Prep time: 10-15 minutes
Cook time: 20-30 minutes
Servings: 8-10
*derived and modified from simplymaderecipes.com
Ingredients:
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1/2 cup butter
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1 onion, finely diced
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4 carrots, peeled and finely diced
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2 Tbsp. minced garlic
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1/2 cup flour
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8cups vegetable broth
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2 cups milk, 2% or whole
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4 russet potatoes, peeled and diced
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2 pound broccoli florets, chopped
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4 cups shredded cheddar cheese
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salt/pepper
Directions:
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Prep all ingredients by peeling, cutting, dicing, etc. as listed above.
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Melt butter in a soup pot over medium heat.
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Add carrots and onions to the pot. Cook until carrots are soft and onions are translucent.
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Add garlic and stir until fragrant, 1-2 minutes.
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Add in flour, broth, and milk. Stir and combine well.
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Add potatoes. Stir in and bring to a boil.
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Reduce to a simmer for 5 minutes.
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Season with salt and pepper to your liking. Add broccoli.
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Simmer for 10 minutes/until potatoes are tender when poked with a fork.
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Remove from heat and stir in shredded cheese.
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Ladle into bowl and top with shredded cheese/salt and pepper as desired.
