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