Making Cheddar Broccoli Potato Soup Recipe, Its Instructions, And Ingredients

This creamy, warming Cheddar Broccoli Potato Soup, sometimes known as Cheesy Vegetable Chowder, is excellent!

It combines my favorite Creamy Potato Soup with Broccoli Cheese Soup, and it will satisfy even picky diners.

Cheesy Potato Broccoli Soup

This hearty soup is packed with healthy broccoli, carrots, and potatoes and is topped with a rich, creamy, and delectably cheesy broth. It might even become your new go-to soup, taking the top slot in your collection!

And can we just take a moment to chat about how comfortable and comforting it is? It’s amazing what a cup of soup can do for the soul, especially with all of the recent bouts of dread and concern in the world.

No, I’m not advocating dining in discomfort, but rather simply pausing for a breather.

Enjoy some soup while reflecting on all we have to be grateful for. Even in the face of difficult circumstances and uncertainty, gratitude may go a long way (and as it continues).

Additionally, let’s keep in mind that now is a good moment to work together. Don’t overlook a neighbor who might require assistance.

Love and best wishes are being sent, my friends!

I hope this weekend you have a chance to relax with a cup of soup and some sunshine!

To make the soup, you will need the following ingredients:

• Butter
• Carrots
• Celery
• Broccoli
• Onion
• Garlic
• poultry broth
• Potatoes
• Thyme
• Flour
• Milk
• Cream
• Cheddar
• Parmesan

The Best Cheddar Broccoli Potato Soup Recipe

The straightforward steps to making it are listed below (scroll down for the complete recipe):

• In melted butter, sauté carrots, celery, and onion. cook garlic.
• Stir in the potatoes, chicken broth, and thyme. To taste, add salt and pepper to the dish.
• Bring to a boil, then turn down the heat, add a lid, and simmer.
• Once the vegetables are fork-tender, add the broccoli and stir.
• Cook the butter and flour in a different pan. Heat while adding milk and whisking until thickened.
• After incorporating the heavy cream, turn off the heat.
• Add the milk mixture to the soup and stir.
• Off heat, whisk in cheese until it is melted.

Is It Possible To Substitute Vegetable Broth For Chicken Broth?

• Yes, you are welcome to substitute vegetable broth for chicken broth if you are a vegetarian. Just continue to consume low-sodium foods so that you can better regulate the saltiness.
• Use Parmesan which is vegan or vegetarian as well.

Can I use milk in place of the heavy cream?

Although you can use extra milk for the heavy cream, the soup won’t be as thick and creamy.

This creamy, warming Cheddar Broccoli Potato Soup, sometimes known as Cheesy Vegetable Chowder, is excellent!

It combines my favorite Creamy Potato Soup with Broccoli Cheese Soup, and it will satisfy even picky diners.

Additional Delectable Recipes You’ll Enjoy:

• Ham and potato corn chowder with cheese
• Compostable soup
• Potato Soup made in an instant
• White Cheddar, Potato, and Kielbasa Soup
• Toscana soup (Olive Garden Copycat)

Potato-Chili-Cheddar Soup

This creamy, satisfying, and delectable Cheddar Broccoli Potato Soup is made with cheese. Even the pickiest eaters will enjoy it. Get cozy and grab a bowl!

Servings: 6 individuals

Prep

two hours

Cook

350 seconds

In about 55 minutes!

Ingredients

• 5 1/2 tablespoons divided butter
• 1 1/3 cups of carrots, chopped (about 3)
• 1 cup of celery, chopped (2 stalks)
• 1 cup finely minced yellow onion (1 small)
• minced garlic from 2 cloves
• 3 cups of chicken broth low in salt
• 3 1/2 cups cubed russet potatoes, cut to a thickness of 1/2 inch to 3/4 inch (2 large)
• chopped broccoli florets, 3 cups (from about 2 heads)
• Dried thyme, 1/4 teaspoon
• Freshly ground black pepper and salt
• All-purpose flour, 6 tbsp.
• 3 cups of milk, ideally 1% or 2%
• 50 ml of thick cream
• 2 cups of sharp cheddar cheese, shredded (8 oz)
• finely shredded parmesan cheese, 1/3 cup (1 oz)

Instructions

1. Melt 1 1/2 tablespoons of the butter in a big pot on medium heat. Add the onion, carrots, and celery and sauté for 3 to 4 minutes. For an additional 30 seconds, add the garlic.
2. Add potatoes, chicken broth, and thyme after stirring, then season with salt and pepper to taste. Over medium-high heat, bring to a boil. Then, lower the heat to medium, cover with a lid, and simmer for 15 minutes. Add the broccoli and simmer for an additional five minutes, or until the vegetables are soft.
3. Melt the remaining 4 tablespoons of butter over medium heat in a medium saucepan. Add the flour and cook for one minute while whisking continuously. Slowly pour milk while rapidly stirring (whisk well until no lumps remain).
4. Add heavy cream after cooking while stirring continuously until the liquid starts to thicken. Once all the vegetables are cooked through, turn off the heat and toss them into the soup. Cheddar and parmesan cheese should be added after the heat is turned off and melted. Serve hot.

Notes

• Due to the dairy, this broccoli, potato, and cheese soup won’t freeze well. If making ahead, keep it in the refrigerator for one to two days.
• Try using an excellent melting cheese, such as Gruyere cheese, if you don’t have cheddar. Blue cheese would also be a great addition.
• In this vegetarian potato soup recipe, cauliflower can be used in place of broccoli.
• Source of the recipe: Cooking Classy
• Due to the dairy, this broccoli, potato, and cheese soup won’t freeze well. If making ahead, keep it in the refrigerator for up to two days.