Prep time: 20 mins | Cook time: 35 mins | Ready in 55 mins | Servings: 6 people
This is a delicious, creamy, and very comforting vegetarian soup. The best cheddar broccoli, and potato soup that will warm you up inside and out.
Ingredients
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2 cloves garlic, minced
5 1/2 tablespoons butter, divided
1 c. chopped celery (2 stalks)
1 c. chopped yellow onion (1 small)
3 c. low-sodium chicken broth
3 c. chopped broccoli florets (from about 2 heads)
1 1/3 c. chopped carrots (approximately 3)
1/4 teaspoon dried thyme
3 1/2 c. peeled and cubed russet potatoes, cut 1/2 to 3/4” thick (2 large)
6 tablespoons all-purpose flour
1/2 c. heavy cream
3 c. milk (preferably 1% or 2%)
1/3 c. finely shredded Parmesan cheese (1 ounce)
2 c. shredded sharp cheddar cheese (8 ounces)
Salt and freshly ground black pepper
How to make Cheddar Broccoli Potato Soup?
Step 1: Melt 1 1/2 tbsp butter in a large pot over medium heat. Once the butter has melted, add the carrots to the pot along with celery and onion. Saute the veggies for about 3 to 4 minutes. Then, add the garlic and saute for another 30 seconds.
Step 2: To the pot, pour in the chicken broth and add the potatoes and thyme. To taste, season with salt and pepper. Stir and bring to a boil over medium-high heat. Adjust the heat to medium and put the lid on. Continue to cook for another 15 minutes before stirring in the broccoli. Cook for 5 minutes more or until the veggies have softened.
Step 3: In the meantime, melt the rest of the 4 tbsp butter in a medium saucepan over medium heat. To the melted butter, stir in the flour and cook for about 1 minute, stirring constantly. Gradually pour in the milk while stirring vigorously until the lumps are gone.
Step 4: Cook further until the mixture starts to thicken, stirring constantly. Then, whisk in the heavy cream. Take off the heat when done.
Step 5: into the soup pot, pour in all the veggies. Stir and remove from the heat. Whisk in the cheddar along with the Parmesan cheese until melted.
Step 6: Ladle the soup into serving bowls and serve warm. Enjoy!
Notes:
Keep the soup in the fridge for up to 1 to 2 days. Remember that this soup won’t freeze well because of the dairy.
You can swap the cheddar with Gruyere cheese, little blue cheese, or any good melting cheese.
Feel free to use cauliflower in place of the broccoli.
Nutrition Facts:
Amount Per Serving: Calories 551, Calories from Fat 315, Fat 35g54%, Saturated Fat 21g131%, Cholesterol 107mg36%, Sodium 568mg25%, Potassium 1008mg29%, Carbohydrates 38g13%, Fiber 4g17%, Sugar 10g11%, Protein 22g44%, Vitamin A 6270IU125%, Vitamin C 50.3 mg61%, Calcium 557mg56%, Iron 2.2 mg12%
Ingredients
- 2 cloves garlic, minced
- 5 1/2 tablespoons butter, divided
- 1 c. chopped celery (2 stalks)
- 1 c. chopped yellow onion (1 small)
- 3 c. low-sodium chicken broth
- 3 c. chopped broccoli florets (from about 2 heads)
- 1 1/3 c. chopped carrots (approximately 3)
- 1/4 teaspoon dried thyme
- 3 1/2 c. peeled and cubed russet potatoes, cut 1/2 to 3/4” thick (2 large)
- 6 tablespoons all-purpose flour
- 1/2 c. heavy cream
- 3 c. milk (preferably 1% or 2%)
- 1/3 c. finely shredded Parmesan cheese (1 ounce)
- 2 c. shredded sharp cheddar cheese (8 ounces)
- Salt and freshly ground black pepper
Instructions
Step 1: Melt 1 1/2 tbsp butter in a large pot over medium heat. Once the butter has melted, add the carrots to the pot along with celery and onion. Saute the veggies for about 3 to 4 minutes. Then, add the garlic and saute for another 30 seconds.
Step 2: To the pot, pour in the chicken broth and add the potatoes and thyme. To taste, season with salt and pepper. Stir and bring to a boil over medium-high heat. Adjust the heat to medium and put the lid on. Continue to cook for another 15 minutes before stirring in the broccoli. Cook for 5 minutes more or until the veggies have softened.
Step 3: In the meantime, melt the rest of the 4 tbsp butter in a medium saucepan over medium heat. To the melted butter, stir in the flour and cook for about 1 minute, stirring constantly. Gradually pour in the milk while stirring vigorously until the lumps are gone.
Step 4: Cook further until the mixture starts to thicken, stirring constantly. Then, whisk in the heavy cream. Take off the heat when done.
Step 5: into the soup pot, pour in all the veggies. Stir and remove from the heat. Whisk in the cheddar along with the Parmesan cheese until melted.
Step 6: Ladle the soup into serving bowls and serve warm. Enjoy!
Notes
Keep the soup in the fridge for up to 1 to 2 days. Remember that this soup won’t freeze well because of the dairy. You can swap the cheddar with Gruyere cheese, little blue cheese, or any good melting cheese. Feel free to use cauliflower in place of the broccoli.
