Homemade soup is one of my favorite things to make and to eat. Broccoli Cheese soup is one of my favorites and when you add potatoes, I become a bigger fan! My kids claim they won’t eat broccoli, but they devour this soup and ask me to make it for them often – especially in the fall when the weather begins to turn chilly.
This is a hearty and satisfying soup and I love it with crusty sourdough rolls. Dunking the rolls in the soup is fantastic! It is great to pack in lunches for a mid-day warm up on a chilly day.
My daughter’s two favorite soups are potato soup and broccoli cheddar soup. When I made this for her the first time, she was ecstatic and requests it all the time now. If only I had thought of combining the two soups years ago. It is so easy and I usually have all the ingredients so it is perfect in several ways!
Ingredients
5 ½ Tbsp. butter, divided
1 ½ 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 ½ inch to ¾ inch thick (2 large)
3 cups chopped broccoli florets (from about 2 heads)
¼ tsp. dried thyme
Salt and freshly ground black pepper
6 Tbsp. all-purpose flour
3 cups milk (preferably 2%)
½ cup heavy cream
2 cups shredded sharp cheddar cheese (8 oz.)
⅓ cup finely shredded parmesan cheese (1 oz.)
Directions
In a large pot over medium heat, melt 1 ½ Tbsp. of the butter. Add carrots, celery, and onion and sauté 3 – 4 minutes. Add garlic and sauté 30 seconds longer.
Stir in chicken broth, potatoes, and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and simmer 15 minutes.
Stir in broccoli and cook 5 minutes longer or until veggies are tender.
In a medium saucepan over medium heat, melt remaining 4 Tbsp. butter.
Stir in flour and cook, whisking constantly for 1 minute.
While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
Cook stirring constantly until mixture begins to thicken.
Stir in heavy cream and remove from heat.
Once all veggies in the large pot are tender, pour milk mixture into the soup and stir.
Remove from heat and stir in cheddar and parmesan cheese until melted.
Serve warm.
Broccoli Cheese and Potato Soup
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
5 5 ½ Tbsp. butter, divided
1 1 ½ cups chopped carrots (about 3)
1 cup 1 chopped celery (2 stalks)
1 cup 1 chopped yellow onion (1 small)
2 cloves 2 garlic, minced
3 cups 3 low-sodium chicken broth
3 3 ½ cups peeled and cubed russet potatoes – cut ½ inch to ¾ inch thick (2 large)
3 cups 3 chopped broccoli florets (from about 2 heads)
¼ tsp. dried thyme
Salt and freshly ground black pepper
6 Tbsp. 6 all-purpose flour
3 cups 3 milk (preferably 2%)
½ cup heavy cream
2 cups 2 shredded sharp cheddar cheese (8 oz.)
⅓ cup finely shredded parmesan cheese (1 oz.)
Directions
- In a large pot over medium heat, melt 1 ½ Tbsp. of the butter. Add carrots, celery, and onion and sauté 3 – 4 minutes. Add garlic and sauté 30 seconds longer.
- Stir in chicken broth, potatoes, and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and simmer 15 minutes.
- Stir in broccoli and cook 5 minutes longer or until veggies are tender.
- In a medium saucepan over medium heat, melt remaining 4 Tbsp. butter.
- Stir in flour and cook, whisking constantly for 1 minute.
- While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
- Cook stirring constantly until mixture begins to thicken.
- Stir in heavy cream and remove from heat.
- Once all veggies in the large pot are tender, pour milk mixture into the soup and stir.
- Remove from heat and stir in cheddar and parmesan cheese until melted.
- Serve warm.
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