In a large pot or Dutch oven, heat Olive Oil over medium heat. Add Leek and cook until softened, about 5 minutes.
Add Garlic and cook for 1 minute more.
Add Broccoli Florets and Potato to the pot. Cook for 5 minutes, stirring occasionally.
Pour in Vegetable Broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until broccoli and potato are tender.
While the soup simmers, prepare a roux. In a separate saucepan, melt Butter over medium heat. Whisk in All-Purpose Flour and cook for 1-2 minutes, stirring constantly, to create a smooth paste.
Gradually whisk the roux into the simmering soup. Stir well to combine and thicken the soup.
Reduce heat to low. Stir in Sharp Cheddar Cheese and Gruyere Cheese until melted and smooth.
Stir in Heavy Cream.
Season with Salt, White Pepper, and Smoked Paprika. Adjust seasoning to taste.
Serve hot.
Ingredients
6
1 tbsp15 mLOlive Oil
11 mediumLeek-white and light green parts, chopped
2 cloves6 mLGarlic-minced
1.5 lbs680 gBroccoli Florets
1240 mLPotato-peeled and diced
6 cups1420 mLVegetable Broth
1/2 cup120 mLHeavy Cream
1 cup120 gSharp Cheddar Cheese-shredded
1/2 cup60 gGruyere Cheese-shredded
1 tsp5 mLSalt
1/2 tsp2.5 mLWhite Pepper
1/4 tsp1.25 mLSmoked Paprika
2 tbsp15 gAll-Purpose Flour
2 tbsp30 mLButter
Equipment
Large pot or Dutch oven
Saucepan
Whisk
Cutting board
Knife
Instructions
In a large pot or Dutch oven, heat Olive Oil over medium heat. Add Leek and cook until softened, about 5 minutes.
Add Garlic and cook for 1 minute more.
Add Broccoli Florets and Potato to the pot. Cook for 5 minutes, stirring occasionally.
Pour in Vegetable Broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until broccoli and potato are tender.
While the soup simmers, prepare a roux. In a separate saucepan, melt Butter over medium heat. Whisk in All-Purpose Flour and cook for 1-2 minutes, stirring constantly, to create a smooth paste.
Gradually whisk the roux into the simmering soup. Stir well to combine and thicken the soup.
Reduce heat to low. Stir in Sharp Cheddar Cheese and Gruyere Cheese until melted and smooth.
Stir in Heavy Cream.
Season with Salt, White Pepper, and Smoked Paprika. Adjust seasoning to taste.
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