Broccoli Potato Cheese Soup
Servings: 12 Servings
Ingredients
- 6 tablespoons unsalted butter
- 1 ½ cups carrots peeled and chopped (about 3 to 4 medium carrots)
- 1 cup white onion finely diced (about 1 small onion)
- ½ cup celery finely diced (about 2 to 3 medium ribs)
- 1 large garlic clove finely minced
- 6 to 7 cups low-sodium chicken broth plus more if you'd like to thin out the soup
- 4 cups russet potatoes peeled and cut into ½-inch cubes (2 pounds)
- ½ teaspoon dried thyme
- 3 cups fresh broccoli florets
- ⅓ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt to taste
- black pepper to taste
- Crumbled bacon optional for topping
Instructions
- Heat a large soup pot or Dutch oven over medium heat. Add 2 tablespoons of butter, carrots, onions, celery, and garlic. Cook for 4 to 5 minutes or until the vegetables begin to soften.1 ½ cups carrots, 1 cup white onion, ½ cup celery, 1 large garlic clove, 2 tablespoons unsalted butter
- Add the chicken broth, potatoes, and thyme (if using). Bring the ingredients to a boil then reduce to a simmer.6 to 7 cups low-sodium chicken broth, 4 cups russet potatoes, ½ teaspoon dried thyme
- Cover and simmer for 15 to 20 minutes. You want to be able to pierce the potatoes with a fork, but they should still be firm.
- Add the broccoli florets, and cook for 5 to 6 minutes or until the potatoes are tender but not overly soft.3 cups fresh broccoli florets
- Meanwhile, make a roux by melting the remaining 4 tablespoons of butter in a medium saucepan. Whisk in the flour and cook for 2 to 3 minutes to remove the raw flour flavor. Continue whisking and slowly pour in the milk until the mixture is smooth and no lumps remain.⅓ cup all-purpose flour, 2 cups whole milk, 4 tablespoons unsalted butter
- Pour the milk mixture into the soup, and stir constantly until the soup thickens. Add the heavy cream and stir to combine.1 cup heavy cream
- Add the shredded cheese a little bit at a time, stirring between each addition. Once all the cheese melts, remove from heat. Taste, and add salt and pepper to your liking.black pepper, 2 cups shredded cheddar cheese, Salt
- Enjoy warm with crumbled bacon on top! See post for tips and storage options.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of soup. Actual calories will vary.
Nutrition Facts
Broccoli Potato Cheese Soup
Serving Size
1 cup
Amount per Serving
Calories
301
% Daily Value*
Fat
21
g
32
%
Saturated Fat
13
g
65
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
61
mg
20
%
Sodium
188
mg
8
%
Potassium
514
mg
15
%
Carbohydrates
20
g
7
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
10
g
20
%
Vitamin A
3557
IU
71
%
Vitamin C
25
mg
30
%
Calcium
229
mg
23
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
