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Cheddar Broccoli Potato Soup

A hearty, creamy soup combining sharp cheddar, fresh broccoli, and tender potatoes, perfect for cozy nights and family meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soups
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 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 (cut 1/2-inch to 3/4-inch thick, about 2 large)
  • 3 cups chopped broccoli florets (from about 2 heads)
  • 1/4 tsp dried thyme
  • Salt and freshly ground black pepper
Thickening and Cream
  • 6 tbsp all-purpose flour
  • 3 cups milk (preferably 1% or 2%)
  • 1/2 cup heavy cream
Cheese
  • 2 cups shredded sharp cheddar cheese (8 oz)
  • 1/3 cup finely shredded parmesan cheese (1 oz)

Method
 

Preparation
  1. Melt 3 tablespoons of butter in a pot over medium heat.
  2. Add the chopped carrots, celery, and onion; sauté for 3-4 minutes until softened.
  3. Stir in the minced garlic; sauté for another 30 seconds.
  4. Pour in the chicken broth, potatoes, thyme, salt, and pepper; bring to a boil.
  5. Reduce heat, cover, and cook for 15 minutes.
  6. Add the broccoli; cook for an additional 5 minutes until everything is fork-tender.
Thickening the Soup
  1. In a separate saucepan, melt the remaining butter over medium heat.
  2. Whisk in the flour; cook for 1 minute, stirring constantly.
  3. Slowly add the milk while whisking to ensure no lumps remain. Cook until thickened.
  4. Stir in the heavy cream, then remove from heat.
Combining
  1. Combine this thickened mixture with the soup and mix well.
  2. Remove from heat and stir in the cheddar and parmesan until melted.
  3. Serve warm and enjoy!

Notes

Can add croutons or parsley for a garnish. Store in an airtight container for 3-4 days in the fridge, or freeze portions for up to 3 months.