Description
This creamy and comforting Cheddar Broccoli Potato Soup combines tender potatoes, fresh broccoli florets, and sharp cheddar cheese in a luscious broth. Perfect for cozy meals, it’s a flavorful way to enjoy classic soup ingredients that even picky eaters will love.
Ingredients
Vegetables and Broth
- 5 1/2 Tbsp butter, divided
- 1 1/3 cups chopped carrots (about 3 medium carrots)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped yellow onion (1 small onion)
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes (about 2 large potatoes), cut into 1/2-inch to 3/4-inch pieces
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper, to taste
Thickening and Dairy
- 6 Tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese (about 8 oz)
- 1/3 cup finely shredded parmesan cheese (about 1 oz)
Instructions
- Sauté Vegetables: In a large pot over medium heat, melt 1 1/2 tablespoons of butter. Add the chopped carrots, celery, and onion, and sauté for 3 to 4 minutes until they begin to soften. Add the minced garlic and sauté for an additional 30 seconds to release its aroma.
- Cook Broth and Vegetables: Stir in the low-sodium chicken broth, cubed potatoes, dried thyme, and season with salt and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat, then reduce heat to medium, cover with a lid, and cook for 15 minutes, allowing the potatoes to become tender.
- Add Broccoli: Stir in the chopped broccoli florets and cook uncovered for another 5 minutes until the broccoli is tender but still vibrant.
- Prepare Milk Roux: While the vegetables are cooking, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the all-purpose flour and cook, whisking constantly for about 1 minute to form a roux and eliminate the raw flour taste.
- Add Milk and Cream: Gradually pour the milk into the roux while whisking vigorously to prevent lumps. Continue cooking and stirring constantly until the mixture thickens. Stir in the heavy cream, then remove from heat.
- Combine and Finish Soup: Once the vegetables are tender, pour the milk and cream mixture into the large pot with the vegetables. Stir well to combine. Remove the pot from heat and stir in the shredded cheddar and parmesan cheeses until fully melted and smooth. Serve the soup warm for the best experience.
Notes
- This soup contains dairy and does not freeze well; store leftovers in the refrigerator for up to 1 to 2 days.
- If cheddar cheese is unavailable, use other good melting cheeses like Gruyere or a small amount of blue cheese for a flavor twist.
- For a variation, substitute broccoli with cauliflower for a different but equally delicious take on this vegetarian soup.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
