Ingredients
Vegetables and Broth
- 5 1/2 Tbsp butter, divided
- 1 1/3 cups chopped carrots (about 3 carrots)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped yellow onion (1 small)
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes (2 large potatoes, cut 1/2-inch to 3/4-inch thick)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper, to taste
Roux and Dairy
- 6 Tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
Instructions
- Sauté Vegetables: In a large pot over medium heat, melt 1 1/2 tablespoons of the butter. Add the chopped carrots, celery, and onion, and sauté for 3 to 4 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds to release its aroma.
- Cook Potatoes and Broth: Stir in the chicken broth, peeled and cubed russet potatoes, and dried thyme. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium. Cover with a lid and cook for 15 minutes until the potatoes begin to soften. Add the chopped broccoli florets and cook uncovered for 5 minutes more until all vegetables are tender.
- Make the Roux and Milk Mixture: While the vegetables are cooking, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the all-purpose flour and cook, whisking constantly, for 1 minute to form a roux. Slowly pour in the milk while whisking vigorously to avoid lumps. Continue cooking and stirring constantly until the mixture thickens. Stir in the heavy cream, then remove from heat.
- Combine and Add Cheese: Once the vegetables are tender, pour the thickened milk mixture into the pot with the vegetables and stir well to combine. Remove the pot from heat and stir in the shredded sharp cheddar and finely shredded parmesan cheese until fully melted and smooth. Serve the soup warm.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Use freshly shredded cheese for the best melting and flavor.
- Adjust the thickness of the soup by adding more milk if desired.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Add cooked bacon or ham pieces for a non-vegetarian protein boost.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
