★Ingredients
2 tablespoons butter
2 garlic cloves, minced
1 small onion, diced
1 large carrot, diced
2 medium potatoes, peeled and cubed
2 cups broccoli florets
4 cups vegetable or chicken broth
2 cups shredded sharp cheddar cheese
1 cup heavy cream or half-and-half
1 teaspoon mustard powder (optional)
Salt and pepper, to taste
1 tablespoon cornstarch (optional, for thickening)
★Instructions
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion and garlic, and sauté until soft and fragrant, about 3-4 minutes. Add the carrot and potatoes, cooking for another 5 minutes.
- Cook the Broccoli: Add the broccoli florets and broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the vegetables are tender.
- Add the Cream: Stir in the cream or half-and-half. Let it warm up for 2-3 minutes without boiling.
- Add the Cheese: Gradually stir in the shredded cheddar cheese, allowing it to melt completely. If using mustard powder, add it at this point for a hint of extra flavor.
- Thicken the Soup (Optional): If you prefer a thicker soup, dissolve the cornstarch in a small amount of water and stir it into the soup. Let it simmer until the soup thickens.
- Season and Serve: Taste the soup and add salt and pepper to your liking. Serve hot with crusty bread or a side salad.
Enjoy!