1. Prep the Ingredients

• Chop the broccoli and potatoes into small, bite-sized pieces.
• Dice the onion finely and mince the garlic.
• Pro Tip: If using broccoli stems, peel the outer layer before chopping to ensure a smoother texture.

2. Keep Broccoli Bright Green

• Blanch the broccoli in boiling water for 30 seconds, then transfer it to an ice bath to prevent overcooking and maintain color.

3. Sauté the Aromatics

• In a large pot, heat butter or olive oil over medium heat.
• Add onion and garlic, cooking until soft and fragrant (3-4 minutes).
• Expert Tip: Stir continuously to prevent garlic from burning, which can make the soup bitter.

4. Cook the Potatoes

• Add the diced potatoes and pour in vegetable broth.
• Bring to a gentle simmer and cook until the potatoes are soft (15-20 minutes).

5. Blend for a Smooth Texture

• Use an immersion blender to puree the soup until smooth.
• If you prefer a chunkier texture, blend only half of the soup.
• No immersion blender? Transfer the soup in batches to a regular blender, venting the lid slightly to release steam.

6. Add Broccoli & Dairy

• Stir in broccoli and cook for 5-7 minutes, just until tender.
• Pour in milk or cream, stirring continuously.

7. Add Cheese & Final Seasoning

• If using cheese, remove the pot from heat before stirring it in to prevent clumping.
• Adjust salt and pepper to taste.

8. Adjust the Soup’s Thickness

• For a thicker soup: Mash some cooked potatoes or stir in heavy cream or Greek yogurt.
• For a thinner soup: Add more broth, a little at a time.

9. Balance Flavors

• Add a dash of lemon juice for brightness.
• A pinch of nutmeg or smoked paprika adds warmth.
• Stir in Dijon mustard for a savory depth.

10. Serve & Garnish

• Ladle into bowls and top with garnishes like:
  • Shredded cheddar or Parmesan cheese
  • Homemade croutons
  • Toasted almonds or sunflower seeds
  • Fresh parsley, chives, or thyme
  • A drizzle of olive oil or cream