Broccoli Cheddar Soup

🥘 Ingredients

• MSG (pinch, optional)
• Worcestershire sauce (splash, optional)
  2 tsp
• all-purpose flour
  1/4 cup
• broccoli florets (fresh, cleaned and chopped)
  3 cups
• butter (additional)
  2 tbsp
• carrot (diced)
  1 medium
• cheddar cheese (shredded)
  2 cups
• garlic (minced)
  2 cloves
• heavy cream (splash)
  1/4 cup
• hot sauce (splash, optional)
  1/2 tsp
• milk
  1 cup
• oil (for sauteeing)
• onion (diced)
  1 medium
• paprika
• pepper
• potatoes (or 1 huge, diced)
  2 medium
• salt
• vegetable stock
  2 cups

🍳 Cookware

• large pot

1. 1

   In a large pot , heat oil over medium heat. Add onion , garlic , broccoli florets , and carrot . Saute until vegetables are softened, about ⏱️ 5-7 minutes .

   oil (for sauteeing), onion: 1 medium (diced), garlic: 2 cloves (minced), broccoli florets: 3 cups (fresh, cleaned and chopped), carrot: 1 medium (diced)
2. 2

   Add butter and all-purpose flour . Stir to combine and cook for ⏱️ 1-2 minutes to remove the raw flour taste. Add a dash of paprika .

   butter: 2 tbsp (additional), all-purpose flour: 1/4 cup, paprika
3. 3

   Deglaze the pot with vegetable stock , scraping up any browned bits from the bottom.

   vegetable stock: 2 cups
4. 4

   Add hot sauce , Worcestershire sauce , and MSG . Stir to combine.

   hot sauce: 1/2 tsp (splash, optional), Worcestershire sauce: 2 tsp (splash, optional), MSG (pinch, optional)
5. 5

   Pour in milk and heavy cream . Bring the mixture to a simmer.

   milk: 1 cup, heavy cream: 1/4 cup (splash)
6. 6

   Add potatoes .

   potatoes: 2 medium (or 1 huge, diced)
7. 7

   Stir in cheddar cheese until melted and smooth.

   cheddar cheese: 2 cups (shredded)
8. 8

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

   salt, pepper
9. 9

   Serve hot and enjoy those post-dinner naps!