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Cheesy Broccoli Potato Soup

Creamy Cheesy Broccoli Potato Soup for Cozy Nights

This Cheesy Broccoli Potato Soup is a nourishing comfort food perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter Preferred: Kerrygold unsalted butter for better taste.
  • 1 cup Carrots Chop into small pieces for even cooking.
  • 1 cup Celery Dice to similar size as carrots for uniform cooking.
  • 1 medium Onion Use yellow or white onion for sweetness.
  • 2 cloves Garlic Freshly minced is best for potency; cook briefly.
  • 4 cups Chicken Broth Vegetable broth can replace for a vegetarian version.
For the Creamy Texture
  • 2 medium Potatoes (Yukon Gold or Russet) Avoid waxy potatoes for best results.
  • 2 cups Broccoli Cut into small florets for even cooking.
  • 1 teaspoon Thyme Dried thyme works well.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.
  • 1 pinch Nutmeg Use a pinch for subtlety.
  • 7 tablespoons Flour King Arthur all-purpose flour recommended for silkiness.
  • 3 cups Milk (Whole) Substitute part with low-fat milk for a lighter option.
  • 1 cup Cream Can be reduced or substituted with half-and-half.
For the Cheesy Finish
  • 2 cups Cheddar Cheese (Sharp) Sharp for better depth; mild cheddar can be used for a lighter taste.
  • 1/2 cup Parmesan Cheese Skip if unavailable, or use a similar hard cheese.

Equipment

  • large pot
  • saucepan
  • whisk
  • cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. Begin by peeling and chopping your potatoes into 1/2-inch cubes. Dice the carrots, celery, and onion, and mince the garlic. Cut the broccoli into small florets.
  2. In a large pot over medium heat, melt 2 tablespoons of butter until it shimmers. Add the diced carrots, celery, and onion, sautéing for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds.
  3. Drain excess moisture from the potatoes, then add them along with the chicken broth, dried thyme, salt, and black pepper. Bring to a boil, then reduce to a simmer and cook for about 15 minutes.
  4. Gently stir in the broccoli florets and continue to simmer uncovered for another 5 minutes until vibrant green and tender-crisp.
  5. In a separate saucepan, melt 5 tablespoons of butter over medium heat. Whisk in 7 tablespoons of flour and cook for about 1 minute. Gradually pour in 3 cups of milk while whisking until thickened.
  6. Pour the creamy sauce into the vegetable mixture and stir gently to combine. Remove from heat and add the shredded cheddar and grated parmesan cheese.
  7. Ladle the warm Cheesy Broccoli Potato Soup into bowls and serve immediately, enjoying the comforting goodness.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 800mgPotassium: 750mgFiber: 5gSugar: 5gVitamin A: 1200IUVitamin C: 50mgCalcium: 350mgIron: 2mg

Notes

Add cheese off the heat for a smooth texture and cook the roux just until golden for best flavor.

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