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Cheddar Broccoli Potato Soup

Cheddar Broccoli Potato Soup

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If you’re craving a comforting bowl of Cheddar Broccoli Potato Soup, this recipe is the one for you! With its creamy texture and rich flavors, it’s perfect for chilly evenings or busy weeknights when you want something hearty. This soup combines the goodness of fresh vegetables, hearty potatoes, and sharp cheddar cheese. Not only is it delicious, but it’s also an easy way to sneak in those nutritious greens that everyone loves. Plus, it’s family-friendly and can be made ahead for quick meals throughout the week. Dive into a warm bowl of this comforting soup and enjoy every satisfying spoonful!

Ingredients

Scale
  • 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

  1. Melt butter in a large pot over medium heat.
  2. Sauté chopped carrots, celery, and onion until softened (3–4 minutes).
  3. Add minced garlic and sauté for another 30 seconds.
  4. Pour in chicken broth and cubed potatoes; season with thyme, salt, and pepper. Bring to a boil, then simmer covered for 15 minutes.
  5. Stir in broccoli florets and cook for an additional 5 minutes until tender.
  6. In a separate saucepan, melt remaining butter and whisk in flour; cook for 1 minute.
  7. Gradually add milk while whisking until smooth; stir in heavy cream.
  8. Combine the creamy mixture with the vegetable soup pot; mix well.
  9. Stir in shredded cheeses until melted; serve warm.

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