Broccoli Cheddar Soup

Ingredients

• 3T butter
• 3 medium potatoes, cubed [yukon gold or fingerling preferred � leave skins on]
• 2 leeks, washed thoroughly + chopped [use the bottom 4-5� of the leek]
• 3 cloves garlic, minced
• 2 large heads of broccoli ~2lbs [can use frozen]
• 7c veggie broth
• 3-4oz grated extra sharp cheddar cheese [~1.5c]
• 1/4c all-purpose flour
• salt + pepper to taste
• 1/2c organic whole milk
• 1/2-1t smoked paprika [could substitute a chipotle spice instead]
• Serves 6-8

Directions

1. Melt butter in a large pot over medium heat.
2. Add in chopped leeks and cook for about 5min, until lightly browned, stirring occasionally.
3. Add cracked black pepper [~1/4t to start] + stir.
4. Add cubed potatoes and cook for another 5min, stirring occasionally.
5. Add flour and stir. Cook for 1min.
6. Add minced garlic and stir. Cook for 1min.
7. Add in broth and bring to a low boil for about 8-10min, until potatoes have softened [but not mushy].
8. Add in broccoli and let simmer for 5min.
9. Stir in cheese + milk.
10. Blend using immersion blender or stand up blender, until nice and smooth. *I recommend a stand up blender. Start low but work it up to high for maximum smoothness! If using a blender, you will need to do this in 2 batches. Empty the first half in the bowl and repeat blending the 2nd half. Then pour it all back into the pot over medium-low heat.
11. Add smoked paprika, salt + pepper to taste.
12. Simmer for 10min, occasionally whisking.
13. Top portions with extra shredded cheese and a sprinkling of smoked paprika.