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–+ servings
Cheddar Broccoli Potato Soup

Cheddar Broccoli Potato Soup

Creamy and delicious Cheddar Broccoli Potato Soup packed with veggies.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 cups
Calories 400 kcal

Equipment

  • large pot
  • medium saucepan

Ingredients
  

  • 5.5 tablespoon butter divided
  • 1.33 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
  • 3.5 cups peeled and cubed russet potatoes cut ½-inch to ¾-inch thick (2 large)
  • 3 cups chopped broccoli florets (from about 2 heads)
  • 0.25 teaspoon dried thyme
  • Salt and freshly ground black pepper
  • 6 tablespoon all-purpose flour
  • 3 cups milk (preferably 1% or 2%)
  • 0.5 cup heavy cream
  • 2 cups shredded sharp cheddar cheese (8 oz)
  • 0.33 cup finely shredded parmesan cheese (1 oz)

Instructions
 

  • In a large pot over medium heat, melt 1 ½ tablespoon of the butter. Add carrots, celery and onion and sauté 3 - 4 minutes. Add garlic and sauté 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 tablespoon 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 broccoli potato cheese soup won't freeze well because of the dairy. If making in advance, store in the fridge for 1-2 days. If you don't have cheddar, try using a good melting cheese such as Gruyere cheese. A little blue cheese would also work really well. You could also use cauliflower instead of broccoli in this soup.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 10gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 25mgCalcium: 300mgIron: 2mg
Keyword broccoli soup, Cheddar Broccoli Potato Soup, cheese soup, creamy soup, Potato Soup, vegetable soup
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