Ingredients
Scale
- 5 1/2 tbsp butter, divided
- 1 1/3 cups chopped carrots
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes
- 3 cups chopped broccoli florets
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 6 tbsp all-purpose flour
- 3 cups milk
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/3 cup finely shredded parmesan cheese
Instructions
- Melt butter in a large pot over medium heat.
- Sauté chopped carrots, celery, and onion for 3–4 minutes until softened. Add minced garlic and sauté for 30 seconds.
- Stir in chicken broth, cubed potatoes, thyme, salt, and pepper; bring to a boil.
- Reduce heat to low; cover and simmer for 15 minutes until potatoes are tender.
- Add chopped broccoli; cook for another 5 minutes until bright green.
- In a separate saucepan, melt remaining butter and whisk in flour; gradually add milk while stirring until thickened.
- Combine thickened mixture with the soup base and remove from heat.
- Stir in shredded cheddar and parmesan cheese until melted.
- Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 315
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 55mg