Description
This Cheddar Broccoli Potato Soup is a creamy, comforting dish packed with flavor from fresh vegetables and rich cheddar cheese, perfect for any cold day.
Ingredients
Scale
5 1/2 Tbsp butter
1 1/3 cups chopped carrots
1 cup chopped celery
1 cup chopped yellow onion
2 cloves garlic
3 cups low-sodium chicken broth
3 1/2 cups peeled and cubed russet potatoes
3 cups chopped broccoli florets
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese
1/3 cup finely shredded parmesan cheese
Instructions
- In a large pot, melt 4 tablespoons of butter over medium heat. Add chopped carrots, celery, onion, and garlic; sauté until tender, about 5-7 minutes.
- Stir in chicken broth, potatoes, and broccoli. Season with thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes or until the vegetables are soft.
- In a separate bowl, melt the remaining 1 1/2 tablespoons of butter and whisk in the flour to create a roux. Cook for 1 minute.
- Gradually whisk in the milk and cream until smooth. Cook until thickened, about 5 minutes.
- Add the roux mixture to the soup and stir well to combine. Cook for an additional 5 minutes, then stir in cheddar and parmesan cheeses until melted and smooth.
- Serve hot, garnished with additional cheese if desired.
Notes
For a vegan version, substitute butter with olive oil, chicken broth with vegetable broth, and use plant-based milk and cheese alternatives.
- Prep Time: 20
- Cook Time: 35 minutes
- Category: Main Course
- Method: soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 551kcal
- Sugar: 10g
- Sodium: 568mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 107mg