Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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