1-Prepare the Base: Ready to dive into making this soup? It’s straightforward and fun, starting with prepping your veggies for a smooth flow. First, melt the 40g unsalted butter in a large pot over medium-high heat, then add the finely chopped onion and minced garlic, cooking for about 3 minutes until the onion softens and smells amazing.

2-Create Roux and Add Liquids: Next, stir in the 1/3 cup flour and cook for 30 seconds to make a roux that thickens things up nicely. Slowly pour in the 2 cups milk while stirring to avoid lumps, using a whisk if it helps. Once that’s smooth, add the 2 cups low sodium chicken broth, 2 cups water, 1 tsp salt, and 1/2 tsp black pepper, then toss in the 800g peeled and cubed potatoes.

3-Simmer and Add Vegetables: Bring the mix to a gentle simmer and cook uncovered for 8 minutes, stirring now and then until the potatoes are almost tender. Add the 5 cups broccoli florets and cook for another 2 minutes until they’re just right, then take the pot off the heat. Finally, stir in the 1+ cups grated cheese until the soup thickens, and adjust the salt as needed before serving.