Preparation Steps

• In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Add the cubed potatoes and broccoli florets to the pot. Pour in the vegetable broth.
• Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes and broccoli are tender.
• Carefully transfer about half of the soup to a blender or use an immersion blender to blend until smooth. Return the blended soup to the pot.
• Stir in the milk (or cream) and shredded cheddar cheese. Cook over low heat, stirring constantly, until the cheese is melted and the soup is heated through. Do not boil.
• Season with salt and pepper to taste.
• Serve hot, garnished with extra cheese or fresh herbs if desired.