Cheddar Broccoli Potato Soup — Mmm, Mmm, Good'

It’s a flavor packed combination of textures and tasty goodness—creamy soup, chock full of dairy and veggies. So 'Mmm, Mmm, Good' that we recommend grabbing an Artisan Bread Bowl and filling it with Cheddar Broccoli Potato Soup!

Cheddar Broccoli Potato Soup   Serves 4

1 1/2 to 2 tablespoons olive oil

3/4 cups diced carrots 

1/2 cup diced celery 

1/2 cup diced yellow onion 

1 garlic clove, minced

2 to 3 cups+ low-sodium chicken broth 

1 1/2 cups chopped broccoli florets – cut florets into 2 to 3 pieces (stems could be chopped fine and sautéed with the carrots)

1 1/2 cups peeled and diced russet potatoes

1/4 teaspoon dried thyme or a few sprigs fresh

Salt and black pepper

White Sauce:

3 tablespoons butter

3 tablespoons all-purpose flour

1 1/2 cups milk (preferably whole)

Pinch of salt

1 to 1 1/2 cups+ shredded sharp Cheddar cheese 

1. In a large pot over medium heat, heat olive oil. Add carrots, celery and onion and sauté 3 to 4 minutes. Add garlic and sauté 30 seconds longer.
   
2. Stir in chicken broth, broccoli, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 10 minutes or until vegetable are just tender. 
   
3. Meanwhile prepare white sauce: Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in flour and a pinch of salt—cook, whisking constantly 1 minute. Continue to whisk while slowly pouring in milk. Cook stirring constantly until mixture begins to thicken. Stir in Cheddar and Parmesan cheese until melted 
4. Combine the white sauce and  cooked vegetables/broth. Taste and adjust seasonings as needed. More broth or milk may be added if mixture is too thick.
   

OPTIONAL ADD-INS: To further enrich the soup, add an ounce or two of cream cheese or a few dollops of sour cream or even about 1/4 cup heavy cream at the end, allowing time for the cheese to melt or the other ingredients to heat. 

Make ahead or store leftovers in refrigerator for 1 to 2 days.

Recipe without photos . . .

Cheddar Broccoli Potato Soup   Serves 4

1 1/2 to 2 tablespoons olive oil

3/4 cups diced carrots 

1/2 cup diced celery 

1/2 cup diced yellow onion 

1 garlic clove, minced

2 to 3 cups+ low-sodium chicken broth 

1 1/2 cups chopped broccoli florets – cut florets into 2 to 3 pieces (stems could be chopped fine and sautéed with the carrots)

1 1/2 cups peeled and diced russet potatoes

1/4 teaspoon dried thyme or a few sprigs fresh

Salt and black pepper

White Sauce:

3 tablespoons butter

3 tablespoons all-purpose flour

1 1/2 cups milk (preferably whole)

Pinch of salt

1 to 1 1/2 cups+ shredded sharp Cheddar cheese 

1. In a large pot over medium heat, heat olive oil. Add carrots, celery and onion and sauté 3 to 4 minutes. Add garlic and sauté 30 seconds longer.
2. Stir in chicken broth, broccoli, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 10 minutes or until vegetable are just tender. 
3. Meanwhile prepare white sauce: Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in flour and a pinch of salt—cook, whisking constantly 1 minute. Continue to whisk while slowly pouring in milk. Cook stirring constantly until mixture begins to thicken. Stir in Cheddar and Parmesan cheese until melted 
4. Combine the white sauce and  cooked vegetables/broth. Taste and adjust seasonings as needed. More broth or milk may be added if mixture is too thick.

OPTIONAL ADD-INS: To further enrich the soup, add an ounce or two of cream cheese or a few dollops of sour cream or even about 1/4 cup heavy cream at the end, allowing time for the cheese to melt or the other ingredients to heat. 

Make ahead or store leftovers in refrigerator for 1 to 2 days.