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Recipe : INGREDIENTS ¼ cup unsalted butter 1 medium sweet onion, diced 3 cloves garlic, minced ½ teaspoon dried thyme ¼ cup all-purpose flour 3 ½ cups chicken stock 2 cups diced russet potatoes Kosher salt and freshly ground black pepper 5 cups finely chopped broccoli florets ½ cup heavy cream 8 ounces shredded extra-sharp cheddar cheese, about 2 cups INSTRUCTIONS Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in chicken stock, scraping any browned bits from the bottom of the pot. Stir in potatoes; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes. Using a wooden spoon, mash potatoes until slightly thickened, if desired; season with salt and pepper, to taste. Stir in broccoli and heavy cream.
Continued recipe : Cook, covered, until broccoli is tender, about 8-10 minutes. Remove from heat; let cool 2 minutes. Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
That looks so good 🤤 Thank you for the recipe 🙏🏻
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