Cheddar Broccoli Potato Soup

by Sheryl

Prep time: 20 mins | Cook time: 35 mins | Ready in 55 mins | Servings: 6 people

This is a scrumptious soup, super creamy, and very comforting. Perfect for the entire family. A bowl would not be enough, you’ll ladle for more!

Ingredients

1 c. chopped yellow onion (1 small)
2 cloves garlic, minced
5 1/2 tablespoons butter, divided
1 c. chopped celery (2 stalks)
1 1/3 c. chopped carrots (around 3 cups)
3 1/2 c. peeled and cubed russet potatoes cut 1/2 to 3/4-inch thick (2 large)
1/4 teaspoon dried thyme
3 c. milk (preferably 1% or 2%)
3 c. low-sodium chicken broth
6 tablespoons all-purpose flour
1/2 c. heavy cream
3 c. chopped broccoli florets (from about 2 heads)
1/3 c. finely shredded Parmesan cheese (1 ounce)
2 c. shredded sharp cheddar cheese (8 ounces)
Salt and freshly ground black pepper

How to make Cheddar Broccoli Potato Soup

Step 1: Melt 1 1/2 tbsp of the butter in a large pot over medium heat. Once the butter has melted, add the carrots, celery, and onion to the pot. Cook for about 3 to 4 minutes, stirring often. Then, add the garlic and continue to cook for additional 30 seconds.

Step 2: To the pot, add the chicken broth, potatoes, and thyme. Stir well and season with salt and pepper. Bring everything to a boil over medium-high heat. Once boiling, adjust the heat to medium. Put the lid on and continue to cook for another 15 minutes. Then, toss in the broccoli and cook for 5 minutes more or until the veggies have softened.

Step 3: In the meantime, melt the rest of the 4 tbsp butter in a medium saucepan over medium heat. Once the butter has melted, stir in the flour and cook for about a minute, stirring constantly. Gradually pour in the milk while stirring vigorously until the lumps are gone.

Step 4: Continue to cook while stirring until the mixture starts to thicken. Then, stir in the heavy cream. Once the veggies are tender, take off the heat and pour into the soup. Stir well.

Step 5: When done, remove from the heat and whisk in the cheddar and Parmesan cheese until melted. Serve the Cheddar Broccoli Potato Soup warm. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 551, Calories from Fat 315, Fat 35g54%, Saturated Fat 21g131%, Cholesterol 107mg36%, Sodium 568mg25%, Potassium 1008mg29%, Carbohydrates 38g13%, Fiber 4g17%, Sugar 10g11%, Protein 22g44%, Vitamin A 6270IU125%, Vitamin C 50.3mg61%, Calcium 557mg56%, Iron 2.2mg12%

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