Description
A comforting and creamy Cheddar Broccoli Potato Soup featuring tender russet potatoes, fresh broccoli florets, and sharp cheddar cheese, simmered in a flavorful broth with sautéed vegetables for a hearty meal perfect for any season.
Ingredients
Scale
Vegetables
- 1 1/3 cups chopped carrots
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 3 1/2 cups peeled and cubed russet potatoes
- 3 cups chopped broccoli florets
Dairy and Fats
- 5 1/2 tbsp butter
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
Other Ingredients
- 3 cups low-sodium chicken broth
- 6 tbsp all-purpose flour
- Fresh parsley for garnish
- Salt and pepper to taste
- 1 tsp dried thyme (estimated, as thyme is mentioned but quantity missing)
Instructions
- Melt Butter: Melt 5 1/2 tablespoons of butter in a large pot over medium heat until fully melted and slightly bubbling.
- Sauté Vegetables: Add the chopped carrots, celery, and yellow onion to the pot. Sauté for 3 to 4 minutes until the vegetables become tender and fragrant.
- Add Garlic: Stir in the minced garlic and continue to sauté for an additional 30 seconds to release its aroma without burning.
- Add Broth and Potatoes: Pour in the low-sodium chicken broth, then add the peeled and cubed russet potatoes. Season with about 1 teaspoon dried thyme, salt, and pepper to taste. Bring the mixture to a boil over medium-high heat.
- Simmer Potatoes: Reduce the heat to low, cover the pot, and let it cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- Add Broccoli: Stir in the chopped broccoli florets and cook for an additional 5 minutes until the broccoli is bright green and tender but still holds its shape.
- Make Roux: In a separate medium saucepan, melt the remaining butter. Whisk in 6 tablespoons of all-purpose flour and cook for about one minute to form a roux, which thickens the soup.
- Add Milk Sauce: Gradually whisk in the milk, stirring continuously to keep the mixture smooth. Cook until the sauce thickens slightly, ensuring there are no lumps.
- Combine Sauces: Pour the thickened milk mixture into the large pot with the vegetable broth and potato mixture. Stir thoroughly to combine all components evenly.
- Add Cheese: Remove the pot from heat. Stir in the shredded sharp cheddar cheese (2 cups) until fully melted and smooth. Add heavy cream to enrich the texture and flavor.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve warm for a satisfying meal.
Notes
- You can substitute vegetable broth to make the soup vegetarian, but omit cheddar or use a plant-based cheese to keep it vegan.
- Adjust thickness by adding more broth if soup becomes too thick after resting.
- For a smoother texture, blend part or all of the soup with an immersion blender before adding cheese.
- Use low-fat or skim milk to reduce fat content, but the soup may be less creamy.
- Fresh broccoli can be swapped with frozen if fresh is unavailable; adjust cooking time accordingly.
