Description
Hearty Cheddar Broccoli Potato Soup – a thick, creamy soup that’s naturally rich without heavy cream.
Ingredients
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2½ cups whole milk
- 2 cups low-sodium chicken broth
- 1½ cups water
- 1¼ teaspoons salt
- ½ teaspoon black pepper
- 2 pounds Yukon potatoes, peeled and cubed (¾-inch pieces)
- 4 cups fresh broccoli florets, cut spoon-sized
- 1¼ cups sharp cheddar cheese, freshly grated
Instructions
- Melt butter in a Dutch oven over medium heat. Add onion and cook 4 minutes until soft. Add garlic and cook 1 minute more.
- Sprinkle flour over onion mixture and stir constantly for 45 seconds until nutty-smelling.
- Slowly whisk in milk until smooth and thickened. Add broth, water, salt, pepper, and potatoes.
- Bring to a gentle simmer and cook 10-12 minutes until potatoes are nearly tender.
- Add broccoli and simmer 3-4 minutes until bright green and tender-crisp.
- Remove from heat and gradually stir in grated cheese until melted and smooth.
- Taste and adjust seasoning. Serve hot.
Notes
- Soup will thicken as it cools. Thin with additional broth or milk when reheating.
- Store refrigerated up to 4 days or freeze up to 3 months.
- For vegetarian version, use vegetable broth instead of chicken broth.
- Prep Time: 17 minutes
- Cook Time: 27 minutes