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
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- 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.
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- 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.
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- 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.
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- 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! 🥣✨