Description
This Cheddar Broccoli Potato Soup is a creamy and comforting dish perfect for a cozy night in. Loaded with vegetables and cheese, it’s a hearty meal in a bowl that will warm you up from the inside out.
Ingredients
Units
Scale
For the soup:
- 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, cut 1/2-inch to 3/4-inch thick (2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper
- 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
- Saute Vegetables: In a large pot, melt 1 1/2 Tbsp butter. Add carrots, celery, and onion. Saute, then add garlic.
- Cook Soup: Stir in chicken broth, potatoes, thyme, salt, and pepper. Cook until potatoes are tender. Add broccoli and cook until tender.
- Make Roux: Melt remaining butter, stir in flour, then gradually whisk in milk until thickened. Stir in heavy cream.
- Combine: Pour roux into soup, stir, and add cheddar and parmesan until melted.
- Serve: Remove from heat and serve warm.
Notes
- This soup doesn’t freeze well due to the dairy content. Store in the fridge for 1-2 days if making ahead.
- Substitute Gruyere or blue cheese for cheddar if needed.
- Cauliflower can be used instead of broccoli for a twist on this classic soup.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 7g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 95mg
