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Cheddar Broccoli Potato Soup

Cheddar Broccoli Potato Soup

This Cheddar Broccoli Potato Soup is a creamy and comforting dish, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 6 cups
Calories 320 kcal

Equipment

  • large pot
  • Medium saucepan
  • whisk

Ingredients
  

Base

  • 5.5 tablespoon butter divided
  • 1.33 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
  • 3.5 cups russet potatoes peeled and cubed, cut ½-inch to ¾-inch thick (2 large)
  • 3 cups chopped broccoli florets (from about 2 heads)
  • 0.25 teaspoon dried thyme
  • salt and freshly ground black pepper to taste

Thickener and Cream

  • 6 tablespoon all-purpose flour
  • 3 cups milk (preferably 1% or 2%)
  • 0.5 cups heavy cream
  • 2 cups shredded sharp cheddar cheese (8 oz)
  • 0.33 cups finely shredded parmesan cheese (1 oz)

Instructions
 

Cooking Steps

  • In a large pot over medium heat, melt 1 ½ tablespoon of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
  • Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
  • Meanwhile, melt remaining 4 tablespoon butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
  • Cook stirring constantly until mixture begins to thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Notes

This broccoli potato cheese soup won't freeze well because of the dairy. If making in advance, store in the fridge for 1-2 days. You could also use cauliflower instead of broccoli.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gCholesterol: 65mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 300mgIron: 1.5mg
Keyword broccoli soup, Cheddar Broccoli Potato Soup, comfort food, creamy soup, potato soup, vegetable soup
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