Cooking Instructions
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Step 1
In a 6-quart pot or Dutch oven, melt the
Butter (2 Tbsp)
over medium-high heat. Add the
Onion (1)
,
Carrot (1)
,
Kosher Salt (1/2 tsp)
, and
Ground Black Pepper (1/4 tsp)
and cook until softened, about 3 to 4 minutes.
Step 2
Add the
Paprika (1/2 tsp)
,
Mustard Seeds (1/2 tsp)
, and
All-Purpose Flour (2 Tbsp)
and stir to combine with the onions and carrots. Add the
Potatoes (2 cups)
and
Chicken Stock (3 cups)
. Bring to a boil, then cover and simmer for 10 to 12 minutes, until potatoes are tender.
Step 3
Stir in the
Frozen Broccoli (3 cups)
(it can still be frozen!) and cook for 2 to 3 minutes.
Step 4
Reduce the heat to low and stir in the
Half and Half (1 cup)
and
Shredded Cheddar Cheese (2 cups)
until everything is melted and has thickened.
Step 5
Garnish with some more cheese and serve warm.
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