Description
This Cheddar Broccoli Potato Soup is a creamy and comforting dish packed with tender potatoes, fresh broccoli, and sharp cheddar cheese. Perfect for chilly days, it combines sautéed vegetables and a rich cheese sauce to create a satisfying and hearty meal that even picky eaters will enjoy.
Ingredients
Scale
Vegetables and Broth
- 5 1/2 Tbsp butter, divided
- 1 1/3 cups chopped carrots (about 3 carrots)
- 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 potatoes)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper to taste
Cheese Sauce
- 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
- Sauté Vegetables: In a large pot over medium heat, melt 1 1/2 tablespoons of butter. Add the chopped carrots, celery, and onion, and sauté for 3 to 4 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds to release its aroma.
- Cook Potatoes in Broth: Stir in the low-sodium chicken broth, cubed potatoes, dried thyme, and season with salt and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat, then reduce heat to medium, cover with a lid, and simmer for 15 minutes.
- Add Broccoli and Continue Cooking: Add the chopped broccoli florets to the pot and cook uncovered for an additional 5 minutes or until all the vegetables are tender.
- Prepare Cheese Sauce: Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and cook while whisking constantly for 1 minute to create a roux. Slowly pour in the milk while whisking vigorously to avoid lumps, continuing to cook and stir constantly until the mixture begins to thicken.
- Add Heavy Cream and Combine: Stir the heavy cream into the thickened milk mixture, then remove the sauce from heat. Once all vegetables are tender in the soup, pour the cheese sauce into the large pot and stir thoroughly to combine.
- Melt Cheeses and Serve: Remove the pot from heat again and stir in the shredded sharp cheddar and Parmesan cheeses until melted and well incorporated. Serve the soup warm for a comforting meal.
Notes
- This Cheddar Broccoli Potato Soup is creamy, comforting, and utterly delicious, perfect for pleasing even the fussiest eaters.
- Use fresh broccoli heads for the best flavor and texture.
- If you prefer a thicker soup, mash a few of the potatoes before adding the cheese sauce.
- For a vegetarian version, substitute chicken broth with vegetable broth and use vegetarian cheese options.
- The soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 551 kcal
- Sugar: 10 g
- Sodium: 568 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 107 mg
