Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 4 cups (300g) broccoli florets, bite-sized
  • 1 large (150g) Russet potato, peeled and cubed small
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 cup (240ml) 2% milk
  • 2 cups (225g) sharp cheddar cheese, freshly grated
  • 1 tbsp (15ml) lemon juice
  • 1/4 tsp (1g) smoked paprika

Instructions:

  1. Melt the butter over medium heat in a Dutch oven. Add the diced onion and sauté for 4-5 minutes until translucent and soft.
  2. Stir in the minced garlic and cook for another 60 seconds until fragrant but not brown.
  3. Pour in the broth and add the cubed potatoes. Bring to a gentle boil, then reduce heat to low, cover and simmer for 10-12 minutes until potatoes are fork tender.
  4. Pulse the soup with an immersion blender 3-4 times. Note: Stop early so you still have potato chunks.
  5. Stir in the milk and lemon juice. Bring the mixture back to a very low simmer.
  6. Fold in the broccoli florets and simmer for 5-7 minutes until tender but vibrantly green.
  7. Stir in the smoked paprika.
  8. Remove the pot from heat. Stir in the grated cheddar cheese until fully melted and glossy.