Cheddar Broccoli Potato Soup
Cheddar Broccoli Potato Soup is a comforting and creamy dish packed with rich flavors. This soup is popular for its hearty texture, cheesy goodness, and the perfect combination of vegetables.
Servings: 6 servings
Calories: 420kcal
Equipment
- Large Pot
- Saucepan
- Whisk
Ingredients
Ingredients
- 5.5 Tbsp butter divided
- 1.33 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
- 3.5 cups peeled and cubed russet potatoes (2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- 0.25 tsp dried thyme
- Salt to taste
- Freshly ground black pepper to taste
- 6 Tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- 0.5 cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 oz)
- 0.33 cup finely shredded parmesan cheese (1 oz)
Instructions
- In a large pot over medium heat, melt 1 1/2 Tbsp butter. Add carrots, celery, and onion; sauté for 3-4 minutes.
- Add garlic and sauté for 30 seconds longer.
- Stir in chicken broth, potatoes, thyme, salt, and pepper. Bring to a boil over medium-high heat, then reduce heat to medium, cover, and cook for 15 minutes.
- Add broccoli and cook for an additional 5 minutes until all vegetables are tender.
- In a separate saucepan, melt the remaining 4 Tbsp butter over medium heat.
- Stir in flour and cook, whisking constantly for 1 minute.
- Gradually add milk while whisking vigorously to remove lumps.
- Cook until the mixture begins to boil and thicken, then stir in heavy cream.
- Pour the creamy mixture into the soup pot and stir well.
- Remove from heat and mix in cheddar and parmesan cheese until melted.
- Serve warm and enjoy!
Notes
Use fresh, high-quality cheddar for the best flavor. Whisk the milk mixture well to prevent lumps. Cut potatoes and broccoli into even pieces for consistent cooking. Add a pinch of nutmeg for a subtle depth of flavor.
Nutrition
Calories: 420kcal | Fat: 25g