I will never forget the first time Jesse and I made this dish. We were staying in a tiny house in Indianapolis. The induction stove inside would not work for us so we ended up using a camping stove to cook all our meals. We did not have most of the proper cooking utensils. It was raining and Jesse was set up outside to cook this soup. He used a grill cover to keep it from getting wet. It took wayyyy too long to make but boy was it worth it.
Jesse and I normally prefer to use a smoked cheddar cheese in this chowder. We also do not always pay close attention to the quantities for the vegetables. This soup also freezes and reheats very well if you want to make a large batch to have for many meals to come.
Preheat oven to 425°F. Wash all the vegetables and cut into roughly 1/2" pieces.
On a baking sheet, toss broccoli in oil and flavor with salt and pepper. Bake on top rack of oven for 15 minutes.
Heat olive oil and 1 tbsp butter in a large pot over medium-high heat.
Add onion, flavor with salt and pepper. Cook until softened about 3-5 minutes.
Stir in flour and garlic. Cook for 30 seconds.
Stir in potatoes, milk, stock concentrate, and water. Flavor with salt. Bring to a boil and then reduce to a simmer. Cook, uncovered, until potatoes are soft about 15 to 20 minutes. Turn off heat.
Using a potato masher gently smash the potatoes until slightly broken down. You can also briefly use an immersion blender to achieve the same consistency.
Stir in cheese, greek yogurt (or sour cream) until throughly combined and melted. Stir in broccoli and it is ready to be served.
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