Ingredients
Scale
- 2 pounds Potatoes, diced
- 3 to 4 cups Broccoli florets, chopped
- 1 to 2 Carrots, diced
- 2 stalks Celery, diced
- 1 small Onion, diced
- 2 to 3 cloves Garlic, minced
- 4 cups Broth (chicken or vegetable)
- 4 tablespoons Butter
- 1/4 cup Flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 to 3 cups Sharp cheddar, shredded
- 1/2 cup Parmesan, grated
- Salt and pepper to taste
- Paprika or mustard powder (optional)
Instructions
- Melt 2 tablespoons of butter in a large pot. Add the onion, carrots, and celery with a pinch of salt. Cook for about 6 to 8 minutes until softened. Add garlic and cook for another 30 seconds.
- Pour in the broth and add diced potatoes. Bring to a gentle simmer and cook for about 10 to 12 minutes until the potatoes are nearly tender.
- Stir in the broccoli and simmer for another 5 to 7 minutes until tender.
- Melt remaining butter in a small saucepan. Whisk in the flour and cook for 1 to 2 minutes until slightly toasted.
- Slowly whisk in the milk into the roux, then add cream. Cook while whisking until hot and slightly thickened, about 3 to 4 minutes.
- Pour the milk mixture into the soup pot and stir well. Warm gently for 2 to 3 minutes.
- Turn off the heat. Stir in cheddar and Parmesan gradually, letting each handful melt before adding more. Season to taste with salt and pepper.
Notes
For best texture, do not boil after adding cheese and use freshly grated cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 80mg