Description
A comforting and creamy soup made with cheddar cheese, fresh broccoli, and russet potatoes, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 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 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes (2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 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 2 1/2 tablespoons of butter in a large pot over medium heat.
- Add the chopped carrots, celery, and onion to the pot, sautéing for 3-4 minutes until they soften.
- Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
- Pour in the low-sodium chicken broth, followed by the cubed potatoes, dried thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat, cover the pot, and cook for 15 minutes.
- After 15 minutes, stir in the chopped broccoli and cook for another 5 minutes until the broccoli turns tender.
- In a separate saucepan, melt the remaining 3 tablespoons of butter over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly to prevent burning.
- Gradually add the milk to the flour mixture, whisking until no lumps remain. Continue cooking until thickened.
- Stir in the heavy cream, and then remove the saucepan from heat.
- Add the thickened mixture to the soup in the large pot and stir well to combine.
- Finally, remove from heat and mix in the shredded cheddar and Parmesan cheese until melted and smooth.
- Serve soup warm and enjoy.
Notes
For added creaminess, use whole milk or a combination of milk and cream. Adjust seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg
Keywords: soup, cheddar, broccoli, potato, comfort food, family, easy recipe
