Cheddar Broccoli Potato Soup
A thick, creamy soup filled with tender potatoes, broccoli, carrots, celery, and plenty of melted cheese. The combination of sharp cheddar, Parmesan, milk, and cream creates a rich broth, while the vegetables make it substantial enough for a full meal.
Print Pin Servings: 6
Ingredients
- 5 1/2 tbsp butter, divided
- 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 cup low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes, cut 1/2-inch to 3/4-inch thick (2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper
- 6 tbsp all-purpose flour
- 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 parmesan cheese (1 oz)
Instructions
- Melt 1 1/2 Tbsp of the butter in a large pot over medium heat. Add the carrots, celery, and onion, then sauté for 3–4 minutes. Stir in the garlic and cook for another 30 seconds.
- Add the chicken broth, potatoes, and thyme. Season with salt and pepper to taste. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium, cover the pot, and cook for 15 minutes.
- Add the broccoli and continue cooking for 5 minutes, or until the vegetables are tender.
- While the vegetables cook, melt the remaining 4 Tbsp butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 1 minute.
- Slowly pour in the milk while whisking vigorously, making sure the mixture remains smooth and free of lumps.
- Continue cooking and stirring until the milk mixture begins to thicken. Stir in the heavy cream, then remove the saucepan from the heat.
- Once the vegetables are tender, pour the thickened milk mixture into the soup and stir to combine.
- Remove the soup from the heat. Add the cheddar and Parmesan cheese and stir until both cheeses have completely melted.
- Serve warm.
