Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 onion, roughly chopped
- 5 garlic cloves, peeled and roughly chopped
- ½ tablespoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 potato (any kind), peeled and diced into 1-inch cubes
- 2 heads of broccoli: florets cut into 1-inch pieces, stalks peeled and cut into 1-inch pieces
- 4 cups water
- 10 ounces sharp cheddar cheese, grated, divided
- ½ cup sour cream or Greek yogurt
Instructions
- Melt butter over medium heat in a large pot or Dutch oven. Add onions and garlic, season with red pepper flakes, a generous pinch of salt, and 10 cracks of black pepper. Cook, stirring occasionally, until onions and garlic have softened and begin to pick up some color, about 7-10 minutes.
- Add potatoes and broccoli stalks to the onion mixture. Pour in water and bring to a simmer, continue to cook until potatoes are fork tender, 20 minutes. Add half of the broccoli florets into the pot and cook until bright green, 3-4 minutes.
- With an immersion blender (or regular blender), blitz until the soup is smooth. Transfer soup back to the pot and bring back to a simmer, season with salt to taste.
- Add the remaining florets to the pot and cook until bright green, 3-4 minutes. Add 6 ounces of cheese into the soup and stir until melted. Add in sour cream and combine. Cover and turn the heat to low while you make the cheese crisps.
- For the cheese crisps, heat the oven to 425 degrees F and prepare a baking sheet with a piece of parchment. Arrange the remaining cheese into 1½-tablespoons mounds 1-inch apart, spreading each out into an even layer. Bake for 6-10 minutes until the cheese has melted and is no longer bubbling. Let cool completely.
- Divide soup among bowls and top each bowl with a cheese crisp.