Description
This Creamy Broccoli Potato Cheese Soup is the ultimate comfort food mashup, combining the best parts of a loaded potato soup with a classic broccoli cheddar. It features tender chunks of Russet potatoes and fresh broccoli florets swimming in a rich, savory cheese sauce. With a velvety texture and a double dose of cheese, this hearty soup is perfect for warming up on a chilly evening.
Ingredients
The Vegetable Base
- 1 1/2 tablespoons butter
- 1 1/3 cups chopped carrots (about 3 medium)
- 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 (1/2 to 3/4-inch pieces)
- 3 cups chopped broccoli florets (bite-sized)
- 1/4 teaspoon dried thyme
- Salt and freshly ground black pepper
The Creamy White Sauce
- 4 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups milk (1% or 2%)
- 1/2 cup heavy cream
The Cheesy Finish
- 2 cups shredded sharp Cheddar cheese (8 oz)
- 1/3 cup finely shredded Parmesan cheese (1 oz)
Instructions
Sauté Aromatics
In a large soup pot over medium heat, melt 1 1/2 tablespoons of the butter. Add the chopped carrots, celery, and onion. Sauté for 3–4 minutes until they begin to soften. Add the minced garlic and cook for 30 seconds until fragrant.
Simmer Potatoes
Stir in the chicken broth, cubed potatoes, and dried thyme. Season with salt and pepper. Bring to a boil, then reduce heat to medium. Cover and simmer for 15 minutes.
Add Broccoli
Stir in the broccoli florets. Cook for 5 minutes longer, or until all vegetables are tender.
Make the White Sauce
While the soup simmers, melt the remaining 4 tablespoons of butter in a separate medium saucepan over medium heat. Whisk in the flour and cook for 1 minute to remove the raw taste. Technique: While whisking vigorously, slowly pour in the milk. Continue whisking and cooking until the mixture thickens and bubbles. Stir in the heavy cream. Remove from heat.
Combine
Once the vegetables in the main pot are tender, pour the thickened white sauce mixture into the soup pot. Stir well to combine.
Melt Cheese
Remove the soup pot from the heat. Stir in the shredded Cheddar and Parmesan cheeses until melted and smooth. Serve warm.
Notes
Grate Your Own: Pre-shredded cheese contains anti-caking agents that prevent smooth melting, often leading to a gritty texture. For a velvety soup, grate your own block of Cheddar.
Potato Prep: Cut the potatoes into uniform cubes (approx. 1/2-inch). If they are too large, they won’t cook through in the simmering time; too small, and they may disintegrate.
Roux Technique: When making the white sauce, add the milk slowly while whisking fast. This prevents lumps from forming and ensures a smooth consistency.
Heat Control: Do not let the soup boil after adding the cheese. High heat can cause the cheese to separate and become oily.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup / Dinner
- Method: Stovetop / Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl (approx. 1.5 cups)
- Calories: 480
- Sugar: 10g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 85mg
Keywords: broccoli potato soup, cheesy vegetable soup, loaded potato soup, broccoli cheddar recipe, comfort food soups, creamy winter soups, vegetarian dinner ideas