Chef's notes
Don't ever salt soups/sauces/stews until the end.
Details
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 40 min
- 🍽️ Servings: 6
Ingredients
- ¼ cup unsalted butter
- 1 medium sweet onion, diced
- 3 cloves garlic, minced/microplaned
- ½ teaspoon dried thyme
- ¼ cup AP flour
- 3 ½ cups chicken stock/bone broth
- 2 cups diced russet, or yukon gold, or agria potatoes (whatever you have)
- 5 cups finely chopped broccoli florets
- ½ cup heavy cream or plain cream cheese
- 250g ounces shredded extra-sharp cheddar cheese
- Salt and Pepper
Directions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until and cook over very low heat until lightly browned and nutty.
- Stir in chicken stock, scraping any browned bits (frond) from the bottom of the pot.
- Stir in potatoes; season with pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes.
- Using a wooden spoon, mash potatoes until slightly thickened, if desired; season with more pepper, to taste.
- Stir in broccoli and heavy cream. Cook, covered, until broccoli is tender, about 8-10 minutes. Remove from heat; let cool 2 minutes.
- Stir in cheese, a handful at a time, until smooth, about 1-2 minutes.
- Salt time. Eat.