Description
Warm, comforting, and packed with flavor, this Broccoli Cheddar Soup is a perfect blend of tender broccoli, creamy potatoes, and rich cheddar cheese. It’s an ideal dish for chilly days or when you need a bowl of coziness.
Ingredients
¼ cup unsalted butter
1 medium sweet onion, diced
3 cloves garlic, minced
½ tsp dried thyme
¼ cup all-purpose flour
3 ½ cups chicken stock
2 cups diced russet potatoes
Salt and pepper, to taste
5 cups finely chopped broccoli florets
½ cup heavy cream
8 oz shredded extra-sharp cheddar cheese
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
Sprinkle the flour over the onion mixture and stir continuously for about 2 minutes.
Gradually whisk in the chicken stock, ensuring no lumps remain.
Add the diced russet potatoes to the pot. Season with salt and pepper.
Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the potatoes are tender.
Add the finely chopped broccoli florets to the pot. Continue to simmer for another 10 minutes, until the broccoli is tender but still vibrant green.
Stir in the heavy cream.
Gradually add the shredded cheddar cheese, stirring constantly until melted and the soup is smooth.
Taste and adjust seasoning with additional salt and pepper if needed.
Notes
Use high-quality, extra-sharp cheddar cheese for the best flavor.
For a smoother soup, use an immersion blender to blend part of the soup until you achieve your desired consistency.
Prep the broccoli and potatoes ahead of time to streamline the cooking process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg