Ingredients:

• Butter: 4 tablespoons
• Onion: 1 medium, diced
• Garlic: 3 cloves, minced
• Flour: 1/4 cup
• Chicken or Vegetable Broth: 4 cups
• Russet Potatoes: 4 large, peeled and diced
• Broccoli Florets: 3 cups, chopped
• Milk: 2 cups (whole or 2%)
• Heavy Cream: 1/2 cup
• Cheddar Cheese: 2 cups, shredded (plus extra for garnish)
• Bacon: 6 strips, cooked and crumbled (for topping)
• Green Onions: chopped, for garnish
• Salt and Black Pepper: to taste
• Sour Cream: for topping (optional)

Step-by-Step Instructions:

1. Sauté the Onion and Garlic:
   • In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes until it’s softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant, stirring often to prevent burning.
2. Make the Roux:
   • Sprinkle the flour over the onion and garlic mixture, stirring continuously to form a paste. Cook the flour for 1-2 minutes to remove its raw taste, which will help thicken the chowder.
3. Add the Broth and Potatoes:
   • Gradually pour in the chicken or vegetable broth, stirring well to combine with the roux. Add the diced potatoes, season with a pinch of salt and black pepper, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let the chowder simmer for 15-20 minutes, or until the potatoes are fork-tender.
4. Add the Broccoli:
   • Add the chopped broccoli florets to the pot, and let the soup simmer for an additional 5-10 minutes, or until the broccoli is tender and bright green.
5. Incorporate the Milk, Cream, and Cheese:
   • Pour in the milk and heavy cream, keeping the heat on low to avoid curdling. Gradually add the shredded cheddar cheese, stirring continuously until the cheese has melted and the soup is creamy and smooth. Taste and adjust the seasoning with salt and pepper if needed.
6. Blend (Optional):
   • For a smoother consistency, use an immersion blender to blend part of the soup, or blend half of the soup in a blender and return it to the pot. Leave some chunks for texture if you prefer.
7. Serve:
   • Ladle the chowder into bowls and garnish with extra shredded cheddar cheese, crumbled bacon, and chopped green onions. Add a dollop of sour cream for an extra creamy touch if desired.

Nutritional Facts (per serving, based on 6 servings):

• Calories: Approximately 480 kcal
• Protein: 17g
• Fat: 31g
• Carbohydrates: 37g
• Fiber: 4g
• Sugar: 7g

Frequently Asked Questions (FAQs):

1. Can I use frozen broccoli instead of fresh?

• Yes, frozen broccoli works well in this recipe. Add it directly to the soup, and it will cook quickly. Fresh broccoli is recommended for a firmer texture.

2. Can I substitute the cheddar cheese with another type?

• Absolutely! While cheddar provides a classic flavor, you can use Gouda, Monterey Jack, or a mix of cheeses for a different taste profile.

3. How do I make this soup vegetarian?

• Use vegetable broth instead of chicken broth and omit the bacon. The soup will still be delicious and hearty!

4. Can I freeze this chowder?

• Due to the dairy content, this chowder may separate when frozen. If you do freeze it, wait to add the milk, cream, and cheese until you’re reheating.

5. How can I make this soup gluten-free?

• Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.

Tips for Making the Best Broccoli and Potato Chowder:

1. Choose Fresh Ingredients – Fresh broccoli, quality cheddar, and russet potatoes make a significant difference in flavor and texture.
2. Keep the Heat Low When Adding Dairy – To avoid curdling, add the milk, cream, and cheese over low heat and stir continuously.
3. Don’t Overcook the Broccoli – Add the broccoli once the potatoes are nearly done to avoid overcooking. The broccoli should be tender but still bright green.
4. Blend for a Smoother Texture – For a creamier soup, blend part of the chowder with an immersion blender or in a blender, leaving some chunks if you prefer a more rustic texture.
5. Top with Extra Garnishes – Crispy bacon, extra cheese, green onions, or sour cream elevate the flavor and presentation of this chowder. Try adding croutons or a sprinkle of paprika for a finishing touch.

Storage Tips:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally.
• Freezing: If freezing, omit the milk, cream, and cheese, as they can separate when reheated. Freeze the soup base, and add the dairy when you’re reheating.
• Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally. If the chowder has thickened in the refrigerator, add a splash of milk or broth to reach your desired consistency.

Conclusion:

Cheesy Broccoli and Potato Chowder is a cozy, comforting bowl of goodness that’s perfect for any season. This rich, flavorful chowder brings together creamy potatoes, tender broccoli, and melty cheddar cheese, creating a satisfying meal that’s easy to prepare and even easier to enjoy. Whether served as a hearty dinner or an appetizer, this chowder will warm you from the inside out. Top with crispy bacon, extra cheese, or a dollop of sour cream, and savor each spoonful of this delicious, homemade chowder!