Description
A comforting and creamy soup featuring fresh broccoli, hearty potatoes, and sharp cheddar cheese, perfect for chilly days.
Ingredients
Scale
- 1/4 cup unsalted butter
- 1 medium sweet onion, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 3 1/2 cups chicken stock
- 2 cups diced russet potatoes (peeled or unpeeled)
- Kosher salt and freshly ground black pepper, to taste
- 5 cups finely chopped broccoli florets
- 1/2 cup heavy cream
- 8 ounces extra-sharp cheddar cheese, shredded
Instructions
- In a large stockpot or Dutch oven, melt the butter over medium heat.
- Add the diced onion and cook, stirring frequently, until translucent, about 2–3 minutes.
- Stir in minced garlic and dried thyme; cook for 1 minute until fragrant.
- Whisk in the flour and cook, stirring constantly for about 1 minute until lightly golden.
- Gradually whisk in the chicken stock, scraping up any browned bits from the bottom of the pot.
- Add the diced potatoes and season with salt and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Optional: Mash a few potato chunks against the pot side for a thicker texture.
- Stir in the broccoli and heavy cream, cover, and cook until broccoli is tender-crisp, about 8–10 minutes.
- Remove from heat and add the shredded cheddar cheese in batches, stirring until smooth.
- Adjust seasoning as needed, ladle into bowls, and serve immediately.
Notes
Use fresh broccoli for the best taste and texture. For added creaminess, substitute low-fat milk with cornstarch for thickening. Avoid overcooking broccoli and potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg