1.5 lbs (700 g) broccoli

2 Tbsp canola oil

3 Tbsp unsalted butter

1 medium onion

1 medium carrot

4 cloves garlic

2 cups chicken stock

3 cups whole milk

1 small russet potato

12 ounces cheddar cheese, grated

8 ounces colby jack cheese, grated

1 teaspoon dried mustard powder

Kosher salt

Freshly ground black pepper

Hot sauce (optional)

Bacon bits (optional)

Olive oil (optional)

Separate the broccoli stems and florets, making sure the florets are small enough to easily fit on a spoon.

Roughly chop the onion and carrot into similarly sized pieces. Thinly slice the broccoli stems and chop them if too long.

Peel and thinly slice the garlic; peel and roughly chop the potato.

Add canola or vegetable oil to a dutch oven and heat over high heat until shimmering.

Add the florets and do not move until lightly charred, about 1 minute. Stir, season with salt and pepper, and continue cooking and stirring occasionally until tender and charred, about 2 more minutes. Transfer to a baking sheet to cool.

Over medium heat, add the onion, carrot, and broccoli stems. Season with salt and pepper and cook while stirring until tender but not brown, about 5-8 minutes.

Thinly slice the garlic and add to the vegetables. Stir and cook for 30 more seconds or until very fragrant.

Add the stock, milk, and potato. Bring to a boil over high heat then reduce to a simmer. Cook and stir frequently for 30 minutes or until the potatoes are very tender. Make sure a skin does not form on top of the soup.

Toss the cheeses together with the mustard powder. Add to the soup in batches, incorporating with an immersion or countertop blender.

Add the florets back to the soup. Quickly pulse with a blender to break up some of the florets. Add salt and black pepper to taste.

Optionally, mix in or garnish with hot sauce, bacon bits, and olive oil.