Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 4 medium potatoes (about 600g), peeled and diced
- 4 cups (about 900ml) vegetable or chicken stock
- 3 cups broccoli florets, roughly chopped
- 1 cup whole milk or cream (for a richer soup)
- 1 ½ cups sharp cheddar cheese, grated
- Salt and freshly ground black pepper, to taste
- Optional: pinch of nutmeg for warmth
- Optional: 2 tablespoons plain flour (to thicken, if desired)
Substitution suggestions: If you prefer a lighter version, swap whole milk for semi-skimmed or use a plant-based milk like oat or almond. For the cheese, a mature Red Leicester or even a smoky smoked cheddar adds a lovely twist. If you’re avoiding dairy altogether, nutritional yeast can bring that cheesy punch without the cream.
Instructions
- Start by melting the butter in a large, heavy-bottomed pot over medium heat. When I was a child, watching the butter foam and sizzle was always the sign that magic was about to happen.
- Add the finely chopped onion and cook gently for about 5 minutes until softened and translucent, stirring occasionally to prevent browning.
- Stir in the minced garlic and cook for another minute until fragrant. The smell here will remind you of cosy kitchens and slow afternoons.
- Add the diced potatoes to the pot, stirring to coat them in the buttery onion mixture.
- Pour in the stock, bring to a boil, then reduce the heat and let it simmer gently for 15 minutes or until the potatoes are tender when pierced with a fork.
- Add the chopped broccoli florets and cook for another 5 minutes until they’re bright green and just tender. My mum always said not to overcook the broccoli — it should keep its vibrant colour and a bit of bite.
- If you like a thicker soup, sprinkle the plain flour over the vegetables now, stirring well to avoid lumps. Cook for 2 more minutes to let the flour cook out.
- Remove the pot from the heat. Use a hand blender to carefully purée the soup to your desired consistency — whether you prefer it silky smooth or with a few lumps for texture, it’s your call. I often leave mine a little chunky as it reminds me of the hearty stews mum used to make.
- Return the pot to low heat. Stir in the milk or cream slowly, then add the grated cheese a handful at a time, stirring until melted and smooth.
- Season generously with salt, freshly ground black pepper, and a pinch of nutmeg if you’re using it. Taste and adjust seasoning as needed.
- Serve hot, with a crusty slice of bread or a dollop of tangy sour cream if you like. Nothing beats scooping up a spoonful of this soup on a chilly afternoon while the rain taps gently on the windowpane.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
