---
title: Broccoli Cheddar Soup
---

In a #large pot{}, heat @oil{}(for sauteeing) over medium heat. Add @onion{1%medium}(diced), @garlic{2%cloves}(minced), @broccoli florets{3%cups}(fresh, cleaned and chopped), and @carrot{1%medium}(diced). Saute until vegetables are softened, about ~{5-7%minutes}.

Add @butter{2%tbsp}(additional) and @all-purpose flour{1/4%cup}. Stir to combine and cook for ~{1-2%minutes} to remove the raw flour taste. Add a dash of @paprika{}.

Deglaze the pot with @vegetable stock{2%cups}, scraping up any browned bits from the bottom.

Add @hot sauce{1/2%tsp}(splash, optional), @Worcestershire sauce{2%tsp}(splash, optional), and @MSG{}(pinch, optional). Stir to combine.

Pour in @milk{1%cup} and @heavy cream{1/4%cup}(splash). Bring the mixture to a simmer.

Add @potatoes{2%medium}(or 1 huge, diced).

Stir in @cheddar cheese{2%cups}(shredded) until melted and smooth.

Ensure potatoes are soft enough for a fork to go through, then season with @salt{} and @pepper{} to taste.

Serve hot and enjoy those post-dinner naps!