Cheddar Broccoli Potato Soup Recipe
Creamy, satisfying, and perfect for cozying up with, this soup brings together the hearty goodness of potatoes, the fresh taste of broccoli, and the rich creaminess of cheddar cheese to create a comforting dish everyone will enjoy.
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Servings: 6
Ingredients
- 3 1/2 cups russet potatoes peeled and cubed into 1/2 to 3/4-inch pieces (about 2 large potatoes)
- 1/3 cup finely shredded Parmesan cheese 1 oz
- 1 cup chopped yellow onion 1 small onion
- 3 cups chopped broccoli florets from about 2 broccoli heads
- 3 cups low-sodium chicken broth
- 6 tablespoons all-purpose flour
- 1 cup chopped celery approximately 2 stalks
- 3 cups milk 1% or 2% preferred
- 1/4 teaspoon dried thyme
- 1/2 cup heavy cream
- 2 cloves garlic minced
- 5 1/2 tablespoons butter divided
- Salt and freshly ground black pepper to taste
- 2 cups shredded sharp cheddar cheese 8 oz
- 1 1/3 cups chopped carrots about 3 medium carrots
Instructions
- In a large pot, melt 1 1/2 tablespoons of the butter over medium heat. Add the carrots, celery, and onion, and sauté for 3 to 4 minutes. Incorporate the garlic and cook for an additional 30 seconds.
- Add the chicken broth, cubed potatoes, and thyme, seasoning with salt and pepper as desired. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium, cover the pot, and simmer for 15 minutes. Stir in the broccoli and continue cooking for another 5 minutes, or until all the vegetables are tender.
- Meanwhile, in a medium saucepan over medium heat, melt the remaining 4 tablespoons of butter. Stir in the flour, cooking and whisking continuously for 1 minute. Gradually pour in the milk, whisking vigorously to prevent lumps. Continue stirring until the mixture thickens slightly, then mix in the heavy cream and remove from heat.
- Once the vegetables in the soup are fully tender, stir the thickened milk mixture into the pot. Remove from heat and blend in the cheddar cheese and Parmesan cheese, stirring until fully melted. Serve the soup warm.
Notes
- Due to the dairy content, this soup does not freeze well. If preparing ahead, refrigerate for 1–2 days.
- Swap cheddar for another melting cheese like Gruyere, or add a touch of blue cheese for extra flavor.
- Cauliflower can be used as a substitute for broccoli for a variation on this comforting soup.