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Cheddar Broccoli Potato Soup

Cheddar Broccoli Potato Soup
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Indulge in the comforting warmth of Cheddar Broccoli Potato Soup, a creamy and flavorful dish perfect for cool evenings and family gatherings. This soup combines the sharpness of cheddar cheese with fresh broccoli and tender potatoes, creating a delightful blend that satisfies even the pickiest eaters. With its silky texture and rich taste, it’s an irresistible choice for a cozy meal. Plus, it’s easy to prepare in under an hour, making it a great option for busy weeknights. Customize it with your favorite vegetables or spices to make it your own. Serve it with crusty bread or a fresh salad for a complete dining experience.

Ingredients

Scale
  • 5 1/2 Tbsp butter (divided)
  • 1 1/3 cups chopped carrots (about 3)
  • 1 cup chopped celery (2 stalks)
  • 1 cup chopped yellow onion (1 small)
  • 2 cloves garlic (minced)
  • 3 cups low-sodium chicken broth
  • 3 1/2 cups peeled and cubed russet potatoes (cut 1/2-inch to 3/4-inch thick; about 2 large)
  • 3 cups chopped broccoli florets (from about 2 heads)
  • 1/4 tsp dried thyme
  • Salt and freshly ground black pepper
  • 6 Tbsp all-purpose flour
  • 3 cups milk (preferably 1% or 2%)
  • 1/2 cup heavy cream
  • 2 cups shredded sharp cheddar cheese (8 oz)
  • 1/3 cup finely shredded parmesan cheese (1 oz)

Instructions

  1. In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add the carrots, celery, and onion. Sauté for about 3 – 4 minutes until softened. Add minced garlic and sauté for an additional 30 seconds until fragrant.
  2. Stir in the chicken broth along with cubed potatoes and thyme. Season with salt and pepper to taste. Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to medium, cover with a lid, and cook for about 15 minutes. Afterward, stir in the chopped broccoli florets and continue cooking for another 5 minutes until all vegetables are tender.
  3. Meanwhile, in a medium saucepan over medium heat, melt the remaining 4 Tbsp of butter. Stir in flour and cook while whisking constantly for about 1 minute. Gradually pour in milk while whisking vigorously until no lumps remain.
  4. Continue cooking while stirring constantly until the mixture starts to thicken. Then stir in heavy cream. Remove from heat; once all veggies are tender, pour this creamy mixture into the vegetable soup base. Stir well until everything is combined before adding shredded cheddar and parmesan cheese. Mix until melted thoroughly. Serve warm!

Nutrition

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