Ingredients:
3 medium russet potatoes, peeled and diced 
2 cups broccoli florets, chopped 
1 medium onion, finely chopped 
2 cloves garlic, minced 
3 tablespoons butter 
3 tablespoons all-purpose flour 
4 cups chicken or vegetable broth 
2 cups whole milk 
1 cup heavy cream 
2 cups sharp cheddar cheese, shredded 
1 teaspoon paprika 
1 teaspoon salt 
½ teaspoon black pepper
Optional: crispy bacon bits or croutons for garnish 
Instructions:
Prepare the base:In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
Make the roux:Stir in the flour and cook for 1-2 minutes, stirring constantly to eliminate the raw taste.
Add the broth and potatoes:Gradually whisk in the broth to combine. Add the diced potatoes and bring to a boil. Reduce the heat, cover, and simmer for 10-15 minutes, or until the potatoes are tender.
Add the broccoli:Stir in the broccoli florets and cook for another 5-7 minutes until the broccoli is tender but still vibrant green.
Blend for creaminess (optional):Use an immersion blender to puree part of the soup for a creamier texture, or transfer a portion to a blender and return it to the pot.
Incorporate milk, cream, and cheese:Stir in the milk, heavy cream, paprika, salt, and pepper. Gradually add the shredded cheddar cheese, stirring until melted and smooth.
Serve warm:Ladle the soup into bowls and garnish with extra cheese, crispy bacon bits, or croutons, as desired. 
Time:
Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes
Calories:
Approximately 400-450 kcal per serving.