Cheddar Broccoli Potato Soup

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Introduction:
Elevate your comfort food game with this hearty and creamy Cheddar Broccoli Potato Soup. A symphony of flavors and textures, this soup is a comforting blend of wholesome vegetables, rich cheeses, and velvety broth. Perfect for a cozy night in or to impress guests, this recipe is a delicious twist on the classic potato soup that will leave you wanting more.

Ingredients:

  • 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 (2 large)
  • 3 cups chopped broccoli florets (from about 2 heads)
  • 1/4 tsp dried thyme
  • Salt and freshly ground black pepper
  • 6 Tbsp all-purpose flour
  • 3 cups milk (preferably 1% or 2%)
  • 1/2 cup heavy cream
  • 2 cups shredded sharp cheddar cheese (8 oz)
  • 1/3 cup finely shredded parmesan cheese (1 oz)

Instructions:

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  1. In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery, and onion, and sauté for 3 – 4 minutes. Add garlic and sauté for an additional 30 seconds.
  2. Stir in chicken broth, potatoes, and thyme. Season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with a lid, and cook for 15 minutes. Stir in broccoli and cook for an additional 5 minutes or until veggies are tender.
  3. Meanwhile, melt the remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly for 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
  4. Cook, stirring constantly until the mixture begins to gently boil and thicken. Stir in heavy cream. Remove from heat and once all veggies are tender, pour into the soup and stir.
  5. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Tips:

  • Customize the soup by adding cooked, crumbled bacon or diced ham for an extra flavor boost.
  • For a lighter version, use low-fat cheese and milk alternatives.
  • Garnish with fresh chopped herbs, such as chives or parsley, for a burst of color and freshness.

Conclusion:
Indulge in the ultimate comfort with this Cheddar Broccoli Potato Soup. Creamy, cheesy, and packed with wholesome vegetables, each spoonful is a delight for the taste buds. Whether you’re enjoying a bowl on a chilly evening or serving it at a gathering, this recipe is a surefire way to warm hearts and satisfy cravings.

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Cheddar Broccoli Potato Soup

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This hearty soup combines tender potatoes, fresh broccoli, and sharp cheddar cheese in a rich, creamy broth. It’s a satisfying dish that’s easy to prepare and perfect for any day.

  • Author: ksuur
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups peeled and diced potatoes (about 3 medium potatoes)
  • 4 cups low-sodium chicken or vegetable broth
  • 3 cups broccoli florets, chopped into bite-sized pieces
  • 1 cup shredded carrots
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1/4 cup all-purpose flour
  • 2 cups milk (whole or 2%)
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • Fresh parsley or chives, chopped, for garnish (optional)

Instructions

  • Sauté Aromatics:

    • In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until translucent, about 3-4 minutes.
    • Stir in the minced garlic and cook for an additional 1 minute until fragrant.

  • Cook Potatoes:

    • Add the diced potatoes to the pot along with the broth, dried thyme, salt, and pepper.
    • Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 10 minutes, or until the potatoes are just tender.

  • Add Broccoli and Carrots:

    • Stir in the chopped broccoli florets and shredded carrots.
    • Continue to simmer for another 5-7 minutes, until the vegetables are tender but still vibrant in color.

  • Prepare Cream Mixture:

    • In a separate saucepan, whisk together the flour and milk until smooth.
    • Place over medium heat and cook, stirring constantly, until the mixture thickens, about 3-4 minutes.
    • Stir in the heavy cream and cook for an additional 1-2 minutes until heated through.

  • Combine and Add Cheese:

    • Pour the cream mixture into the pot with the vegetables and stir to combine.
    • Remove the pot from heat and gradually stir in the shredded cheddar cheese until fully melted and the soup is smooth.

  • Adjust Seasoning and Serve:

    • Taste the soup and adjust seasoning with additional salt and pepper if needed.
    • Ladle the soup into bowls and garnish with fresh parsley or chives, if desired.
    • Serve warm with crusty bread or crackers.

Notes

  • For a smoother consistency, use an immersion blender to purée a portion of the soup before adding the cheese.
  • For added depth of flavor, consider adding a pinch of smoked paprika or cayenne pepper.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally.

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