Hearty Broccoli Potato Cheese Soup

Rocco Fuhrman

This hearty and creamy soup features tender broccoli and potatoes in a rich, cheesy broth, perfect for a comforting meal.

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Prep Time 30

Cook Time 35

Total Time 1 5

Servings: 8 servings

Course: Main Dish, Soup

Cuisine: American, Comfort Food

Calories: 400

Main Ingredients

5 1/2 Tbsp butter divided
1 1/3 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 1/2 cups peeled and cubed russet potatoes cut 1/2-inch to 3/4-inch thick (2 large)
3 cups chopped broccoli florets (from about 2 heads)
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk (preferably 1% or 2%)
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese (8 oz)
1/3 cup finely shredded parmesan cheese (1 oz)

Cooking Steps

In a large pot, melt 1 1/2 Tbsp of butter, then sauté carrots, celery, and onion for 3-4 minutes, adding garlic for an additional 30 seconds.
Stir in chicken broth, potatoes, thyme, salt, and pepper; bring to a boil, then reduce heat and simmer for 15 minutes. Add broccoli and cook for 5 more minutes until all vegetables are tender.
Meanwhile, in a medium saucepan, melt the remaining 4 Tbsp butter. Stir in flour for one minute, then slowly whisk in milk vigorously until no lumps remain.
Cook the milk mixture, stirring constantly, until it thickens, then stir in heavy cream. Pour this thickened mixture into the soup, remove from heat, and stir in both cheddar and parmesan cheeses until completely melted. Serve warm.

For a richer flavor, consider using homemade chicken broth. Adjust seasoning to your preference before serving.