Ingredients
Scale
- 5 1/2 tbsp butter, divided
- 1 1/3 cups chopped carrots (about 3)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped yellow onion (1 small)
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes, cut 1/2-inch to 3/4-inch thick (2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper
- 6 tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
Instructions
- In a large pot, melt some butter over medium heat. Add chopped carrots, celery, and onion; sauté for 3–4 minutes until softened. Stir in minced garlic and sauté for another 30 seconds.
- Pour in low-sodium chicken broth, add cubed potatoes, dried thyme, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and cook for 15 minutes.
- Add chopped broccoli florets and cook for an additional 5 minutes until tender.
- In a separate saucepan, melt remaining butter over medium heat. Whisk in flour; cook for 1 minute while stirring constantly. Gradually add milk while whisking until thickened.
- Stir the cream mixture into the soup off the heat, mixing in cheddar and parmesan cheeses until melted.
- Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 55mg