As the weather starts to cool down, there’s nothing quite as comforting as a warm bowl of soup. This Cheddar Broccoli Potato Soup is a hearty, flavorful dish that brings together the richness of cheddar cheese, the nutrition of broccoli, and the comforting taste of potatoes. It’s perfect for cozy nights in or as a starter for a more elaborate meal.
What’s great about this soup is its versatility. You can easily make it your own by adding your favorite seasonings or tossing in some extra veggies. The creamy base, combined with tender chunks of potatoes and broccoli, creates a satisfying and filling dish that will leave you feeling warm and content. Plus, it’s a fantastic way to get in a serving of vegetables without even realizing it.
This Cheddar Broccoli Potato Soup is also relatively simple to prepare, making it an excellent option for weeknight dinners. With just a few steps, you can have a pot of delicious soup ready to serve. Whether you’re cooking for your family or hosting guests, this soup is sure to impress and become a favorite in your recipe rotation.
Cheddar Broccoli Potato Soup
Ingredients:
- 5 1/2 Tbsp butter, divided
- 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 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)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper
- 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 Tbsp of the butter. Add carrots, celery, and onion and sauté for 3-4 minutes. Add garlic and sauté for 30 seconds longer.
- Cook Broth and Vegetables: Stir in chicken broth, potatoes, and thyme, and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with a lid, and cook for 15 minutes. Stir in broccoli and cook for 5 minutes longer, or until veggies are tender.
- Make Cream Base: Meanwhile, melt the remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly for 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain). Cook, stirring constantly, until the mixture begins to gently boil and thicken, then stir in heavy cream. Remove from heat.
- Combine and Serve: Once all veggies are tender, pour the cream mixture into the soup and stir. Remove from heat and stir in cheddar and Parmesan cheese until melted. Serve warm.
Enjoy this delightful Cheddar Broccoli Potato Soup, perfect for any cozy evening! 🥣✨
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Cheddar Broccoli Potato Soup
Description
Cheddar Broccoli Potato Soup
Ingredients
5 1/2 Tbsp butter , divided
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 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)
3 cups chopped broccoli florets (from about 2 heads)
1/4 tsp dried thyme
Salt and freshly ground black pepper
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 Tbsp of the butter. Add carrots, celery, and onion and sauté for 3-4 minutes. Add garlic and sauté for 30 seconds longer.
- Cook Broth and Vegetables: Stir in chicken broth, potatoes, and thyme, and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with a lid, and cook for 15 minutes. Stir in broccoli and cook for 5 minutes longer, or until veggies are tender.
- Make Cream Base: Meanwhile, melt the remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly for 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain). Cook, stirring constantly, until the mixture begins to gently boil and thicken, then stir in heavy cream. Remove from heat.
- Combine and Serve: Once all veggies are tender, pour the cream mixture into the soup and stir. Remove from heat and stir in cheddar and Parmesan cheese until melted. Serve warm.
Notes
Enjoy this delightful Cheddar Broccoli Potato Soup, perfect for any cozy evening! 🥣✨
