1 tablespoon olive oil

1 cup diced carrot

1 cup diced onion

1 tablespoon minced garlic

8 cups coarsely chopped broccoli

2 1/2 cups chopped baby gold potatoes

6 cups chicken broth (or vegetable broth for vegetarian)

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups freshly shredded sharp cheddar cheese

1 cup half-and-half or heavy cream

1/4 teaspoon ground mustard

2 tablespoons chopped parsley or chives (optional, for garnish)

Hearty buttered bread (optional, for serving)

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Heat olive oil in a large pot over medium-high heat. Add diced onion and carrot, and sauté for 4 minutes until softened.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add broccoli, potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until vegetables are tender.
Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a regular blender.
Return soup to pot (if using blender), then stir in half-and-half followed by shredded cheddar, adding cheese gradually while stirring over low heat until melted.
Season with ground mustard and adjust salt and pepper to taste.
Ladle into bowls, garnish with extra cheese or herbs, and serve warm with buttered bread if desired.

Use baby gold potatoes for extra creaminess without peeling.

Substitute milk or coconut milk for a lighter or dairy-free version.

For a chunkier texture, blend only half the soup and leave some vegetables whole.

Gruyère or Monterey Jack cheese can be used instead of cheddar for a different flavor.

Store leftovers for up to 4 days in the fridge or freeze for up to 3 months.