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Cheddar Broccoli Potato Soup

A warm, comforting soup that combines the earthy flavors of potatoes and broccoli with the richness of Cheddar cheese, perfect for chilly evenings and weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Vegetable base
  • 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
Soup ingredients
  • 3 cups low-sodium chicken broth Can be substituted with vegetable broth for a vegetarian version.
  • 3 1/2 cups peeled and cubed russet potatoes (about 2 large) Cut thick.
  • 3 cups chopped broccoli florets (about 2 heads)
  • 1/4 tsp dried thyme
  • Salt and freshly ground black pepper To taste.
Thickening mixture
  • 6 tbsp all-purpose flour
  • 3 cups milk (preferably 1% or 2%)
  • 1/2 cup heavy cream Consider omitting this if freezing the soup.
Cheeses
  • 2 cups shredded sharp cheddar cheese (8 oz)
  • 1/3 cup finely shredded parmesan cheese (1 oz)

Method
 

Preparation
  1. In a large pot, melt 3 tablespoons of butter over medium heat.
  2. Add the chopped carrots, celery, and onion; sauté for 3-4 minutes until softened.
  3. Stir in the minced garlic and sauté for another 30 seconds until fragrant.
Cooking
  1. Pour in the chicken broth, then add the cubed potatoes, thyme, salt, and pepper.
  2. Bring the mixture to a boil, reduce the heat, cover, and let it simmer for 15 minutes.
  3. Add the chopped broccoli and cook for an additional 5 minutes until tender.
Thickening the soup
  1. In a separate saucepan, melt the remaining butter over medium heat.
  2. Whisk in the flour, cooking for about 1 minute while stirring constantly.
  3. Gradually add the milk, whisking until no lumps remain. Cook until thickened.
  4. Stir in the heavy cream, then remove it from heat.
Finishing touches
  1. Pour this thickened mixture into the soup, stirring well to combine.
  2. Remove from heat and mix in the sharp Cheddar and Parmesan cheeses until fully melted and integrated.
  3. Serve warm and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a splash of milk or cream to restore its creamy consistency. If freezing, consider omitting the heavy cream prior to freezing to maintain texture.