Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium russet potato, peeled and diced into 1/4 inch cubes
  • 5 cups broccoli florets, chopped small
  • 4 cups vegetable or chicken broth
  • 1/2 tsp dry mustard powder
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/2 cup plain Greek yogurt, room temperature
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven or pot.
  2. Add the diced onion and cook until translucent and fragrant, approximately 4–5 minutes.
  3. Stir in the minced garlic and diced potatoes, sautéing for another 2 minutes until garlic is golden.
  4. Pour in the broth and add the broccoli florets and dry mustard powder.
  5. Bring the mixture to a boil, then reduce heat to low, cover and simmer for 10–12 minutes, or until broccoli and potatoes are fork-tender.
  6. Remove the pot from the heat. Use an immersion blender to puree the soup until it reaches your desired consistency.
  7. While the soup is off the heat, fold in the Greek yogurt and freshly grated sharp cheddar cheese, stirring until smooth.
  8. Season with salt and freshly cracked black pepper to taste.