Description
Creamy cheddar broccoli potato soup delivers comforting warmth with each spoonful of hearty goodness. Generous cheese and tender vegetables promise a satisfying meal you’ll savor from first bite to last.
Ingredients
Scale
Main Ingredients:
- 3 cups chopped broccoli florets
- 3 1/2 cups peeled and cubed russet potatoes
- 2 cups shredded sharp cheddar cheese
- 3 cups milk (1% or 2%)
Vegetables and Aromatics:
- 1 1/3 cups chopped carrots
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
Liquid and Seasoning Components:
- 3 cups low-sodium chicken broth
- 5 1/2 tablespoons (5.5 tablespoons) butter, divided
- 6 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1/3 cup finely shredded parmesan cheese
- 1/4 teaspoon dried thyme
- Salt and freshly ground black pepper
Instructions
- Sauté diced carrots, celery, and onions in melted butter over medium heat until vegetables become translucent and softened, approximately 4-5 minutes.
- Add minced garlic and cook for an additional 30-45 seconds, releasing its aromatic essence without burning.
- Pour chicken broth into the pot and introduce cubed potatoes, chopped broccoli, dried thyme, kosher salt, and freshly ground black pepper.
- Increase heat to high and bring the liquid to a rolling boil, then immediately reduce temperature to low, allowing the mixture to simmer gently for 15-18 minutes until vegetables become fork-tender.
- In a separate saucepan, melt butter over medium-low heat and gradually incorporate flour, whisking continuously to create a smooth, golden roux.
- Slowly stream milk into the roux, whisking constantly to prevent lumps and maintain a silky texture, cooking until the mixture thickens and coats the back of a spoon.
- Incorporate heavy cream, shredded cheddar cheese, and grated parmesan, stirring until the cheeses melt completely and the sauce becomes uniform and velvety.
- Merge the cheese sauce with the simmered vegetable mixture, stirring thoroughly to ensure even distribution of flavors and creamy consistency.
- Ladle the hot soup into serving bowls and enjoy immediately while at peak temperature and richness.
Notes
- Swap chicken broth with vegetable broth to create a vegetarian version of this hearty soup.
- Use gluten-free flour or cornstarch as a roux alternative for those with gluten sensitivities.
- Customize the cheese blend by experimenting with different sharp or mild cheese combinations for unique flavor profiles.
- Enhance nutrition by adding extra vegetables like cauliflower or spinach without compromising the soup’s creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 336 kcal
- Sugar: 5 g
- Sodium: 295 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 63 mg