Broccoli Cheddar Potato Soup

What you need

• 2 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 large russet potatoes, peeled and cubed
• 4 cups chicken or vegetable broth
• 2 cups broccoli florets, chopped small
• 1 cup shredded sharp cheddar cheese
• 1/2 cup heavy cream or half-and-half
• Salt and black pepper to taste
• Chopped chives for garnish

The easy way

1. Melt butter in a large pot over medium heat; sauté onion until translucent, then add garlic.
2. Add potatoes and broth; bring to a boil, then simmer for 10-12 minutes until potatoes are fork-tender.
3. Stir in broccoli florets and cook for another 3-4 minutes until bright green and tender.
4. Remove from heat; stir in cheese and cream until melted and smooth; season with salt and pepper.
5. Serve hot or refrigerate leftovers in a sealed container, ensuring the soup is cooled before storing.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.