- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This broccoli cheddar soup is packed with broccoli and is extra cheesy. It is made without flour and butter and gets its thick, creamy base from a potato! When shopping for this soup, look for broccoli sold with long stalks. We chop the stalks up and cook them with the potato. After a quick blend, the stalks and potato turn into a delicious, creamy soup.
Ingredient:
- 1 large onion, finely chopped
- 4 medium garlic cloves, peeled and smashed
- 2 tablespoons unsalted butter or olive oil
- 2 pounds broccoli with stalks
- 3/4 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon fresh ground black pepper
- 1/8 to 1/4 teaspoon crushed red pepper flakes, omit if sensitive to spice
- 1 teaspoon Dijon mustard
- 1 medium-to-large potato, peeled and chopped
- 1 bay leaf
- 4 cups chicken broth, veggie broth, or water
- 1/2 cup cream, optional
- 2 cups (226g) grated sharp cheddar cheese, 8 ounces
- Thinly sliced chives, for serving, optional
- Fish sauce, optional
