Prep time: 20 mins | Cook time: 35 mins | Ready in 55 mins | Servings: 6 people
Get cosy with a bowl of this very comforting Cheddar Broccoli Potato Soup. Creamy, incredibly delicious, and easy to whip up. So good, even your picky eaters will ask for another serving!
Ingredients
2 cloves garlic, minced
5 1/2 tablespoons butter, divided
1 1/3 c. chopped carrots
1 c. chopped yellow onion (1 small)
1 c. chopped celery (2 stalks)
3 c. low-sodium chicken broth
3 c. chopped broccoli florets (from about 2 heads)
3 1/2 c. peeled and cubed russet potatoes cut 1/2 to 3/4” thick (2 large)
1/4 teaspoon dried thyme
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 of the butter in a large pot over medium heat. Once the butter has melted, add the carrots, celery, and onion to the pot. Saute the veggies for about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds.
Step 2: To the pot, add the chicken broth, potatoes, and thyme. To taste, season with salt and pepper, Stir well and bring the mixture to a boil over medium-high heat. Put the lid on and continue to cook for another 15 minutes before stirring in the broccoli. Cook further until the veggies are tender. This takes additional 5 minutes.
Step 3: In the meantime, melt the rest of the 4 tbsp butter in a medium saucepan over medium heat. Add the flour and cook for a minute more, stirring constantly. Gradually pour in the milk, stirring vigorously until the lumps are gone.
Step 4: Continue to cook the soup while constantly stirring until it starts to thicken. Now, stir in the heavy cream, then take the pot off the heat. Add the tender veggies into the soup and stir. Lastly, add the cheddar and Parmesan cheese, stirring until melted.
Step 5: Serve the soup warm. Enjoy!
Notes:
Although this broccoli potato cheese soup won’t freeze well, you can store it in the fridge for a day or two if making this in advance.
Swap cheddar cheese with good melting cheese like Gruyere cheese. You can even use a little blue cheese.
In place of broccoli, you can also use cauliflower.
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 50.3mg61% | Calcium 557mg56% | Iron 2.2mg12%
Ingredients
- 2 cloves garlic, minced
- 5 1/2 tablespoons butter, divided
- 1 1/3 c. chopped carrots
- 1 c. chopped yellow onion (1 small)
- 1 c. chopped celery (2 stalks)
- 3 c. low-sodium chicken broth
- 3 c. chopped broccoli florets (from about 2 heads)
- 3 1/2 c. peeled and cubed russet potatoes cut 1/2 to 3/4” thick (2 large)
- 1/4 teaspoon dried thyme
- 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 of the butter in a large pot over medium heat. Once the butter has melted, add the carrots, celery, and onion to the pot. Saute the veggies for about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds.
Step 2: To the pot, add the chicken broth, potatoes, and thyme. To taste, season with salt and pepper, Stir well and bring the mixture to a boil over medium-high heat. Put the lid on and continue to cook for another 15 minutes before stirring in the broccoli. Cook further until the veggies are tender. This takes additional 5 minutes.
Step 3: In the meantime, melt the rest of the 4 tbsp butter in a medium saucepan over medium heat. Add the flour and cook for a minute more, stirring constantly. Gradually pour in the milk, stirring vigorously until the lumps are gone.
Step 4: Continue to cook the soup while constantly stirring until it starts to thicken. Now, stir in the heavy cream, then take the pot off the heat. Add the tender veggies into the soup and stir. Lastly, add the cheddar and Parmesan cheese, stirring until melted.
Step 5: Serve the soup warm. Enjoy!
Notes
Although this broccoli potato cheese soup won’t freeze well, you can store it in the fridge for a day or two if making this in advance. Swap cheddar cheese with good melting cheese like Gruyere cheese. You can even use a little blue cheese. In place of broccoli, you can also use cauliflower.
