Broccoli Cheddar Potato Soup

This soup is such a classic that I don't think I need to give it much introduction. Creamy and cheesy, this soup can be comforting but it can also be what I refer to as a gut bomb! I worked on this recipe to get the balance of indulgence without feeling like I was going to need a long nap after dinner. Instead of cream I use evaporated milk, which works as a great substitute in many recipes because it doesn't curdle as easily as low fat milk when it gets boiled. I didn't cut out the cheese or the butter, because they give the soup the flavor you want when you are making this kind of soup in the first place.

There's lots of chopping on the front end, but once your ingredients are prepped you can have the soup done without too much effort. I find chopping the vegetables a bit of a meditation moment and I like having the neat little piles all prepared before starting. You can tell I'm super fun to live with, right? I used a bag of frozen broccoli this time around, and I cut it up still frozen. There's no need to thaw it before adding to the soup.

I just love the look and smell of mirepoix cooking up on the stove. I do wish I had a better way of getting pictures from my stove.

Serve this up on a rainy spring night or a blustery cold winter day with crusty bread and a salad on the side. It will be a treat!

Broccoli Cheddar Potato Soup

This creamy classic is lightened up a bit but still delivers the cheesy goodness you want.

5 from 1 vote

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Course: Main Course, Side Dish

Cuisine: American

Keyword: soup, vegetarian

Servings: 6

Cook ModePrevent your screen from going dark

Ingredients

• 4½ tablespoon butter, divided
• 1½ cups carrots, diced about 3 medium carrots
• 1 cup celery, diced about 2 stalks
• 1 cup onion, diced from 1 medium onion
• 2 cloves garlic, minced
• 3 cups water substitute vegetable or chicken broth
• 3½ cups russet potatoes, peeled and cut into ½" pieces from about 2 large potatoes
• 16 oz frozen broccoli, chopped or 2 fresh heads of broccoli, chopped
• 6 tablespoon all-purpose flour
• 1½ cups milk 1% or 2%
• 12 oz evaporated milk nonfat or light
• 8 oz. shredded sharp cheddar cheese
• 1 oz shredded Parmesan cheese
• salt and black pepper, to taste

Instructions

In a large soup pot:

• Over medium heat, melt 1½ tbsp. butter. Saute the carrots, celery, and onion for 3-4 minutes until they start to soften.
• Add the garlic and cook 30 seconds longer.
• Add the water or broth and the potatoes and bring the soup to a boil over medium-high heat.
• Reduce heat to medium and cover the soup to cook until vegetables are almost tender (about 8-11 minutes).
• Stir in broccoli and cook 5 minutes longer.

Cheese sauce:

• In a separate medium saucepan, add the remaining 3 tbsp. butter and melt over medium heat,
• Stir in the flour and cook, whisking to remove lumps, for 1 minute.
• Continuing to whisk, pour in the milk and cook until the mixture begins to boil and thicken.
• Stir in evaporated milk until the sauce is smooth. Remove from the heat and stir in cheeses until they are melted and the sauce is smooth.

Complete the soup:

• Turn off the heat from the soup and add all of the cheese sauce. Stir to combine.
• Season generously with salt and pepper.

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