Cheddar Broccoli Potato Soup Recipe
This creamy Cheddar Broccoli Potato Soup recipe combines sharp cheddar cheese, tender broccoli, and hearty potatoes in a rich and comforting bowl of soup. With simple ingredients like carrots, celery, and milk, this flavorful soup is perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 5 1/2 Tbsp butter, divided
- 1 1/3 cups chopped carrots
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 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% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/3 cup finely shredded parmesan cheese
Instructions
- Melt 1 1/2 Tbsp butter in a pot and sauté carrots, celery, and onions until soft. Add garlic and cook for another minute.
- Add chicken broth, potatoes, broccoli, thyme, salt, and pepper. Bring to a boil, reduce heat, and simmer until vegetables are tender.
- In a separate pan, melt 4 Tbsp butter and whisk in flour to make a roux. Slowly whisk in milk and cook until thickened.
- Stir in heavy cream, cheddar cheese, and parmesan until smooth. Add cheese mixture to the soup and stir until combined. Serve warm.
Notes
- For a thicker soup, add extra flour or blend a portion of the soup before adding cheese.
- You can use vegetable broth to make this soup vegetarian.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7g
- Sodium: 580mg
Find it online: https://elianarecipes.com/cheddar-broccoli-potato-soup-recipe/