Categories: SOUPS

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large onion, chopped (1 1/2 cups)
• 1 large carrot, diced (1/2 cup)
• 2 stalks celery, diced (1/2 cup)
• 1 large potato, peeled and diced (1 1/2 cups)
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1/2 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper
• 3 1/2 cups vegetable broth or reduced-sodium chicken broth (two 14-ounce cans)
• 8 ounces broccoli crowns (see Ingredient note), cut into 1-inch pieces, stems and florets separated (3 cups)
• 1 cup grated reduced-fat Cheddar cheese
• 1/2 cup reduced-fat sour cream
• 1/8 teaspoon salt, or to taste

Directions

1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.

2. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.

3. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.

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