Description
This Cheddar Broccoli Potato Soup is a creamy, comforting, and delicious blend of tender potatoes, fresh broccoli, and sharp cheddar cheese. Perfect for a cozy meal, it combines sautéed vegetables, a savory broth, and a rich cheese sauce for a hearty and satisfying soup that even picky eaters will enjoy.
Ingredients
Scale
Vegetables and Aromatics
- 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 1/2 cups peeled and cubed russet potatoes (cut 1/2-inch to 3/4-inch thick, about 2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
Liquids and Broth
- 3 cups low-sodium chicken broth
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
Dairy and Cheese
- 5 1/2 Tbsp butter, divided
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
Seasonings and Thickeners
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 6 Tbsp all-purpose flour
Instructions
- Sauté Vegetables: In a large pot over medium heat, melt 1 1/2 tablespoons of butter. Add the chopped carrots, celery, and onion, sautéing them for 3 to 4 minutes until they begin to soften. Add the minced garlic and sauté for an additional 30 seconds to release its aroma.
- Cook Potatoes and Broth: Stir in the low-sodium chicken broth, peeled and cubed russet potatoes, and dried thyme. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover with a lid, and cook for 15 minutes.
- Add Broccoli: After 15 minutes, stir in the chopped broccoli florets. Continue cooking for 5 more minutes or until all vegetables are tender.
- Prepare Cheese Sauce: While the vegetables cook, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the all-purpose flour and cook while whisking constantly for 1 minute to form a roux. Slowly pour in the milk while whisking vigorously to prevent lumps. Cook this mixture while stirring constantly until it begins to thicken, then stir in the heavy cream. Remove from heat.
- Combine and Finish: Once the vegetables are tender, pour the cheese sauce into the large pot with the vegetables and broth. Stir to combine thoroughly. Remove from heat and stir in the shredded sharp cheddar and finely shredded parmesan cheese until all the cheese melts completely. Serve the soup warm and enjoy the comforting flavors.
Notes
- This Cheddar Broccoli Potato Soup is creamy, comforting, and utterly delicious.
- It’s sure to please even the fussiest eaters.
- Perfect for a cozy meal during colder months or when you need a hearty, satisfying soup.
- Use low-sodium broth to better control salt levels in the soup.
- For a vegetarian version, substitute the chicken broth with vegetable broth.
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: 0.3 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 107 mg
