Cheddar Broccoli Potato Soup
Creamy, cheesy, and ridiculously comforting, Cheddar Broccoli Potato Soup is the kind of bowl that makes rainy nights disappear.
Equipment
- Large Pot
- Saucepan
- Whisk
Ingredients
Ingredients
- 5.5 Tbsp Butter divided (1 1/2 Tbsp for sautéing vegetables, 4 Tbsp for the roux)
- 1.33 cups Chopped Carrots (about 3 medium carrots), peeled and chopped
- 1 cup Chopped Celery (about 2 stalks), chopped
- 1 cup Chopped Yellow Onion (1 small onion), peeled and diced
- 2 cloves Garlic minced
- 3 cups Low-Sodium Chicken Broth
- 3.5 cups Peeled and Cubed Russet Potatoes (about 2 large potatoes), cut into 1-inch cubes
- 3 cups Chopped Broccoli Florets (from about 2 heads), cut into bite-sized pieces
- 0.25 tsp Dried Thyme
- Salt to taste
- Freshly Ground Black Pepper to taste
- 6 Tbsp All-Purpose Flour
- 3 cups Milk (preferably 1% or 2%), cold or at room temperature
- 0.5 cup Heavy Cream (cold or at room temperature)
- 2 cups Shredded Sharp Cheddar Cheese (8 oz), freshly shredded for best melt
- 0.33 cup Finely Shredded Parmesan Cheese (1 oz), freshly shredded
Instructions
- In a large pot over medium heat, melt 1 1/2 Tbsp butter. Add the chopped carrots, celery, and onion. Sauté for 3–4 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to soften.
- Add the minced garlic and sauté for 30 seconds longer, just until fragrant — don’t let it brown.
- Stir in the low-sodium chicken broth, cubed russet potatoes, dried thyme, and a pinch of salt and pepper. Turn the heat to medium-high and bring to a gentle boil.
- Once boiling, reduce the heat to medium, cover the pot, and simmer for 15 minutes. The potatoes should be fork-tender when pierced.
- Add the chopped broccoli florets to the pot and continue cooking for an additional 5 minutes, uncovered, until the broccoli is tender but still bright green.
- While the vegetables finish cooking, melt the remaining 4 Tbsp butter in a separate saucepan over medium heat to make a roux.
- Stir the 6 Tbsp all-purpose flour into the melted butter and cook, whisking constantly, for 1 minute to eliminate raw flour taste.
- Gradually whisk in the 3 cups milk, a little at a time, whisking vigorously to prevent lumps. Continue whisking until the mixture begins to simmer and thicken.
- Stir in the 1/2 cup heavy cream and cook for 1–2 minutes until the sauce is silky and slightly thicker.
- Pour the creamy mixture into the soup pot and stir well to combine with the potatoes and vegetables. Remove the pot from heat.
- Stir in the 2 cups shredded sharp cheddar and 1/3 cup parmesan cheese until fully melted and smooth. Taste and adjust salt and pepper as needed.
- Serve warm in bowls with your favorite toppings and enjoy!
Notes
Extra tips or suggestions here.