Broccoli Cheddar Soup
User Reviews
5.0
342 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
6 servings
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Course
Main Course, Soup
Broccoli Cheddar Soup
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THE BEST broccoli cheese soup there ever was! So creamy, so cheesy. Perfect for those busy weeknights + picky eaters!
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Ingredients
- ¼ cup unsalted butter
- 1 medium sweet onion diced
- 3 cloves garlic minced
- ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 3 ½ cups chicken stock
- 2 cups diced russet potatoes
- Kosher salt and freshly ground black pepper
- 5 cups finely chopped broccoli florets
- ½ cup heavy cream
- 8 ounces shredded extra-sharp cheddar cheese about 2 cups
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock, scraping any browned bits from the bottom of the pot.
- Stir in potatoes; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes.
- Using a wooden spoon, mash potatoes until slightly thickened, if desired; season with salt and pepper, to taste.
- Stir in broccoli and heavy cream. Cook, covered, until broccoli is tender, about 8-10 minutes. Remove from heat; let cool 2 minutes.
- Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5.0
342 reviews
Excellent
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