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–+ servings
Cheddar Broccoli Potato Soup

Creamy Cheddar Broccoli Potato Soup for Cozy Nights In

A warm and comforting Cheddar Broccoli Potato Soup that unites flavors for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter Or olive oil for a lighter version.
  • 3 medium Chopped Carrots Chopped.
  • 2 stalks Chopped Celery Chopped.
  • 1 small Chopped Yellow Onion Chopped.
  • 2 cloves Garlic Minced.
  • 4 cups Low-Sodium Chicken Broth Or vegetable broth for vegetarian version.
  • 2 large Peeled and Cubed Russet Potatoes Cubed ½ to ¾ inch.
  • 2 heads Chopped Broccoli Florets Chopped.
For Flavoring
  • 1 teaspoon Dried Thyme To taste.
  • 1 teaspoon Salt
  • 1 teaspoon Freshly Ground Black Pepper
For Thickening and Creaminess
  • 6 tablespoons All-Purpose Flour
  • 1 cup Milk Preferably 1% or 2% for best consistency.
  • 1 cup Heavy Cream Can use more milk as a lighter alternative.
For the Cheesy Goodness
  • 8 ounces Shredded Sharp Cheddar Cheese Substitute with other cheeses if desired.
  • 1 ounce Finely Shredded Parmesan Cheese

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, melt butter over medium heat. Add chopped carrots, chopped celery, and chopped onion. Sauté for 5 to 7 minutes until tender and translucent.
  2. Stir in minced garlic and cook for an additional minute until fragrant.
  3. Pour in chicken broth and add cubed russet potatoes. Bring to a boil, then simmer for 10 to 15 minutes until potatoes are fork-tender.
  4. Add chopped broccoli and dried thyme. Season with salt and pepper, then cook for another 5 to 7 minutes until vibrant and tender.
  5. Whisk together flour with milk in a separate bowl, then gradually stir into the pot, stirring constantly until thickened.
  6. After desired thickness, remove from heat. Stir in heavy cream and cheeses until melted and creamy.
  7. Ladle the soup into bowls and garnish with additional cheese or herbs, serving with crusty bread.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 12gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 5000IUVitamin C: 70mgCalcium: 350mgIron: 3mg

Notes

For creamier texture, use an immersion blender after adding cheese. Fresh ingredients yield the best results.

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