Description
This Cheddar Broccoli Potato Soup is a creamy and comforting dish packed with tender potatoes, fresh broccoli, and sharp cheddar cheese. Ideal for chilly days, this hearty soup combines sautéed vegetables and a rich, cheesy broth to delight even picky eaters. Perfect for a cozy meal anytime.
Ingredients
Scale
Vegetables
- 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 1/2 cups peeled and cubed russet potatoes (2 large, cut 1/2-inch to 3/4-inch thick)
- 3 cups chopped broccoli florets (from about 2 heads)
Liquids & Broth
- 3 cups low-sodium chicken broth
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
Fats & Thickener
- 5 1/2 Tbsp butter, divided
- 6 Tbsp all-purpose flour
Cheeses
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
Seasonings
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper to taste
Instructions
- Sauté Vegetables: In a large pot over medium heat, melt 1 1/2 tablespoons of butter. Add the chopped carrots, celery, and onion, then sauté for 3 to 4 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds to release its flavor.
- Cook Potatoes and Broth: Stir in the low-sodium chicken broth, cubed potatoes, and dried thyme. 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 the pot with a lid and let simmer for 15 minutes.
- Add Broccoli: After 15 minutes, add the chopped broccoli florets to the pot and cook uncovered for another 5 minutes or until all the vegetables are tender.
- Make Roux and Cream Sauce: Meanwhile, in a medium saucepan over medium heat, melt the remaining 4 tablespoons of butter. Stir in the all-purpose flour and cook while whisking constantly for 1 minute to create a roux. Slowly pour in the milk while whisking vigorously to keep the mixture smooth and free of lumps.
- Thicken Sauce and Combine: Continue cooking the milk mixture, stirring constantly until it begins to thicken. Stir in the heavy cream, remove from heat, and then carefully pour this creamy sauce into the pot with the cooked vegetables and potatoes. Stir well to combine.
- Add Cheeses and Serve: Remove the soup from heat and immediately stir in the shredded sharp cheddar and parmesan cheeses until fully melted and the soup is smooth and creamy. Serve warm and enjoy your comforting cheddar broccoli potato soup.
Notes
- This Cheddar Broccoli Potato Soup is creamy, comforting, and utterly delicious. It’s sure to please even the fussiest of eaters.
- Use low-sodium chicken broth to control the salt level.
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- To make the soup thicker, use slightly less broth or add more flour when making the roux.
- Soup can be stored refrigerated for up to 3 days and reheated gently on stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 551 kcal
- Sugar: 10 g
- Sodium: 568 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 107 mg
