This hearty Cheddar Broccoli Potato Soup combines the comforting flavors of creamy cheddar cheese, tender potatoes, and nutritious broccoli. It’s a warming dish perfect for chilly evenings, and it’s substantial enough to serve as a satisfying main course.
Ingredients:
5 1/2 tablespoons butter, divided
1 1/3 cups chopped carrots (about 3 medium)
1 cup chopped celery (about 2 stalks)
1 cup chopped yellow onion (about 1 small)
2 cloves garlic, minced
3 cups low-sodium chicken broth
3 1/2 cups peeled and cubed russet potatoes, cut 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:
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