Broccoli Cheddar Soup with Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
282 kcal
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Course
Main Course
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Cuisine
American
Broccoli Cheddar Soup with Potatoes
Description
This soup begins by gently sautéing butter with onions, carrots, celery, and garlic to build a flavor base. Chicken broth and peeled potatoes are then added and cooked until the potatoes soften, creating a thickening foundation. A flour and water slurry is incorporated to slightly thicken the broth further before adding milk and chopped broccoli, cooking until the broccoli is just tender. Finally, shredded cheddar cheese is stirred in and melted throughout, resulting in a velvety, cheesy texture enriched by the potatoes.
The flavor balances the sharpness of cheddar with sweet aromatics and the earthiness of broccoli. The texture is creamy and smooth with small vegetable pieces for bite. This soup suits a nourishing lunch or dinner and can be served with crusty bread.
The recipe can be adapted for dietary preferences by substituting broth types or dairy alternatives and can be made in an Instant Pot or slow cooker following the given method adjustments for convenience and speed while maintaining texture and flavor.
Ingredients
- 2 Tablespoons butter
- 1/2 cup onion chopped
- 1 cup carrot finely chopped
- 1 celery finely chopped, stick
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 potato peeled and chopped, large
- 1 Tablespoon flour
- 1/2 cup water
- 2/3 cup milk
- 2 cups broccoli chopped
- 2 cheddar cheese heaping cups shredded
Instructions
- Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender about 4-5 minutes. Add garlic and cook 1 more minute until fragrant.
- Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender, about 10 minutes. Mix flour with water, add, and simmer until soup is slightly thickened.
- Add milk and broccoli and cook until broccoli is just tender and soup is heated through, about 5 minutes. Stir in cheese, allow to melt, and serve. Enjoy!
Notes
- Substitute all-purpose flour with gluten-free alternatives like rice, chickpea, or oat flour to make the soup gluten-free.
- Use vegetable broth instead of chicken broth to make the recipe vegetarian; swap milk and cheese for plant-based alternatives to make it vegan.
- For Instant Pot preparation, sauté aromatics, add ingredients, pressure cook for 10 minutes, add slurry and dairy, then stir until thickened and cheese melted.
- Slow cooker method involves cooking most ingredients then adding thickener and dairy near the end to achieve desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 891mg | 37% |
| Potassium | 692mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4320IU | 86% |
| Vitamin C | 48.9mg | 54% |
| Calcium | 362mg | 36% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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