Broccoli Cheddar Soup

Recipe by Chungah, from Damn Delicious.

The best broccoli cheese soup!

Ingredients

• ¼ cup unsalted butter
• 1 medium sweet onion, diced
• 3 cloves garlic, minced
• ½ teaspoon dried thyme
• ¼ cup all-purpose flour
• 3 ½ cups chicken stock
• 2 cups diced russet potatoes
• Kosher salt and freshly ground black pepper
• 5 cups finely chopped broccoli florets
• ½ cup heavy cream
• 8 ounces shredded extra-sharp cheddar cheese, about 2 cups

Instructions

1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
2. Stir in garlic and thyme until fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute.
4. Stir in chicken stock, scraping any browned bits from the bottom of the pot.
5. Stir in potatoes; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes.
6. Using a wooden spoon, mash potatoes until slightly thickened, if desired; season with salt and pepper, to taste.
7. Stir in broccoli and heavy cream. Cook, covered, until broccoli is tender, about 8-10 minutes. Remove from heat; let cool 2 minutes.
8. Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
9. Serve immediately.