Cheddar Broccoli Potato Soup

How to Prepare Cheddar Broccoli Potato Soup

Ingredients:

• 5 1/2 tablespoons of butter (divided)
• 1 1/3 cups of carrots, finely chopped (approximately 3 carrots)
• 1 cup of celery, finely chopped (about 2 stalks)
• 1 cup of yellow onion, finely chopped (1 small onion)
• 2 cloves of garlic, minced
• 3 cups of low-sodium chicken broth
• 3 1/2 cups of russet potatoes, peeled and cut into 1/2 to 3/4-inch cubes (2 large potatoes)
• 3 cups of broccoli florets, chopped (equivalent to 2 heads of broccoli)
• 1/4 teaspoon of dried thyme
• Salt and freshly ground black pepper, to taste
• 6 tablespoons of all-purpose flour
• 3 cups of milk (preferably 1% or 2%)
• 1/2 cup of heavy cream
• 2 cups of shredded sharp cheddar cheese (8 ounces)
• 1/3 cup of finely shredded parmesan cheese (1 ounce)

Directions:

1. Begin by melting 1 1/2 tablespoons of butter in a large pot over medium heat. Add the finely chopped carrots, celery, and onion, sautéing them for about 3 to 4 minutes until they soften. Introduce the minced garlic and continue sautéing for an additional 30 seconds.
2. Now, stir in the chicken broth, cubed potatoes, dried thyme, and season the mixture with salt and freshly ground black pepper according to your taste. Allow the concoction to come to a gentle boil over medium-high heat. Once it’s bubbling, reduce the heat to medium, cover the pot with a lid, and let it simmer for a delightful 15 minutes. Stir in the chopped broccoli and let it cook for an additional 5 minutes or until all the veggies turn tender.
3. Meanwhile, in a separate medium-sized saucepan, melt the remaining 4 tablespoons of butter over medium heat. Gradually whisk in the all-purpose flour and continue whisking constantly for approximately 1 minute. While whisking vigorously, pour in the milk, ensuring there are no lumps in the mixture.
4. Keep stirring the mixture continuously until it thickens. At this point, introduce the heavy cream to the mixture. Once the vegetables in the pot are tender, carefully pour the creamy mixture into the soup. Stir well to incorporate.
5. Remove the pot from heat and introduce the shredded sharp cheddar cheese and finely shredded parmesan cheese. Stir until the cheeses melt and meld perfectly into the soup. The result is a velvety, luscious blend of flavors.
6. Your Cheddar Broccoli Potato Soup is now ready to be savored. Ladle it into bowls, serve it warm, and relish every spoonful of this heartwarming concoction.

Frequently Asked Questions

Can I transform this into a vegetarian version?

Absolutely! Swap out the chicken broth for vegetable broth and omit the animal-based ingredients for a delightful vegetarian version.

Is it possible to freeze this soup?

Definitely! Once cooled, store the soup in airtight containers and freeze. It will keep well for up to 3 months.

What side dishes pair well with this soup?

Complement this soup with a slice of crusty bread, a garlic-infused baguette, or a light garden salad.

Can I experiment with different cheese varieties?

Certainly! Venture beyond the norm by trying out cheeses like Gruyere, Swiss, or even a zesty pepper jack to lend your soup a distinct twist.

How can I prevent the milk from curdling?

To avoid curdling, ensure the heat is moderate while adding milk, and keep whisking the mixture consistently. Opting for higher-fat milk also aids in preventing curdling.

Can I adapt this recipe for a slow cooker?

Absolutely! Sauté the veggies and create the creamy mixture separately. Combine all components in a slow cooker and cook on low heat for 4 to 6 hours, allowing the flavors to meld.