Cheddar Broccoli Potato Soup
This Cheddar Broccoli Potato Soup is creamy, comforting and utterly delicious, perfect for even the fussiest of eaters.
Equipment
- large pot
- medium saucepan
- Whisk
Ingredients
Base
- 5 ½ tablespoon butter divided
- 1 ⅓ 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 ½ cups russet potatoes peeled and cubed, cut ½-inch to ¾-inch thick (2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- ¼ teaspoon dried thyme
- salt to taste
- freshly ground black pepper to taste
Thickening
- 6 tablespoon all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- ½ cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 oz)
- ⅓ cup 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. If you don't have cheddar, try using a good melting cheese such as Gruyere cheese. A little blue cheese would also work really well. You could also use cauliflower instead of broccoli in this soup.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 40mgCalcium: 300mgIron: 1.5mg
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