Cheddar Broccoli Potato Soup
Creamy, comforting, and packed with cheesy goodness, this Cheddar Broccoli Potato Soup is perfect for weeknights, meal prep, or cozy weekend lunches.
Servings: 4 servings
Equipment
- Large Pot
- Saucepan
- Whisk
Ingredients
Ingredients
- 5.5 Tbsp Butter divided; room temperature
- 1.33 cups Chopped Carrots about 1 medium carrot, finely chopped
- 1 cup Chopped Celery about 1-2 stalks, chopped
- 1 cup Chopped Yellow Onion about 1 medium onion, diced
- 2 cloves Garlic minced (or 1 tsp pre-minced)
- 3 cups Low-Sodium Chicken Broth or vegetable broth for a vegetarian alternative
- 3.5 cups Peeled and Cubed Russet Potatoes about 2 medium potatoes, 1-inch cubes
- 3 cups Chopped Broccoli Florets fresh preferred; bite-sized pieces
- 1/4 tsp Dried Thyme or 1/2 tsp fresh thyme
- 1 tsp Salt to taste (start with 1 tsp and adjust)
- 1/4 tsp Freshly Ground Black Pepper to taste (start with 1/4 tsp)
- 6 Tbsp All-Purpose Flour for the roux
- 3 cups Milk preferably 1% or 2%, room temperature helps avoid curdling
- 1/2 cup Heavy Cream adds richness
- 2 cups Shredded Sharp Cheddar Cheese freshly shredded melts best
- 1/3 cup Finely Shredded Parmesan Cheese adds umami and depth
Instructions
- In a large pot over medium heat, melt 1 1/2 Tbsp butter. Add carrots, celery, and onion; sauté for 3-4 minutes until softened and translucent, stirring so they don’t brown.
- Add garlic and sauté for 30 seconds longer, just until fragrant. Be careful not to burn the garlic.
- 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 until potatoes begin to soften.
- Add broccoli and cook for an additional 5 minutes until all vegetables are tender when pierced with a fork.
- In a separate saucepan, melt the remaining 4 Tbsp butter over medium heat. Monitor the butter so it doesn’t brown.
- Stir in flour and cook, whisking constantly for 1 minute to make a smooth roux and remove the raw flour taste.
- Gradually add milk while whisking vigorously to remove lumps, pouring in a thin stream and whisking continuously.
- Cook until the mixture begins to boil and thicken, about 3–5 minutes, then stir in heavy cream and heat through.
- Pour the creamy mixture into the soup pot and stir well to combine with the vegetables and broth. Simmer gently for 2–3 minutes so flavors meld.
- Remove from heat and mix in cheddar and parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper.
- Serve warm and enjoy! Garnish with extra shredded cheddar, cracked pepper, chives, or crispy croutons if desired.
Notes
For best results, use freshly shredded cheese and let milk sit at room temperature before adding to the roux. If the soup becomes too thick after refrigerating, thin with a splash of milk or broth while reheating.