Description
Follow this recipe to make a rich and satisfying soup featuring cheddar cheese, broccoli, and potatoes on the stovetop. This method creates a thick, creamy texture.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups chicken or vegetable broth
- 3 medium Russet potatoes, peeled and diced into 1/2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups fresh broccoli florets
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly shredded
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
- Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
- Pour in the broth, diced potatoes, salt, pepper, and nutmeg. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Stir in the broccoli florets. Cook for 5 minutes, or until the broccoli is tender-crisp.
- Reduce the heat to low. Slowly whisk in the milk and heavy cream. Heat through, but do not let the soup boil after adding dairy.
- Remove the pot from the heat. Gradually add the shredded cheddar cheese, stirring constantly until the cheese is fully melted and the soup is smooth.
- Serve the soup hot.
Notes
- Shred your own cheese; pre-shredded cheese contains anti-caking agents that can make the soup grainy.
- For a slow cooker version, combine all ingredients except the milk, cream, and cheese in the cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the dairy and cheese at the end, heating until melted.
- Use Russet or Yukon Gold potatoes for the best texture.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 4
- Protein: 18
- Cholesterol: 75