Cheddar Broccoli Potato Soup

Yummy soup. I really liked this recipe. -Annette

https://www.cookingclassy.com/cheesy-vegetable-chowder-aka-broccoli-cheese-potato-soup/

This Cheddar Broccoli Potato Soup is creamy, comforting and utterly delicious. It's sure to please even the fussiest of eaters. Grab a bowl a get cozy!

Servings: 6 people

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes

Ingredients

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

In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).

Cook stirring constantly until mixture
begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Recipe Notes

This broccoli potato cheese soup won't freeze well because of the dairy. If making in advance, store in the fridge for 1-2 days.
If you don't have cheddar, try using a good melting cheese such as Gruyere cheese. A little blue cheese would also work really well.
You could also use cauliflower instead of broccoli in this vegetarian potato soup recipe.
Recipe source: Cooking Classy

Nutrition Facts

Cheddar Broccoli Potato Soup

Amount Per Serving

Calories 551Calories from Fat 315

% Daily Value*

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%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer