Description

Indulge in a bowl of Cheddar Broccoli Potato Soup that combines creamy textures with hearty ingredients, perfect for warming your soul on chilly days. This delightful soup features fresh broccoli and tender potatoes enveloped in a rich, cheesy broth, making it a family favorite that pleases even the pickiest eaters. Simple to prepare and packed with flavor, this comforting dish is ideal for cozy family dinners or as a satisfying appetizer. Serve alongside crusty bread or top with fresh herbs for an elevated dining experience. Enjoy the nourishing goodness of this creamy delight!

Ingredients

Scale

5 1/2 Tbsp butter
1 1/3 cups chopped carrots
1 cup chopped celery
1 cup chopped yellow onion
2 cloves garlic
3 cups low-sodium chicken broth
3 1/2 cups peeled and cubed russet potatoes
3 cups chopped broccoli florets
6 Tbsp all-purpose flour
3 cups milk (1% or 2%)
2 cups shredded sharp cheddar cheese

Instructions

In a large pot over medium heat, melt 1 1/2 Tbsp of butter. Sauté chopped carrots, celery, and onion for about 3-4 minutes until softened. Add minced garlic and sauté for another 30 seconds.
Stir in chicken broth, cubed potatoes, and dried thyme; season with salt and pepper to taste. Bring to a boil, then reduce heat to medium, cover, and cook for about 15 minutes. Add chopped broccoli florets and cook for an additional 5 minutes until all vegetables are tender.
Meanwhile, in a medium saucepan over medium heat, melt remaining butter. Whisk in flour and cook for about one minute. Gradually add milk while whisking until smooth.
Continue cooking the creamy mixture until it thickens slightly; stir in heavy cream. Once the vegetables are tender, remove from heat and combine with the creamy mixture. Add shredded cheddar cheese until fully melted.

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 5g
Sodium: 690mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 4g
Protein: 10g
Cholesterol: 55mg

Keywords: For added flavor, experiment with different cheeses like gouda or mozzarella. To make the soup vegetarian-friendly, substitute chicken broth with vegetable broth. For a thicker consistency, let the soup simmer longer or add more flour to your roux.