- Melt Butter and Sauté Vegetables:
- In a large pot, melt 2 tablespoons of butter over medium heat. Add the carrots, celery, and onion. Sauté until the vegetables are softened, about 4-5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Simmer Potatoes and Broccoli:
- Pour in the chicken broth and bring to a boil. Add the cubed potatoes, chopped broccoli, and dried thyme. Season with salt and pepper.
- Reduce heat to a simmer, cover, and cook until the potatoes and broccoli are tender, about 10-12 minutes.
- Prepare Roux:
- While the vegetables are simmering, in a separate saucepan, melt the remaining 3 1/2 tablespoons butter over medium heat.
- Whisk in the flour and cook for about 1 minute. Gradually add the milk and heavy cream, whisking continuously until smooth and slightly thickened.
- Combine and Finish Cooking:
- Slowly pour the milk mixture into the pot with the vegetables, stirring continuously. Bring to a simmer and allow to thicken, about 2-3 minutes.
- Remove from heat. Stir in the shredded cheddar and Parmesan cheeses until melted and smooth.
- Adjust Seasonings and Serve:
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve the soup hot, garnished with extra cheese or fresh herbs if desired.
Tips:
- For Thicker Soup: If you prefer a thicker soup, you can puree part of it with an immersion blender before adding the cheese.
- Dairy-Free Version: Substitute the butter with olive oil, the milk with a non-dairy alternative like almond milk, and use dairy-free cheese.
- Add Protein: Consider adding cooked, diced chicken or bacon for additional protein and flavor.
Conclusion:
Cheddar Broccoli Potato Soup is a classic comfort food that’s both nourishing and filling. Its creamy texture and rich flavor make it a favorite for family dinners or when you need a bit of warmth on a cold day. Enjoy this delicious soup on its own, or pair it with crusty bread for a complete meal.
