Description
This creamy Broccoli Cheese and Potato Soup is a comforting and hearty dish perfect for chilly days. It combines tender potatoes, fresh broccoli, and sharp cheddar cheese into a rich and velvety soup, thickened with a classic roux and lightly blended for the perfect texture. Ready in just 30 minutes, this soup serves six and is ideal for a satisfying lunch or dinner.
Ingredients
Vegetables
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced small
- 4 cups broccoli florets, chopped into small pieces (about 2 heads)
Dairy
- 1 tbsp butter
- 1 cup fat free milk
- 1-1/2 cups reduced fat shredded sharp cheddar cheese
- 2 slices 2% cheddar or American cheese
- 1 tbsp Parmesan cheese
Dry Ingredients
- 2 tbsp flour (all purpose, whole wheat or gluten-free)
- 1/4 tsp kosher salt
- Freshly ground black pepper, to taste
Liquids
- 2 1/2 cups less sodium chicken broth or vegetable broth
Instructions
- Chop Vegetables: Finely chop the onion, carrot, celery, and garlic using a chopper or mini food processor to create a uniform base for the soup.
- Sauté Aromatics: In a large soup pot, melt the butter over low heat. Add the chopped vegetables and sauté gently until they are soft and fragrant, about 5 minutes, stirring occasionally to prevent burning.
- Add Flour and Seasoning: Sprinkle the flour, kosher salt, and freshly ground black pepper into the pot. Stir thoroughly to create a smooth roux that will help thicken the soup.
- Cook Potatoes: Pour in the chicken or vegetable broth and the fat-free milk. Add the diced potatoes and increase the heat to high until the mixture comes to a boil. Then cover the pot, reduce the heat to low, and simmer for 10 to 15 minutes until the potatoes are tender.
- Add Broccoli and Parmesan: Stir in the chopped broccoli florets and Parmesan cheese. Adjust the salt and pepper to taste. Cook uncovered for about 5 minutes, or until the broccoli is tender but still vibrant.
- Incorporate Cheeses: Add the shredded sharp cheddar and sliced cheddar or American cheese. Stir well to melt the cheeses fully into the soup, then remove the pot from heat.
- Blend Soup: Using an immersion blender, pulse the soup for a brief 1 to 2 seconds to slightly thicken it while keeping a chunky texture. Alternatively, remove 1 to 2 cups of the potato and broccoli, blend or process separately, then return it to the pot to thicken the soup.
Notes
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
- For a gluten-free version, use gluten-free flour or a cornstarch slurry as a thickener.
- Adjust the cheddar cheese amount for a stronger or milder cheese flavor as desired.
- To reduce sodium, use low-sodium broth and limit added salt.
- This soup can be refrigerated for up to 3 days and freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
