• 3 large heads of Broccoli
  • 1 large Onion, finely diced
  • 3 cloves Garlic
  • 5 cups Chicken Stock
  • 1 large Yellow/Yukon Gold Potato, shredded
  • 1 cup Old Cheddar Cheese, shredded
  • 1/4 tsp Nutmeg
  • 2 tbsp Olive Oil
  • Salt & Pepper to taste
  • Whipping Cream & Butter (optional)


  1. Roughly chop the broccoli, using all the floretes, and at least an inch and a half of each of the stalks.
  2. Bring a thick bottomed pot to medium-high heat and add oil.
  3. Sweat onions, garlic and 2/3 of the broccoli for 5 – 6 minutes until onions are translucent.
  4. Add chicken stock and potato, bring to a boil.
  5. Reduce to a simmer and cook uncovered for 15 minutes.
  6. Using a hand blender puree your mixture until as smooth as possible.
  7. Add the remaining broccoli and cook for and additional 5 – 7 minutes, until the broccoli is tender.
  8. Remove from heat and add your cheddar cheese stirring immediately until cheese is melted.
  9. Add a knob of butter and a few tables spoons of cream to add some additional flavor (optional).
  10. Add salt and pepper to taste – mix well and serve.