Broccoli Cheese Soup with Sharp Cheddar in 20 Min

Instructions:

1. Melt the 2 tbsp unsalted butter in your pot over medium heat. Add the ½ cup diced yellow onion and sauté for 3 minutes until translucent and fragrant. Stir in the 2 cloves of minced garlic and the finely grated Yukon Gold potato.
2. Slowly pour in the 2 cups of chicken broth while whisking constantly to break up the potato paste. Add the ½ tsp smoked paprika and ½ tsp dry mustard powder. Bring the mixture to a gentle simmer until the liquid begins to thicken slightly.
3. Add the 1 lb of chopped broccoli florets and 1 cup of julienned carrots to the pot. Stir to coat the vegetables in the seasoned broth.
4. Cover the pot and let the vegetables simmer for 8-10 minutes until the broccoli is fork tender but still holds its vibrant green color. Do not overcook, or the broccoli will turn gray and mushy.
5. Reduce the heat to low and pour in the 2 cups of room temperature whole milk. Stir gently and heat for 2 minutes until the soup is steaming but not boiling.
6. Turn off the heat completely and remove the pot from the burner. Add the 8 oz of grated sharp cheddar one handful at a time, whisking in a figure eight motion until the cheese is completely melted and velvety.
7. Taste the soup and add the ½ tsp salt and ¼ tsp black pepper. Adjust according to your preference, keeping in mind the saltiness of the cheddar.
8. Let the soup sit for 2 minutes to allow the flavors to marry and the consistency to reach its peak thickness. Serve immediately in warmed bowls.