Broccoli Potato Soup with Cheddar Bliss
Creamy and cheesy, this Broccoli Potato Soup is a hearty one-pot meal perfect for any night of the week.
Equipment
- - Soup pot
- Saucepan
- - Wooden spoon
- Ladle
- Whisk
Ingredients
- **Soup Base**
- - 1½ tbsp butter
- - 1⅓ cups diced carrots
- - 1 cup chopped celery
- - 1 cup diced onion
- - 2 garlic cloves minced
- - 3 cups low-sodium chicken or vegetable broth
- - 3½ cups russet potatoes cubed
- - 3 cups broccoli florets chopped
- - ¼ tsp dried thyme
- - Salt and pepper to taste
- **Roux**
- - 4 tbsp butter
- - 6 tbsp flour
- **Cream Mixture**
- - 3 cups milk
- - ½ cup heavy cream
- **Cheese**
- - 2 cups shredded sharp cheddar
- - ⅓ cup grated Parmesan
Instructions
- In a large pot, sauté carrots, celery, and onion in butter for 4 minutes. Add garlic and sauté briefly.
- Add broth, potatoes, thyme, salt, and pepper. Simmer 15 minutes.
- Add broccoli and simmer another 5–7 minutes until all vegetables are soft.
- In a separate pan, melt butter. Stir in flour. Cook 1 minute, then slowly whisk in milk. Cook until thick. Stir in cream.
- Pour cream mixture into soup. Remove from heat. Stir in cheese until melted. Adjust seasoning.
- Serve warm with bread or crackers.
Notes
- Freeze leftovers in individual portions.
- For spice, add crushed red pepper or smoked paprika.
- For spice, add crushed red pepper or smoked paprika.