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Cheddar Broccoli Potato Soup Recipe

Cheddar Broccoli Potato Soup Recipe
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★★★★★

5 from 18 reviews

This hearty Cheddar Broccoli Potato Soup is a creamy and comforting dish that combines tender potatoes, fresh broccoli florets, and sharp cheddar cheese in a flavorful broth. Perfect for a cozy meal, this soup is packed with wholesome ingredients and rich, cheesy goodness.

Ingredients

Scale

Vegetables

  • 1 1/3 cups chopped carrots (about 3)
  • 1 cup chopped celery (2 stalks)
  • 1 cup chopped yellow onion (1 small)
  • 2 cloves garlic, minced
  • 3 1/2 cups peeled and cubed russet potatoes (2 large, cut 1/2-inch to 3/4-inch thick)
  • 3 cups chopped broccoli florets (from about 2 heads)

Broth & Dairy

  • 3 cups low-sodium chicken broth
  • 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 cheese (such as Parmesan)

Other Ingredients

  • 5 1/2 tbsp butter, divided
  • 6 tbsp all-purpose flour
  • 1/4 tsp dried thyme
  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté Vegetables: In a large pot, melt 3 tbsp of butter over medium heat. Add the chopped carrots, celery, and onion, cooking until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Add Broth and Potatoes: Pour in the low-sodium chicken broth and add the peeled, cubed potatoes. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
  3. Add Broccoli and Seasonings: Stir in the chopped broccoli florets and dried thyme. Season with salt and freshly ground black pepper to taste. Simmer for an additional 5-7 minutes until broccoli is tender but still vibrant green.
  4. Make the Roux: In a separate saucepan, melt the remaining 2 1/2 tbsp of butter over medium heat. Whisk in the all-purpose flour to create a roux. Cook, whisking frequently, for about 2 minutes until golden and bubbling but not browned.
  5. Add Milk and Cream: Gradually whisk in the milk and heavy cream into the roux. Continue whisking and cook until the mixture thickens and is smooth, about 5-7 minutes.
  6. Combine and Blend: Pour the milk mixture into the soup pot. Stir well to combine. Use an immersion blender to partially puree the soup, leaving some chunks for texture, or transfer half the soup to a blender and purée before returning it to the pot.
  7. Add Cheese: Lower the heat to low and stir in the shredded sharp cheddar cheese and the finely shredded cheese, stirring until completely melted and the soup is creamy.
  8. Adjust Seasonings and Serve: Taste the soup and add more salt or pepper if needed. Serve hot, garnished with additional cheese or fresh herbs if desired.

Notes

  • Use low-sodium chicken broth to control the salt level.
  • The soup can be thickened further by cooking longer or adding additional flour to the roux.
  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Reheat gently on the stove to prevent breaking the cheese sauce.

Nutrition

Keywords: Cheddar broccoli soup, potato soup, creamy broccoli cheddar soup, vegetable soup, comfort food

Find it online: https://bitesizedbenny.com/cheddar-broccoli-potato-soup-recipe/