Broccoli Cheddar Delight Soup

1. Prepare Broccoli

Begin by separating the broccoli into florets and stems. Cut the florets into bite-size pieces and roughly chop the stems.

2. Char Broccoli Florets

Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the broccoli florets and season them with a pinch of kosher salt and freshly ground black pepper. Let them cook until they are charred on the bottom, about 1 minute, then stir and cook for another minute until charred on multiple surfaces. Once charred, transfer the florets to a rimmed baking sheet to cool.

3. Cook Vegetables

Return the Dutch oven to medium heat and add the unsalted butter. Once melted, add the sliced onion, diced carrot, and chopped broccoli stems. Season with a bit more kosher salt and freshly ground black pepper, and cook until the vegetables are tender, about 5 minutes. Next, add the thinly sliced garlic and cook until fragrant, about 30 seconds.

4. Simmer Soup

Pour in the water or low-sodium chicken stock and the whole milk, then add the sliced russet potato. Bring the mixture to a boil, then reduce the heat and let it simmer until the potato is tender, about 30 minutes.

5. Prepare Cheese

While the soup is simmering, toss the grated sharp cheddar cheese and diced deli-style American cheese with the mustard powder in a large bowl. This ensures that the mustard powder is evenly distributed and helps the cheese melt smoothly into the soup.

6. Blend and Add Cheese

Once the vegetables are tender, use an immersion blender to blend the soup until smooth. Gradually add the cheeses to the soup, blending continuously until the cheese is fully melted and the soup is creamy.

7. Add Final Seasoning

Stir in a dash of hot sauce and season the soup with additional kosher salt and freshly ground black pepper to taste. Finally, return the reserved charred broccoli florets to the pot, and use the immersion blender to pulse a few times to break them down slightly, leaving some texture.