Ultimate Cheddar Broccoli Potato Soup
A creamy, comforting soup loaded with tender broccoli, potatoes, and carrots in a rich, sharp cheddar cheese broth. The perfect cozy meal!
Ingredients
- 5 ½ Tbsp salted butter divided
- 1 ⅓ cups chopped carrots about 3 medium
- 1 cup chopped celery 2 stalks
- 1 cup chopped yellow onion 1 small
- 2 cloves garlic minced
- 3 cups low sodium chicken broth
- 3 ½ cups peeled and cubed russet potatoes ½ inch cubes (2 large)
- 3 cups chopped broccoli florets from about 2 small heads
- ¼ tsp dried thyme
- Salt and freshly ground black pepper to taste
- 6 Tbsp all purpose flour
- 3 cups milk 1%, 2%, or whole
- ½ cup heavy cream
- 2 cups shredded sharp cheddar cheese from an 8 oz block, shredded yourself
- ⅓ cup finely shredded parmesan cheese 1 oz
Instructions
- Sauté Vegetables: In a large pot or Dutch oven over medium heat, melt 1 ½ Tbsp of butter. Add carrots, celery, and onion. Cook for 4-5 minutes until softened. Add garlic and cook for 30 seconds more.
- Simmer Soup Base: Stir in chicken broth, potatoes, and thyme. Season with salt and pepper. Bring to a boil over medium high heat, then reduce heat to medium, cover, and simmer for 15 minutes.
- Add Broccoli: Stir in the chopped broccoli florets. Cover and cook for 5 more minutes, or until vegetables are tender. Remove pot from heat.
- Make Cheese Sauce: While soup simmers, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, for 1 minute.
- Thicken Sauce: Gradually pour in milk while whisking vigorously to prevent lumps. Cook, stirring constantly, until mixture thickens and coats the back of a spoon (5-7 mins). Remove from heat and stir in heavy cream.
- Combine & Add Cheese: Pour the cheese sauce into the pot with the cooked vegetables. Stir to combine. Remove the pot from the heat. Gradually add shredded cheddar and parmesan cheese, stirring until completely melted and smooth.
- Season & Serve: Taste and adjust seasoning with more salt and pepper if needed. Serve immediately.
Notes
- Storage: Store cooled soup in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to thin if needed.
- Freezing: This soup does not freeze well due to the dairy and potatoes, which can become grainy and separate.
- Cheese Tip: For the creamiest texture, shred cheese from a block. Pre shredded cheese contains anti caking agents that can make the soup grainy.
- Vegetarian Option: Substitute vegetable broth for chicken broth.