Description
A comforting and creamy Cheddar Broccoli Potato Soup that is perfect for cooler weather. This hearty soup is loaded with tender vegetables, cheesy goodness, and flavorful seasonings.
Ingredients
Units
Scale
For the Soup:
- 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 (2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 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
- Saute Vegetables: In a large pot, melt 1 1/2 Tbsp butter. Add carrots, celery, and onion. Saute, then add garlic.
- Cook Soup: Stir in chicken broth, potatoes, thyme, salt, and pepper. Bring to a boil, then simmer. Add broccoli and cook until tender.
- Make Roux: Melt remaining butter in a saucepan. Stir in flour, then whisk in milk until thickened. Add heavy cream.
- Combine: Pour milk mixture into the soup. Stir in cheeses until melted. Serve hot.
Notes
- This soup is best consumed fresh due to dairy content.
- Substitute Gruyere or blue cheese if cheddar is unavailable.
- Cauliflower can be used as a broccoli alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 475 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 85mg
