Description
A comforting and creamy Broccoli Cheese and Potato Soup made with tender potatoes, fresh broccoli, sharp cheddar cheese, and a flavorful vegetable base. This easy stovetop recipe features a homemade roux and a blend of aromatic vegetables for a rich, hearty soup perfect for a cozy meal.
Ingredients
Base and Vegetables
- 1/4 cup butter, melted
- 1 cup chopped yellow onion (about 1 small onion)
- 1 cup chopped carrots (about 2 large)
- 3 cloves garlic, minced
- 3 1/2 cups diced potatoes (Russet or Yukon Gold recommended)
- 2 cups broccoli, cut into small pieces
Thickening and Seasoning
- 1/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried thyme
Liquids and Cheese
- 32 ounces chicken stock (or vegetable stock for vegetarian option)
- 2-3 cups shredded sharp cheddar cheese
- 1/2 cup cream, at room temperature
Instructions
- Melt Butter and Sauté Vegetables: In a large pan over medium-low heat, melt the 1/4 cup butter. Add the chopped onion and carrots and cook for 3 to 5 minutes until they begin to soften. Then add the minced garlic and cook for another minute to enhance the aroma.
- Make Roux: Whisk in the 1/4 cup all-purpose flour to the melted butter and vegetables. Cook the mixture for a few minutes, stirring constantly, until it turns a light golden brown. This creates a roux that will thicken the soup.
- Add Stock and Potatoes: Slowly pour in the 32 ounces of chicken or vegetable stock while stirring to avoid lumps. Add the diced potatoes, along with 3/4 teaspoon salt, 1/4 teaspoon white pepper, and 1/4 teaspoon dried thyme. Stir everything together well.
- Cook Potatoes: Cover the pan with a lid and increase heat to medium-high. Let the soup simmer for 10 to 15 minutes, stirring occasionally, until the potatoes are tender.
- Add Broccoli: Add the 2 cups of broccoli pieces to the pot. Continue to simmer for another 5 to 10 minutes until the broccoli is tender but still vibrant green.
- Finish with Cheese and Cream: Remove the pan from heat. Stir in 2 cups of shredded sharp cheddar cheese and the 1/2 cup room temperature cream. Mix gently until the cheese melts and the soup is smooth and creamy. Adjust seasoning to taste.
- Serve: Ladle the soup into bowls and serve warm. Optionally, garnish with extra cheddar cheese or fresh herbs.
Notes
- Use Russet or Yukon Gold potatoes for best texture and flavor.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- If the soup becomes too thick after adding cheese and cream, thin it out with a splash of milk or stock.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make the soup gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
