Description
This Broccoli Cheddar Soup is the ultimate creamy, cheesy comfort food perfect for busy weeknights or picky eaters. Featuring tender broccoli florets, diced potatoes, and sharp cheddar cheese, simmered together in a flavorful chicken stock base and finished with a touch of heavy cream, this soup offers a rich and satisfying meal that’s easy to make and sure to please the whole family.
Ingredients
Soup Base
- ¼ cup unsalted butter
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 3 ½ cups chicken stock
- 2 cups diced russet potatoes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Vegetables and Dairy
- 5 cups finely chopped broccoli florets
- ½ cup heavy cream
- 8 ounces shredded extra-sharp cheddar cheese (about 2 cups)
Instructions
- Sauté Onion: Melt the butter in a large stockpot or Dutch oven over medium heat. Add the diced onion and cook, stirring frequently, until the onion becomes translucent, about 2-3 minutes.
- Add Garlic and Thyme: Stir in the minced garlic and dried thyme, cooking until fragrant for about 1 minute.
- Make Roux: Whisk in the all-purpose flour continuously, cooking until it’s lightly browned and forms a roux, about 1 minute. This will help thicken the soup.
- Add Stock and Potatoes: Gradually stir in the chicken stock, scraping up any browned bits from the bottom of the pot to incorporate full flavor. Then add the diced potatoes. Season with kosher salt and freshly ground black pepper to taste.
- Simmer Potatoes: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered until the potatoes are tender, approximately 20 minutes.
- Mash Potatoes: Using a wooden spoon, gently mash some of the potatoes to slightly thicken the soup, enhancing its creamy texture. Adjust seasoning with salt and pepper as needed.
- Cook Broccoli and Add Cream: Stir in the finely chopped broccoli florets and heavy cream. Cover the pot and cook until the broccoli is tender, about 8-10 minutes. Remove the pot from heat and let it cool for 2 minutes.
- Add Cheese: Gradually stir in the shredded extra-sharp cheddar cheese, adding a handful at a time until fully melted and smooth, about 1-2 minutes. Taste and adjust salt and pepper if necessary.
- Serve: Ladle the hot soup into bowls and serve immediately to enjoy the creamy, cheesy goodness at its best.
Notes
- For a vegetarian version, substitute vegetable stock for chicken stock and use a vegetarian cheddar cheese.
- You can blend part of the soup after the potatoes are cooked to create a smoother texture if desired.
- Russet potatoes work best due to their starchy quality, which helps thicken the soup naturally.
- Use extra-sharp cheddar cheese for a more pronounced cheesy flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, stirring occasionally.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
