Name: Cheddar Broccoli Potato Soup
Ingredients: Main Ingredients: 5 ½ tablespoons butter, divided; 1 ⅓ 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 ½ cups peeled and cubed russet potatoes (cut into ½-inch to ¾-inch cubes); 3 cups chopped broccoli florets (from about 2 heads); ¼ teaspoon dried thyme; Salt and freshly ground black pepper to taste; For the Cheesy Base: 6 tablespoons all-purpose flour; 3 cups milk (preferably 1% or 2%); ½ cup heavy cream; 2 cups shredded sharp cheddar cheese (8 oz); ⅓ cup finely shredded parmesan cheese (1 oz)

Description

The Cheddar Broccoli Potato Soup, also known as Cheesy Vegetable Chowder, is a creamy and comforting dish packed with hearty potatoes, fresh broccoli, and tender carrots. With a rich, cheesy broth, this soup is perfect for warming up on a cold day and satisfying even the pickiest eaters. Simple to make and utterly delicious, it’s a great addition to your soup repertoire.

Ingredients

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Main 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 (cut into 1/2-inch to 3/4-inch cubes)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
For the Cheesy Base:
- 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)

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Instructions

Sauté Vegetables:
- In a large pot over medium heat, melt 1 ½ tablespoons of butter.
- Add carrots, celery, and onion; sauté for 3–4 minutes. Add garlic and cook for another 30 seconds.
Cook the Broth:
- Stir in chicken broth, potatoes, and thyme. Season with salt and pepper.
- Bring to a boil over medium-high heat, then reduce heat to medium. Cover and simmer for 15 minutes.
Add Broccoli:
- Stir in broccoli and cook for another 5 minutes or until all vegetables are tender.
Prepare the Cheese Sauce:
- In a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Stir in flour and cook, whisking constantly, for 1 minute.
- Gradually whisk in milk, ensuring no lumps remain. Cook until the mixture begins to thicken, then stir in heavy cream. Remove from heat.
Combine and Finish:
- Add the cheese sauce to the soup and stir well.
- Remove the soup from heat and mix in cheddar and parmesan cheese until melted.
Serve:
- Serve warm and enjoy the creamy, cheesy goodness.

Category: Soup