Broccoli and Yukon Gold potato simmer right in the broth until they're spoon-tender, then get blended into a silky, deep-green base that's thick enough to coat a spoon without any flour or roux involved. Onion, garlic, smoked paprika, and a touch of dry mustard build a savory backbone before everything hits the blender, so the flavor is layered in from the very first step. A bright squeeze of lemon juice at the end cuts through the richness and keeps the whole pot tasting fresh instead of heavy. The result is a warmly spiced, deeply savory soup with that classic broccoli-cheddar comfort in every spoonful. It's a great pick for a Lactose Free dinner rotation, especially on a night when you want something cozy, blender-smooth, and ready in under 30 minutes. Ladle it into bowls with crusty bread on the side and you've got a full meal.
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Melt the butter in a large saucepan over medium heat until foamy. Add the onion and Ā½ tsp salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic, mustard powder, smoked paprika, and black pepper, and cook until fragrant, about 1 minute.
Add the broccoli florets, diced potato, and chicken broth. Raise the heat to medium-high and bring to a boil, then reduce to a steady simmer. Cook uncovered until the broccoli is completely tender and the potato is soft enough to crush easily with a spoon, 12ā15 minutes.
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