Cheddar Broccoli Potato Soup (Print Version)
# Ingredients:
01 -
5 1/2 tablespoons butter, divided
02 -
1 1/3 cups diced carrots (approximately 3 medium-sized carrots)
03 -
1 cup chopped celery (from 2 stalks)
04 -
1 cup finely chopped yellow onion (1 small onion)
05 -
2 cloves garlic, minced
06 -
3 cups low-sodium chicken broth
07 -
3 1/2 cups peeled and cubed russet potatoes, cut into 1/2-inch to 3/4-inch pieces (about 2 large potatoes)
08 -
3 cups broccoli florets, chopped (about 2 heads)
09 -
1/4 teaspoon dried thyme
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Salt and freshly ground black pepper, to taste
11 -
6 tablespoons all-purpose flour
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3 cups of milk (1% or 2% recommended)
13 -
1/2 cup heavy cream
14 -
2 cups sharp cheddar cheese, shredded (8 ounces)
15 -
1/3 cup finely grated parmesan cheese (1 ounce)
# Instructions:
01 -
In a large pot, melt 1 1/2 tablespoons of butter over medium heat. Add the carrots, celery, and onion, and cook while stirring for about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds.
02 -
Pour in the chicken broth, then add the cubed potatoes and dried thyme. Season with salt and pepper to your preference. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium, cover with a lid, and let it simmer for 15 minutes. Add the chopped broccoli and continue cooking another 5 minutes, or until all the vegetables are tender.
03 -
In a separate saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour and allow it to cook for about 1 minute, stirring constantly to create a roux. Gradually add the milk while whisking vigorously, ensuring no lumps remain. Continue stirring until the mixture thickens, then pour in the heavy cream and mix well. Remove it from heat.
04 -
Once the vegetables are fully cooked, pour the creamy mixture into the soup pot and stir everything together. Remove from heat and add both the grated cheddar and parmesan cheese. Mix until the cheeses are completely melted and integrated. Serve warm and enjoy.
# Notes:
01 -
This soup is best stored in the fridge for no more than 1-2 days if made in advance.
02 -
To switch things up, you can use Gruyere or even a touch of blue cheese for a unique flavor.
03 -
Cauliflower can replace broccoli if you'd like to try a variation of this recipe.
04 -
This soup doesn't freeze well due to the dairy content.