Description
A comforting and creamy Cheddar Broccoli Potato Soup packed with tender vegetables, rich cheddar cheese, and a smooth, velvety texture. This hearty soup is perfect for chilly days and serves approximately six people.
Ingredients
Scale
Main Ingredients
- 5 1/2 tbsp butter
- 1 1/3 cups chopped carrots
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes
- 3 cups chopped broccoli florets
- 6 tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- Fresh parsley for garnish
Instructions
- Melt Butter: Melt 5 1/2 tablespoons of butter in a large pot over medium heat to create the base for sautéing the vegetables.
- Sauté Vegetables: Add the chopped carrots, celery, and yellow onion to the melted butter and cook for 3 to 4 minutes until the vegetables are tender and fragrant.
- Add Garlic: Stir in the minced garlic and 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 thyme, salt, and pepper to taste. Bring the mixture to a boil.
- Simmer Potatoes: Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes until the potatoes are tender and easily pierced with a fork.
- Add Broccoli: Stir in the chopped broccoli florets and cook uncovered for an additional 5 minutes to soften the broccoli.
- Prepare Roux: In a separate medium saucepan, melt the remaining butter. Whisk in the all-purpose flour and cook for one minute to form a roux that will thicken the soup.
- Add Milk to Roux: Gradually whisk in the milk, continuing to stir until the mixture is smooth and starts to thicken.
- Combine Soup and Roux: Pour the milk and roux mixture into the large pot with the vegetables and broth. Stir well to combine everything evenly.
- Add Cheese: Remove the soup from heat and stir in the shredded sharp cheddar cheese until it melts completely, creating a rich and creamy texture.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy warm.
Notes
- Use low-sodium chicken broth to better control the salt level.
- Russet potatoes work best as they break down slightly and thicken the soup.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Adjust the amount of cheese to taste, adding more for extra cheesiness or less for a milder flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- To enhance the soup’s creaminess, you can blend a portion of the soup before adding the cheese.
