Cheddar Broccoli Potato Soup

A creamy and hearty Cheddar Broccoli Potato Soup made with fresh vegetables, flavorful broth, and melted cheddar cheese.

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Prep Time 10

Cook Time 40

Total Time 50

Course Soup

Cuisine American

Servings cups

Calories 320 kcal

Equipment

large pot
Medium saucepan

Ingredients

Dairy

5.5 tablespoon butter divided
3 cups milk preferably 1% or 2%
½ cup heavy cream
2 cups shredded sharp cheddar cheese (8 oz)
⅓ cup finely shredded parmesan cheese (1 oz)

Vegetables

1.33 cups chopped carrots (about 3)
1 cup chopped celery (2 stalks)
1 cup chopped yellow onion (1 small)
2 cloves garlic minced
3.5 cups peeled and cubed russet potatoes cut ½-inch to ¾-inch thick (2 large)
3 cups chopped broccoli florets (from about 2 heads)

Broth and seasonings

3 cups low-sodium chicken broth
¼ teaspoon dried thyme
Salt and freshly ground black pepper

Thickening agent

6 tablespoon all-purpose flour

Instructions

Cooking Steps

In a large pot over medium heat, melt 1 ½ tablespoon of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
Meanwhile, melt remaining 4 tablespoon butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
Cook stirring constantly until mixture begins to thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Notes

This broccoli potato cheese soup won't freeze well because of the dairy. If making in advance, store in the fridge for 1-2 days. If you don't have cheddar, try using a good melting cheese such as Gruyere cheese. A little blue cheese would also work really well. You could also use cauliflower instead of broccoli in this soup.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 750mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 1200IUVitamin C: 60mgCalcium: 300mgIron: 1.5mg

Keyword broccoli, Cheddar, Comfort Food, creamy soup, potato soup, Vegetarian

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