Broccoli Potato Cheddar Soup
Broccoli potato soup
This broccoli potato soup will have folks coming back for more. I am a fan of broccoli and potatoes – and soup. It doesn’t matter which season, soup is good. Yet a rainy or wintry day likely calls for soup more than other days.
One reason I like soup is because I like these foods. Another reason is because soup is a simple meal that is packed with most of the food groups – and there are only one or two kettles to wash at the end of the day. It can usually be made a little ahead of time and you’ll have less work right before it’s time to ring the dinner bell. Whether you’re feeding a crowd or a few, you can adjust the recipe for more or for less. There is also a lot of room for adaptations! Adding a little more milk or water to a pot can make it go a little further.
What you need
You can choose amounts of vegetables for this soup and make it as hearty and hale as you like. Another feature about this recipe is that you can choose which percent milk you use. The same goes with using cream. You choose heavy or light cream. You can also adjust the proportions based on the ingredients in your kitchen and the health restrictions you or your family members have. I like a combination of milk and cream.
You’ll want russet potatoes, broccoli, carrots, celery, onions, and possibly cauliflower. If your gang is a fan of cauliflower but not broccoli, adjust the amounts accordingly. And, if no one likes cauliflower, just use broccoli. I recommend 4 cups combined so use whatever combination works for you. You can also use a garlic clove instead of garlic powder if you’d like. Saute’ it with the other vegetables. Because I don’t always keep garlic cloves in my kitchen, I reach for the powder instead.
Because of the milk in this broccoli potato soup, it will not freeze well. But you can make it a few days ahead and then warm it up when you’re ready to serve. You can also cook your vegetables a day ahead and then finish the cheese mixture the day you’re serving this broccoli potato soup.
The recipe for broccoli potato soup
Broccoli Potato Cheddar Soup
Equipment
- 1 2 gallon kettle for the vegetables
- 1 1 quart kettle for the roux
Ingredients
- 6 Tbsp butter - divided into 2 Tbsp and 4 Tbsp
- 1 1/2 cup carrots - peeled and sliced thin or chopped
- 1 medium onion, chopped
- 1 cup celery, chopped
- 3 cups russet potatoes - peeled and cubed
- 3 cups broccoli florets (you can use any broccoli but florets make a prettier soup
- 1 cup cauliflower - cut into small pieces
- 3 cups chicken broth, vegetable broth, or water
- 4 Tbsp flour
- 2 cups shredded cheddar cheese
- 3 cups milk
- 1 cup cream (light or heavy - I use light)
- 1/4 tsp dried Thyme
- 1/2 cup sliced or shredded Parmesan cheese
- 1 Tbsp garlic powder
- 1/2 tsp pepper
- 1 tsp salt (or more if you prefer)
Instructions
- Melt 2 Tbsp. butter in a large kettle
- Add onion, carrots, and celery. Saute until slightly tender.
- Add chicken broth (or water) and potatoes. Cook until almost tender.
- Add broccoli and cauliflower (optional) and cook until the florets are al dente
- Add seasonings (Thyme, S & P, garlic powder)
- While vegetables are cooking, use a different kettle and melt butter (4 Tbsp)
- Add flour and stir until smooth (a whisk works best)
- Add milk and cream. Stir until smooth and keep stirring until the mixture thickens
- Add both cheeses and stir until melted
- Pour into the kettle with the vegetables. Stir well.
- Heat until warm all the way through. Serve
