Step 1: Prepare the Vegetables
Finely chop the onion, carrot, celery, and garlic. You may use a food processor for smaller, even pieces.
Step 2: Sauté the Base
In a large pot over medium heat, melt the butter.
Add the chopped onion, carrot, celery, and garlic.
Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Step 3: Add Flour and Liquids
Sprinkle the flour over the vegetables and stir well for about 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth and milk while stirring continuously to prevent lumps.
Step 4: Cook the Potatoes
Add the diced potatoes and bring the soup to a gentle boil.
Reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
Step 5: Add Broccoli and Cheese
Add the broccoli florets and Parmesan cheese.
Let cook for another 5 minutes until the broccoli is tender but still bright green.
Stir in the shredded cheddar cheese and mix until completely melted and creamy.
Step 6: Create a Creamy Texture
Scoop out 2 cups of the soup and blend until smooth.
Return it to the pot and stir well. This gives the soup a thick, creamy texture without adding heavy cream.
Serving Suggestion
Serve hot with toasted bread, garlic bread, or inside a bread bowl for a restaurant-style presentation.
Tips for Best Results
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