Broccoli, potato and cheese soup

Ingredients for 8 servings:

• 1 vegetable onion(s)
• 4 carrots
• 2 stalks celery
• 3 cloves garlic
• 1 tbsp butter
• 2 tbsp, leveled flour
• 1.2 liters of chicken broth
• ½ liter of milk
• 1 kg floury potatoes
• 3 tsp salt
• 1 tsp pepper
• 1 kg broccoli
• 400 g Cheddar cheese, grated
• 1 tbsp, heaped Parmesan

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Peel and chop the onion, carrots, and garlic. Trim and finely chop the celery. Ideally, you can also roughly chop everything together. Melt the butter in a large saucepan and sauté the vegetables over medium heat for about 5 minutes. Add the flour and half the salt and pepper and stir until everything is well blended. Deglaze with the chicken stock, add the milk, and the peeled and diced potatoes. Bring to a boil over high heat, then cover and cook over medium heat for 10-15 minutes, stirring occasionally, until the potatoes are tender. Meanwhile, trim the broccoli, remove the stems, and divide into small florets. If using frozen broccoli, only half of the ingredients need to be used. Defrost briefly in the microwave; do not heat. Stir in the broccoli florets and Parmesan over high heat. Once the soup returns to a boil, reduce the heat to medium and simmer uncovered for another 5 minutes, stirring occasionally, until the broccoli is tender. Remove the pot from the heat and stir in the cheddar cheese. Then, using an immersion blender, roughly puree the soup, leaving any coarse chunks. Season with the remaining salt and pepper to taste. Season with nutmeg, if desired, and add the Vienna sausages. This thick and creamy soup is so delicious you’ll want to scrape the pot clean.