Best Ever Creamy Soup

Recipe View 7 mins In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.

Recipe View 10 mins While the onions are sautéing, prepare the broccoli and cauliflower. In a separate large pot, combine the broccoli and cauliflower florets with at least 6 cups of water (or enough to cover the vegetables). Bring to a boil and cook until the vegetables are fork-tender but the broccoli retains a vibrant green color, approximately 8-10 minutes. Drain the vegetables, reserving 5 cups of the cooking liquid.

Recipe View 15 mins Pour the 5 cups of reserved cooking liquid (or fresh water/broth) into the pot with the sautéed onions. Bring to a boil over medium-high heat. Add the peeled and cubed potatoes, chopped spinach, and chicken bouillon cubes (or equivalent bouillon powder). Reduce the heat to medium and simmer for about 15 minutes, or until the potatoes are tender.

Recipe View 5 mins Carefully remove approximately half of the soup mixture from the pot and puree it in small batches using a food processor or immersion blender until smooth. This creates a creamy base for the soup.

Recipe View 3 mins Return the pureed soup to the pot. Stir in the cooked broccoli and cauliflower florets and the shredded Cheddar cheese. Continue stirring until the cheese is completely melted and the soup is smooth and creamy, about 2-3 minutes. Season with salt and freshly ground black pepper to taste. Serve immediately.