Creamy Broccoli Cheddar Soup (Printer-Friendly Version)
# What You'll Need:
→ Produce
01 -
1 medium sweet onion, diced
02 -
3 cloves garlic, minced
03 -
2 cups russet potatoes, diced
04 -
5 cups broccoli florets, finely chopped
→ Dairy & Pantry
05 -
¼ cup unsalted butter
06 -
¼ cup all-purpose flour
07 -
3½ cups chicken stock
08 -
½ cup heavy cream
09 -
8 ounces extra-sharp cheddar cheese, shredded (about 2 cups)
→ Seasonings
10 -
½ teaspoon dried thyme
11 -
Kosher salt and freshly ground black pepper, to taste
# Let's Cook!:
01 -
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
02 -
Stir in garlic and thyme until fragrant, about 1 minute.
03 -
Whisk in flour until lightly browned, about 1 minute.
04 -
Stir in chicken stock, scraping any browned bits from the bottom of the pot.
05 -
Stir in potatoes; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes.
06 -
Using a wooden spoon, mash potatoes until slightly thickened, if desired; season with salt and pepper, to taste.
07 -
Stir in broccoli and heavy cream. Cook, covered, until broccoli is tender, about 8-10 minutes. Remove from heat; let cool 2 minutes.
08 -
Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
09 -
Serve immediately.
# Recipe Notes:
01 -
A rich and creamy homemade soup that's perfect for cold days. The potatoes help thicken the soup naturally while the sharp cheddar adds amazing flavor.