Broccoli Cheddar Soup
From tuilelaith 3 years agoIngredients
- 5 1/2 Tbsp butter , divided shopping list
- 1 1/3 cups chopped carrots (about 3) shopping list
- 1 cup chopped celery (2 stalks) shopping list
- 1 cup chopped yellow onion (1 small) shopping list
- 2 cloves garlic , minced shopping list
- 3 cups low-sodium chicken broth shopping list
- 3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large) shopping list
- 3 cups chopped broccoli florets (from about 2 heads) shopping list
- 1/4 tsp dried thyme shopping list
- Salt and freshly ground black pepper shopping list
- 6 Tbsp all-purpose flour shopping list
- 3 cups milk (preferably 1% or 2%) shopping list
- 1/2 cup heavy cream shopping list
- 2 cups shredded sharp cheddar cheese (8 oz) shopping list
- 1/3 cup finely shredded parmesan cheese (1 oz) shopping list
How to make it
- In a large pot over medium heat, melt 1 1/2 Tbsp of the butter.
- Add carrots, celery and onion and saute 3 - 4 minutes.
- Add garlic and saute 30 seconds longer.
- Stir in chicken broth, 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 15 minutes.
- Stir in broccoli and cook 5 minutes longer or until veggies are tender.
- Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat.
- Stir in flour and cook, whisking constantly 1 minute.
- While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
- Cook stirring constantly until mixture begins to thicken, stir in heavy cream.
- Remove from heat and once all veggies are tender pour into the soup and stir.
- Remove from heat and stir in cheddar and parmesan cheese until melted.
- Serve warm
People Who Like This Dish 2
- clbacon Birmingham, AL
- Cosmicmother Western, Canada
- tuilelaith Columbia, MO
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