Ingredients
Equipment
Method
- In a large pot or Dutch oven, melt 1 1/2 tablespoons of the butter over medium heat. Add the chopped carrots, celery, and yellow onion. Sauté for about 3-4 minutes, stirring until they begin to soften and release their sweet fragrance. Stir in the minced garlic for just another 30 seconds, until it becomes wonderfully aromatic.
- Pour in the 3 cups of low-sodium chicken broth. Add the cubed russet potatoes and 1/4 teaspoon of dried thyme. Season lightly with salt and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low, cover the pot with a lid, and let it cook for 15 minutes. Stir in the chopped broccoli florets and continue to cook for another 5 minutes, or until all the vegetables are tender-crisp.
- While your vegetables are simmering, melt the remaining 4 tablespoons of butter in a separate medium saucepan over medium heat. Stir in the 6 tablespoons of all-purpose flour and cook, whisking constantly for 1 minute, to create a light roux. Whisk in 1/2 teaspoon of Dijon mustard and a pinch of smoked paprika. While continuing to whisk vigorously, slowly pour in the 3 cups of milk, whisking well until no lumps remain and the mixture is smooth. Continue to cook, stirring constantly, until the mixture begins to thicken beautifully. Stir in the 1/2 cup of heavy cream.
- Once your vegetables are tender, remove the large pot of soup from the heat. Pour the prepared roux mixture from the saucepan into the vegetable soup, stirring thoroughly to combine. Immediately stir in the 2 cups of shredded sharp cheddar cheese and 1/3 cup of finely shredded Parmesan cheese until both are completely melted and the soup is smooth and incredibly creamy. It's crucial not to return the soup to heat after adding the cheese, as this can cause it to become grainy or separate.
- Taste your magnificent creation. Adjust the seasonings (salt and pepper) as needed to achieve perfect balance. Ladle your rich, creamy Broccoli Cheese Potato Soup into bowls and serve warm. Enjoy every spoonful!
Nutrition
Notes
This versatile recipe is easily adaptable for vegetarian diets by swapping chicken broth for vegetable broth. For the best creamy texture, always shred your own cheese and avoid boiling the soup after adding the cheese. Store leftovers in the refrigerator for up to 3-4 days. Freezing is not recommended for dairy-based soups. Nutrition information is estimated based on common ingredients and serving sizes and may vary.