• 1 tablespoon extra virgin olive oil
  • 1 small yellow onion (peeled and cut in quarters)
  • 1 stalk celery (cut into 1 inch pieces)
  • 2 cloves garlic (minced)
  • 1 teaspoon dried thyme
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon dried parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground pepper (fresh)
  • 1/8 teaspoon crushed red pepper flakes
  • 2 small potatoes (peeled and cut into 1 inch chunks)
  • 10 cups broccoli (chopped, stems and florets)
  • 2 cups whole milk
  • 1 cup half and half
  • 1 cup chicken stock
  • 2 cups shredded sharp cheddar cheese


  1. In the chopper attachment bowl with blade of the KitchenAid® Pro Line® Cordless Hand Blender, place the onion and celery. Insert chopper adapter into motor body and lock adapter onto bowl. Chop on speed 4 for 5 seconds or until finely chopped. Set aside.
  2. In a large stockpot, heat the olive oil over medium heat and add in the onions and celery. Sauté until vegetables are soft and just beginning to brown, about 10 minutes.
  3. Stir in the garlic, dried and fresh thyme, parsley, salt, and peppers for 1 minute until fragrant.
  4. Add in the broccoli and potatoes and stir to combine.
  5. Pour in the milk, half and half, and chicken stock and bring to a boil. Cover and simmer for 15-20 minutes or until potatoes are fork tender.
  6. Remove from heat. Insert multi-purpose blade into motor body and blend soup at speed 2, moving blender up and down as necessary to pureé to a smooth consistency.
  7. Add in the shredded cheese and stir until melted and incorporated.
  8. Tip: For a slightly sweeter soup, use 5 cups broccoli florets and 5 cups cauliflower florets instead of all broccoli.
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