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Broccoli Potato Cheddar Soup

A rich blend of vegetables with cheese to make a hearty and tasty soup.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course soups
Cuisine American

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
Keyword broccoli, cauliflower, cheddar, potato, soup