Broccoli Cheese Soup

seriouseats.com

1 ½ pounds (700g) broccoli

2 tablespoons (30ml) vegetable oil

Kosher salt and freshly ground black pepper

3 tablespoons (45g) unsalted butter

1 medium onion, sliced (about 6 ounces; 170g)

1 medium carrot, peeled and finely diced (about 4 ounces; 120g)

3 medium cloves garlic, thinly sliced

2 cups (475ml) water, or homemade or store-bought low-sodium chicken stock

3 cups (700ml) whole milk

1 small russet potato, peeled and sliced (about 4 ounces; 120g)

12 ounces (340g) sharp cheddar cheese, grated (see note)

8 ounces (240g) deli-style American cheese, diced (see note)

1 teaspoon (3g) mustard powder

Dash of hot sauce, such as Frank's RedHot

Directions at seriouseats.com

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