Cheddar Broccoli Potato Soup
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
35 mins
-
Total Time
55 mins
-
Servings
6 people
-
Course
Main Course
-
Cuisine
American
Cheddar Broccoli Potato Soup
Description
This soup begins with sautéing carrots, celery, onion, and garlic in butter to build flavor. Chicken broth and cubed russet potatoes are then added along with thyme, salt, and pepper. After simmering until tender, broccoli florets are incorporated and cooked until soft. Separately, a roux is made from butter and flour, into which milk is whisked to form a thickened cream base, then blended with heavy cream.
The hot vegetable broth mixture is combined with the creamy sauce before sharp cheddar and finely shredded Parmesan cheese are stirred in until melted. This creates a smooth, cheesy texture with varied bites of softened vegetables. The soup’s flavors balance the sweetness of the vegetables with the savoriness of the cheese.
This soup is best served warm as a comforting main or side dish. It contains dairy and won’t freeze well, so refrigerate leftovers and consume within 1 to 2 days. For variation, Gruyere or blue cheese can replace cheddar, or cauliflower can substitute broccoli.
Ingredients
- 5 1/2 Tbsp butter , divided
- 1 1/3 cups carrot about 3, chopped
- 1 cup celery 2 stalks, chopped
- 1 cup chopped yellow onion (1 small)
- 2 cloves garlic , minced
- 3 cups chicken broth low-sodium
- 3 1/2 cups russet potato cut 1/2-inch to 3/4-inch thick (2 large, peeled and cubed
- 3 cups broccoli from about 2 heads, chopped florets
- 1/4 tsp thyme dried
- salt freshly ground
- black pepper freshly ground
- 6 Tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
- 2 cups cheddar cheese 8 oz, shredded sharp
- 1/3 cup Parmesan Cheese 1 oz, finely shredded
Instructions
- In a large pot over medium heat, melt 1 1/2 Tbsp 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 Tbsp 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 soup does not freeze well due to its dairy content; refrigerate leftovers and consume within 1 to 2 days.
- If cheddar is unavailable, Gruyere or blue cheese are good substitutes for melting and flavor.
- Cauliflower can be used instead of broccoli for a different vegetable variation.
User Reviews
Overall Rating
5
You'll Also Love
