Servings: 4
Unsalted butter 
4 tbsp
Yellow onion 
1, diced
1, diced
 2 cloves, minced
All-purpose flour 
1/4 cup
2 cups
Low-sodium chicken broth 
4 cups
Broccoli florets 
4 cups
Bay leaves 
1/4 tsp, grated
to taste
Ground black pepper 
to taste
Russet potato 
8 oz
Cheddar cheese
2 cups, shredded (plus more for serving)
Easiest Broccoli-Cheddar Soup
10 m
40 m
Ready in:
50 m
  1. In a saucepan, melt butter over medium-high. Cook onion, carrot, and garlic for 5 minutes, or until tender. Add all-purpose flour. Cook for 3 minutes, or until golden. Gradually add half-and-half. Whisk until smooth. Add chicken broth, bay leaves, and broccoli florets. Add salt, ground black pepper, and nutmeg. Bring to a boil. Then, over medium-low, cook for 15 minutes, or until thickened. 
  2. Prick the potatoes with a fork. Microwave the potatoes on HIGH for 6 minutes, or until tender. Allow the potatoes to cool. Peel. Mash until crumbly. 
  3. Reserve 2 cups of the soup. Discard the bay leaves. Allow the remaining soup to cool for 5 minutes. Transfer the soup to the blender. Add the potatoes. Pulse until smooth. 
  4. Add the pureed soup to the pot. Add the reserved 2 cups. Add Cheddar. Whisk until smooth. Season with salt and ground black pepper to taste. Before serving, top with more cheese. Enjoy your homemade broccoli cheddar soup!