Description
A creamy and comforting Cheddar Broccoli Potato Soup perfect for cold evenings and family gatherings.
Ingredients
- 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
- In a pot over medium heat, melt 3 tablespoons of butter. Add chopped carrots, celery, and onion; sauté for 3-4 minutes until softened.
- Stir in minced garlic and sauté for an additional 30 seconds.
- Add low-sodium chicken broth, cubed potatoes, dried thyme, salt, and pepper. Bring to boil, then reduce heat and simmer covered for 15 minutes.
- Toss in the broccoli florets and cook for an additional 5 minutes until tender.
- In a separate saucepan, melt remaining butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually add milk, whisking until no lumps remain, stirring until thickened. Remove from heat and stir in heavy cream.
- Combine the thickened mixture with the soup, stirring well. Mix in shredded cheddar and parmesan cheese until melted. Serve warm.
Notes
Use fresh vegetables for the best flavor. Adjust the thickness of the soup according to your preference by blending if needed.
