Description

This creamy Cheddar Broccoli Potato Soup is a comforting, hearty dish perfect for chilly days. Combining tender potatoes, fresh broccoli, and sharp cheddar cheese in a rich, flavorful broth, it’s a delicious way to enjoy classic vegetable flavors in a satisfying bowl of soup.

Ingredients

Units Scale

Vegetables and Broth

5 1/2 Tbsp butter, divided
1 1/3 cups chopped carrots (about 3 carrots)
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 (2 large potatoes, cut 1/2-inch to 3/4-inch thick)
3 cups chopped broccoli florets (from about 2 heads)
1/4 tsp dried thyme
Salt and freshly ground black pepper, to taste

Thickener and Dairy

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)

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Instructions

Sauté Vegetables: In a large pot over medium heat, melt 1 1/2 tablespoons of the butter. Add the chopped carrots, celery, and onion, sautéing for 3 to 4 minutes until they begin to soften. Add minced garlic and sauté for an additional 30 seconds to release its aroma.
Cook Potatoes and Broth: Stir in the chicken broth, cubed potatoes, and dried thyme. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium. Cover with a lid and cook for 15 minutes until the potatoes start to become tender.
Add Broccoli: Stir in the chopped broccoli florets and cook uncovered for 5 more minutes, or until all the vegetables are tender when pierced with a fork.
Make the Roux and Dairy Mixture: 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, whisking constantly, for 1 minute to form a roux. Slowly pour in the milk while whisking vigorously to prevent lumps. Continue stirring constantly until the mixture thickens. Stir in the heavy cream and remove from heat.
Combine Soup and Cheese: Once the vegetables are tender, pour the thickened milk mixture into the pot with the vegetables and stir well to combine. Remove the pot from heat and immediately stir in the shredded sharp cheddar and Parmesan cheeses until fully melted and smooth.
Serve: Ladle the soup into bowls and serve warm for a comforting meal.

Notes

This soup is creamy, comforting, and utterly delicious, sure to please even the pickiest eaters.
Use low-sodium chicken broth to better control the saltiness of the soup.
For a vegetarian version, substitute vegetable broth in place of chicken broth.
Adjust cheddar cheese sharpness according to preference for milder or bolder flavor.
This soup freezes well; cool completely and store in airtight containers for up to 3 months.

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: 0.5 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 22 g
Cholesterol: 107 mg