A comforting and lighter version of broccoli cheddar soup, featuring sautéed onions and garlic, a creamy milk base, tender potatoes, and broccoli, finished with Parmesan and sharp cheddar cheese. Includes vegan modification options.
1. In a large pot or dutch oven over medium high heat, sauté the garlic and onions in butter until onions are translucent (2-3 mins).
2. Turn down the heat to medium, add the flour, and whisk constantly for 1 min (this will cook the flour); gradually add the milk, 1/2 cup at a time, whisking to fully incorporate before adding more.
3. Add the salt, pepper, nutmeg, and cayenne, then mix in the chicken or vegetable stock.
4. Add the potato, turn heat to high and bring to a boil, then turn heat to low and cover and simmer for 10 mins (or until potatoes are tender), stir occasionally while soup is simmering to prevent potatoes from sticking to the bottom.
5. Mash the potatoes in the soup with a potato masher or spatula (some chunks left are okay) and then add the broccoli; bring to a boil and then cover and simmer on low for 10 mins (or until broccoli is tender), stir occasionally while soup is simmering.
6. Turn off the heat and stir in the parmesan and cheddar; enjoy with some extra cheddar on top!
