Ingredients:
• 2 cups broccoli florets, chopped
• 2 medium potatoes, peeled and diced
• 1 medium carrot, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 2 cups milk (or cream for a richer texture)
• 2 tablespoons all-purpose flour
• 1 cup shredded cheddar cheese (or more to taste)
• 2 tablespoons butter
• Salt and pepper to taste
• Optional: A pinch of paprika or cayenne for extra flavor
Instructions:
1. Prepare the vegetables:
• In a large pot, melt the butter over medium heat.
• Add the chopped onion and garlic, and sauté until translucent.
• Add the carrots, potatoes, and broccoli florets. Stir for 2-3 minutes.
2. Cook the vegetables:
• Pour in the broth and bring it to a boil.
• Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes and broccoli are tender.
3. Thicken the soup:
• In a small bowl, whisk the flour into the milk until smooth.
• Gradually add the milk mixture to the soup while stirring.
• Simmer for another 5 minutes until the soup thickens.
4. Add the cheese:
• Reduce the heat to low and stir in the shredded cheddar cheese.
• Mix until the cheese is fully melted and the soup is creamy.
5. Season and serve:
• Add salt, pepper, and any additional spices to taste.
• Serve hot with crusty bread or crackers.
Enjoy your comforting bowl of broccoli and cheese soup!