Ingredients:

  • 2 tbsp Unsalted butter
  • 1 large Yellow onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Smoked paprika
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups Low-sodium chicken broth
  • 1 lb Fresh broccoli, stems finely chopped and florets reserved
  • 1 cup Whole milk
  • 8 oz Sharp white cheddar cheese, freshly shredded
  • 1 tbsp Fresh lemon juice
  • 0.5 tsp Salt
  • 0.25 tsp Cracked black pepper

Instructions:

  1. In a large Dutch oven over medium heat, melt the butter. Add the diced onion and sauté until translucent and aromatic, about 5 minutes.
  2. Stir in the minced garlic and smoked paprika, cooking for another 1 minute until fragrant.
  3. Add the cubed potatoes and 4 cups of chicken broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10 to 12 minutes until potatoes are fork-tender.
  4. Toss in the 1 lb of chopped broccoli (stems and florets). Cover the pot and cook for another 5 to 7 minutes until the broccoli is bright green and tender.
  5. Pour in the 1 cup of whole milk and stir gently to combine. Let it heat through for 2 minutes but do not allow it to reach a rolling boil.
  6. Turn the heat to the lowest setting or turn it off entirely. Add the 8 oz of shredded sharp white cheddar in three small batches, whisking or stirring constantly after each addition until the cheese has completely melted into a smooth sauce.
  7. Stir in 1 tbsp fresh lemon juice, 0.5 tsp salt, and 0.25 tsp cracked black pepper. Taste and adjust seasonings as needed.