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Cheddar Broccoli Potato Soup

Cheddar Broccoli Potato Soup

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If you’re in search of a heartwarming meal, look no further than this Cheddar Broccoli Potato Soup! This delightful dish is creamy, cheesy, and packed with nutritious vegetables, making it perfect for chilly evenings or family gatherings. With its smooth texture and rich flavor, this soup has become a staple in my kitchen. It’s incredibly easy to prepare, allowing you to whip up a comforting bowl that everyone will love in no time. Whether enjoyed as a main course or paired with crusty bread, this Cheddar Broccoli Potato Soup is sure to warm your heart and soul.

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 1/2 cups peeled and cubed russet potatoes (about 2 large)
  • 3 cups chopped broccoli florets (from about 2 heads)
  • 3 cups low-sodium chicken broth
  • 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
  • 1/3 cup finely shredded parmesan cheese

Instructions

  1. In a large pot, melt butter over medium heat. Add chopped carrots, celery, and onion; sauté for 3-4 minutes until softened.
  2. Stir in minced garlic and cook for 30 seconds until fragrant. Add chicken broth, cubed potatoes, thyme, salt, and pepper; bring to boil. Reduce heat and simmer for 15 minutes.
  3. Add chopped broccoli and cook for an additional 5 minutes until tender.
  4. In a separate saucepan, melt remaining butter. Whisk in flour and cook for about one minute. Gradually add milk while whisking until smooth; cook until thickened before adding heavy cream.
  5. Pour the creamy mixture into the soup pot; stir in shredded cheddar and parmesan until melted.
  6. Serve hot with optional garnishes like chives or croutons.

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