Tips: Use a mini food processor and immersion blender, if possible. Don’t have zucchini on hand? A celery stalk works. Need a vegetarian version? Use vegetable broth instead of chicken broth. Do your little ones hate broccoli? Remove the potatoes when they are done, blend the soup until creamy, and then add them back in so you still have texture and a quiet kid. No peeling is necessary.
- 2 TBSP butter, I use Kerrygold
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 carrot (6-8 baby carrots), chopped
- 1 small zucchini, chopped
- 2 TBSP flour
- 3 c low sodium chicken broth
- 1 c half and half
- 1 medium potato, diced small
- 1 bag frozen broccoli florets, about 5 cups
- Salt to taste (about 1-1 1/2 tsp, depends on the type of broth you use)
- Pepper to taste
- 2 c sharp cheddar cheese, shredded
Melt butter in a soup pot. Add onion, garlic, zucchini, and carrots and sauté on medium heat until soft, about 5-6 minutes. Add flour, salt and pepper to the pot and stir around for about 2 minutes.
Add half and half, chicken broth and potatoes. Let it come to a boil, then cover and reduce heat to low to cook the potatoes, about 15 minutes. If you prefer a chunkier soup, then blend some of the soup now with an immersion blender or scoop a cup out and blend in a blender. If not, you can wait until the end to blend everything at once.
Add broccoli, stir and cook uncovered for about 5-7 minutes. Stir in the cheddar cheese and blend the soup until you reach your desired consistency.