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1. Melt the butter in a large heavy pot over medium heat. Add the onion and carrot and cook for 6 to 8 minutes, stirring often, until soft but not browned. Add the garlic and cook for 30 seconds until fragrant.
3 tbsp Unsalted butter,
1 piece Yellow onion, diced,
1 piece Carrot, grated,
3 clove Garlic cloves, minced
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2. Sprinkle in the all-purpose flour and stir constantly for 1 to 2 minutes to cook out the raw flour taste. Slowly whisk in the stock until smooth, scraping up any bits from the bottom of the pot.
3 tbsp All-purpose flour,
3 cup Chicken or vegetable stock
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3. Add the Yukon Gold potatoes, salt, black pepper, smoked paprika and nutmeg. Bring to a boil, then reduce to a simmer and cook, partially covered, for 12 to 15 minutes until the potatoes are very tender.
3 piece Yukon Gold potatoes, peeled and cut into 1 cm cubes,
0.5 tsp Smoked paprika,
1 pinch Ground nutmeg,
1 tsp Salt,
0.5 tsp Black pepper
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4. Lightly mash about a third of the potatoes against the side of the pot with a spoon, or pulse a few times with an immersion blender, leaving plenty of chunks. This thickens the soup and makes it spoon-coating.
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5. Stir in the broccoli florets and simmer for 5 to 6 minutes until tender but still bright green.
4 cup Broccoli florets, cut small
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6. Reduce the heat to low. Stir in the whole milk and heavy cream and heat gently for 2 to 3 minutes until steaming, without letting it boil. Add the Dijon mustard.
1.5 cup Whole milk,
0.5 cup Heavy cream,
1 tsp Dijon mustard
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7. Add the extra sharp cheddar a handful at a time, stirring until each addition melts before adding the next. Taste and adjust the salt and pepper, then let the soup rest off the heat for 5 minutes to thicken slightly.
3 cup Extra sharp cheddar cheese, freshly grated,
1 tsp Salt,
0.5 tsp Black pepper
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8. Ladle the soup into warm bowls and top with the crumbled bacon and chives.
4 slice Bacon slices, cooked and crumbled (topping),
2 tbsp Chives, sliced (garnish)
