Creamy Cheddar and Vegetable Delight

Indulge in this delightful Cheddar Broccoli Potato Soup, a creamy concoction that’s bursting with flavor and packed with nutritious vegetables. This comforting soup combines tender potatoes and vibrant broccoli with rich cheddar cheese, creating a hearty meal perfect for any chilly day. Enjoy it with crusty bread for a complete dining experience!

Ingredients

• 5 1/2 tablespoons 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 (1/2-inch to 3/4-inch thick, about 2 large)
• 3 cups chopped broccoli florets (from about 2 heads)
• 1/4 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 6 tablespoons 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

1. Sauté the Vegetables
   • In a large pot over medium heat, melt 1 1/2 tablespoons of the butter. Add the chopped carrots, celery, and onion, and sauté for 3–4 minutes. Add the minced garlic and sauté for an additional 30 seconds.
2. Cook the Potatoes and Broccoli
   • Stir in the chicken broth, cubed potatoes, and thyme. Season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce the heat to medium, cover, and cook for 15 minutes. Stir in the broccoli and cook for 5 minutes longer, or until the vegetables are tender.
3. Prepare the Cheese Sauce
   • Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and cook, whisking constantly for 1 minute. While whisking vigorously, slowly pour in the milk and whisk until no lumps remain.
4. Thicken the Sauce
   • Cook the mixture, stirring constantly, until it begins to gently boil and thicken. Stir in the heavy cream, then remove from heat.
5. Combine and Finish
   • Once all the vegetables are tender, pour the cheese sauce into the soup and stir. Remove from heat and stir in the shredded cheddar and parmesan cheese until melted.
6. Serve
   • Serve the soup warm, garnished as desired, and enjoy the creamy, cheesy goodness!

Prep Time: 15 minutes
Total Time: 40 minutes
Servings: 6-8

Creamy Cheddar and Vegetable Delight

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Ingredients

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• 5 1/2 tablespoons 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 (1/2-inch to 3/4-inch thick, about 2 large)
• 3 cups chopped broccoli florets (from about 2 heads)
• 1/4 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 6 tablespoons 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

 

1. Sauté the Vegetables
   • In a large pot over medium heat, melt 1 1/2 tablespoons of the butter. Add the chopped carrots, celery, and onion, and sauté for 3–4 minutes. Add the minced garlic and sauté for an additional 30 seconds.
2. Cook the Potatoes and Broccoli
   • Stir in the chicken broth, cubed potatoes, and thyme. Season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce the heat to medium, cover, and cook for 15 minutes. Stir in the broccoli and cook for 5 minutes longer, or until the vegetables are tender.
3. Prepare the Cheese Sauce
   • Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and cook, whisking constantly for 1 minute. While whisking vigorously, slowly pour in the milk and whisk until no lumps remain.
4. Thicken the Sauce
   • Cook the mixture, stirring constantly, until it begins to gently boil and thicken. Stir in the heavy cream, then remove from heat.
5. Combine and Finish
   • Once all the vegetables are tender, pour the cheese sauce into the soup and stir. Remove from heat and stir in the shredded cheddar and parmesan cheese until melted.
6. Serve
   • Serve the soup warm, garnished as desired, and enjoy the creamy, cheesy goodness!

Prep Time: 15 minutes
Total Time: 40 minutes
Servings: 6-8

• Author: Olivia Chen

FAQ

1. Can I use other types of cheese?
   Yes, you can substitute other cheeses like gouda or Monterey Jack for a different flavor profile.
2. Is there a vegetarian version of this soup?
   Absolutely! You can replace the chicken broth with vegetable broth and omit the parmesan cheese or use a vegetarian alternative.
3. How can I store leftovers?
   Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove before serving.

Conclusion
This Cheddar Broccoli Potato Soup is not just a meal; it’s a comforting hug in a bowl! Perfect for family dinners or cozy nights in, this soup is sure to please even the pickiest eaters. Enjoy every creamy, cheesy spoonful!

Hashtags: #CheddarBroccoliSoup #CreamySoup #ComfortFood #HealthyRecipes #VegetableSoup #CheesyGoodness