Description
A comforting and creamy broccoli potato soup made with fresh vegetables, rich chicken broth, and sharp cheddar cheese. This hearty soup combines shredded carrots, celery, onion, garlic, potatoes, and broccoli, slowly cooked and blended with cream and cheese for a velvety texture. Perfect for warming up on a chilly day.
Ingredients
Scale
Vegetables
- 1 cup shredded carrots
- 2 stalks celery, chopped
- 1 small onion, chopped
- 4 cloves garlic, minced
- 4 cups potatoes, peeled and cubed
- 4 cups broccoli florets, chopped
Seasonings
- 1 1/2 teaspoons black pepper
- 2 1/2 teaspoons salt
Liquids and Dairy
- 4 cups chicken broth
- 2 cups heavy cream
Other
- 1/4 cup flour
- 2 cups shredded sharp cheddar cheese
Instructions
- Sauté the aromatics: In a large pot over medium heat, add a bit of oil or butter, then sauté the chopped onion, minced garlic, shredded carrots, and chopped celery until the vegetables are softened and fragrant, about 5-7 minutes.
- Add potatoes and broccoli: Add the peeled and cubed potatoes along with chopped broccoli florets to the pot. Stir everything together to combine.
- Season and add broth: Sprinkle in the black pepper and salt, then pour in the chicken broth. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for about 40-45 minutes, or until the vegetables are tender and cooked through.
- Make the roux: In a separate small pan, melt a couple tablespoons of butter over medium heat, then whisk in the flour and cook for 2-3 minutes to make a roux, which will help thicken the soup.
- Combine cream and roux: Gradually whisk in the heavy cream into the roux mixture to create a creamy base, making sure there are no lumps.
- Add cream mixture to soup: Pour the cream and roux mixture into the soup pot and stir well to combine. Continue to simmer the soup gently for another 10-15 minutes, allowing it to thicken.
- Blend the soup (optional): For a smoother texture, use an immersion blender to puree the soup partially or fully, depending on your preference. Alternatively, leave it chunky for more bite.
- Add cheddar cheese: Stir in the shredded sharp cheddar cheese until melted and incorporated into the soup. Taste and adjust seasoning if needed.
- Serve: Ladle the hot soup into bowls and garnish with extra cheese or fresh herbs if desired. Serve warm and enjoy!
Notes
- You can substitute vegetable broth for a vegetarian option.
- For a thicker soup, add more flour when making the roux or reduce the amount of broth you use.
- If you prefer a lower-fat version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
- Be cautious with salt, as the cheddar cheese adds some saltiness.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
