Cheddar Broccoli Potato Soup
A creamy and comforting soup made with wholesome ingredients like potatoes, broccoli, and cheddar cheese, perfect for chilly evenings or family gatherings.
Ingredients
Vegetables and Initial 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
Broth and Vegetables
- 3 cups low-sodium chicken broth Can substitute with vegetable broth for a vegetarian option.
- 3 1/2 cups peeled and cubed russet potatoes (about 2 large) Cut into 1/2-inch to 3/4-inch thick pieces.
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper To taste.
Creamy Sauce
- 6 tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%) Can substitute with half-and-half or evaporated milk.
- 1/2 cup heavy cream For a lighter option, consider half-and-half.
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
Instructions
Preparation
- In a large pot, melt 3 tablespoons of butter over medium heat.
- Add the chopped carrots, celery, and onion. Sauté for about 3 to 4 minutes until they start to soften.
- Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
- Pour in the chicken broth, then add the cubed potatoes, thyme, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat, cover, and let it simmer for about 15 minutes.
- Add the broccoli and cook for 5 more minutes, or until all vegetables are tender.
Making the Cheese Sauce
- In a separate saucepan, melt the remaining butter over medium heat.
- Whisk in the flour, cooking it for 1 minute while stirring constantly.
- Gradually add the milk while whisking to ensure there are no lumps. Cook until the mixture thickens.
- Stir in the heavy cream, then remove from the heat.
Combining
- Mix the thickened cream mixture into the soup pot and stir well.
- Remove from heat and mix in the sharp cheddar and parmesan cheese until melted and creamy.
- Serve the soup warm and enjoy the flavors!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. For freezing, it's best to do so before adding cheese, and it can be frozen for up to 3 months. When reheating, add a splash of milk to maintain creaminess.