Cheesy Cheddar Broccoli Potato Soup
A rich, creamy one-pot broccoli potato soup with sharp cheddar, hearty veggies, and smooth texture — perfect for any night of the week.
Equipment
- - Large pot
- Saucepan
- Whisk
- Ladle
Ingredients
- **Soup Base**
- - 1 ½ tbsp unsalted butter
- - 1 ⅓ cups carrots diced
- - 1 cup celery chopped
- - 1 small yellow onion diced
- - 2 cloves garlic minced
- - 3 cups low-sodium chicken or vegetable broth
- - 3 ½ cups russet potatoes peeled and cubed
- - 3 cups broccoli florets chopped
- - ¼ tsp dried thyme
- - Salt & pepper to taste
- **Roux Mixture**
- - 4 tbsp butter
- - 6 tbsp all-purpose flour
- - 3 cups milk
- - ½ cup heavy cream
- **Cheese**
- - 2 cups sharp cheddar shredded
- - ⅓ cup Parmesan cheese shredded
Instructions
- Sauté butter, carrots, celery, onion. Add garlic.
- Add broth, potatoes, thyme, salt & pepper. Simmer 15 min.
- Add broccoli and cook 5–7 minutes more.
- In another pan, make roux with butter and flour. Whisk in milk and cream until thickened.
- Add roux to soup. Remove from heat. Stir in cheddar and Parmesan until melted.
- Serve hot with bread or salad.
Notes
- Add cheese off heat to avoid curdling
- Freeze in portions for easy lunches
- Use fresh or frozen broccoli
- Freeze in portions for easy lunches
- Use fresh or frozen broccoli