3½cupsrusset potatoes(peeled and cut into ½" pieces, from about 2 large potatoes)
16ozfrozen broccoli(chopped, or 2 fresh heads of broccoli, chopped)
6tablespoonall-purpose flour
1½cups2% milk
12ozevaporated milk
8oz.sharp cheddar cheese(shredded)
1ozParmesan cheese(shredded)
1 ½teaspoonkosher salt
½teaspoonblack pepper(ground)
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.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.