Ingredients:

  • 4 tablespoons Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1/4 cup All-Purpose Flour
  • 4 cups Chicken or Vegetable Stock (low sodium)
  • 2 large Potatoes (approx. 450 g), peeled and diced (1/2-inch pieces)
  • 2 cups Whole Milk
  • 1 teaspoon Dried Mustard Powder
  • 1 teaspoon Salt, divided
  • 1/2 teaspoon Black Pepper, freshly ground
  • Pinch freshly grated Nutmeg
  • 4 cups Broccoli Florets, cut small
  • 2 cups (packed) Sharp Mature Cheddar Cheese, freshly grated
  • 1/4 cup Double Cream (heavy cream)

Instructions:

  1. Melt the butter in a large stockpot or Dutch oven over medium heat. Add the diced onion and sauté until softened and translucent, about 5–7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  2. Make the Roux: Sprinkle the flour over the softened onions. Whisk constantly for 2–3 minutes until the roux is pale blonde and smells slightly nutty, ensuring the raw flour taste is cooked out.
  3. Incorporate Liquids: Gradually whisk in the chicken stock, starting with a small amount to form a thick paste before adding the rest. Once smooth, slowly stir in the whole milk until fully incorporated.
  4. Season: Add the diced potatoes, mustard powder, 1/2 teaspoon of salt, pepper, and nutmeg. Bring the soup to a gentle simmer.
  5. Cook Potatoes: Maintain a gentle simmer, stirring occasionally, for 15–20 minutes, or until the potatoes are fork-tender.
  6. Add Broccoli: Stir in the small broccoli florets. Continue simmering for another 8–10 minutes, or until the broccoli is bright green and tender-crisp. Do not overcook.
  7. Partial Blend (Optional): If a smoother texture is desired, carefully use an immersion blender to pulse 5–6 times, focusing on the potatoes, leaving plenty of chunks for texture.
  8. Temper and Add Cheese (Crucial Step): Remove the pot from the heat source and allow the soup to cool slightly for 5 minutes. Gradually stir in the freshly grated cheddar, a handful at a time, ensuring each addition is fully melted before adding the next. This prevents clumping and separation.
  9. Enrich and Adjust: Stir in the double cream (or heavy cream). Taste the soup and adjust the seasoning with the remaining salt and pepper as needed. Serve immediately with crusty bread.