Description
This creamy Cheddar Broccoli Potato Soup is a comforting blend of tender vegetables and rich cheeses, perfect for a cozy meal. Featuring a smooth, cheesy broth with wholesome russet potatoes, fresh broccoli florets, and a mix of sharp cheddar and parmesan, this soup delivers a satisfying balance of flavors and textures.
Ingredients
Scale
Vegetables and Broth
- 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 (cut 1/2-inch to 3/4-inch thick, 2 large)
- 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 (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
Instructions
- Sauté Vegetables: In a large pot over medium heat, melt 1 1/2 tablespoons of the butter. Add the chopped carrots, celery, and onion. Sauté these vegetables for 3 to 4 minutes until they start to soften. Add minced garlic and sauté for an additional 30 seconds to release its aroma without burning it.
- Cook Potatoes and Broth: Stir in the low-sodium chicken broth, peeled and cubed russet potatoes, and dried thyme. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover the pot with a lid, and cook for 15 minutes to allow the potatoes to soften.
- Add Broccoli: After the potatoes have cooked, stir in the chopped broccoli florets. Continue cooking for 5 more minutes, or until all the vegetables are tender when pierced with a fork.
- Prepare Roux and Cream Sauce: While the vegetables cook, 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 1 minute to form a roux. Slowly pour in the milk while whisking vigorously to prevent lumps. Continue cooking and stirring until the mixture thickens slightly. Stir in the heavy cream, then remove the saucepan from the heat.
- Combine and Finish Soup: Once the vegetables are tender, pour the prepared milk and cream mixture into the large pot with the vegetables and stir well to combine. Remove the pot from heat and immediately stir in the shredded sharp cheddar and parmesan cheeses until fully melted and the soup is creamy. Serve warm for the best flavor and comfort.
Notes
- This Cheddar Broccoli Potato Soup is creamy, comforting, and utterly delicious—sure to please even the fussiest eaters.
- Use low-sodium chicken broth to better control the salt level in your soup.
- For a thicker soup, reduce the milk slightly or increase the flour by 1 tablespoon when making the roux.
- Use fresh or frozen broccoli florets; if using frozen, add them in the last 5 minutes as well.
- Serve with crusty bread or a side salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 551
- Sugar: 10 g
- Sodium: 568 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 107 mg
