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Broccoli-Cheddar Soup

roccoli-Cheddar soup is one of the best comfort foods! This recipe makes a rich and creamy soup that goes perfectly with sour dough bread.

By Michelle••Soups
Broccoli-Cheddar Soup
Servings8 people

Ingredients

  • 1 tbsp butter
  • 1/2 medium onion (diced)
  • 2 medium potatoes (diced)
  • 1 cup carrots (chopped)
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups half-and-half
  • 2 cups chicken broth
  • 12 oz frozen broccoli (cooked and chopped)
  • 8 oz sharp cheddar cheese (shredded )
  • salt and pepper

Instructions

  1. 1Saute onions, potatoes, and carrots in 1 Tbsp butter over medium heat in a large pot. Continue to cook until potatoes are tender. Remove from the pot and set aside.
  2. 2Melt 1/4 cup butter in the same pot. Whisk in flour and cook for 3-5 minutes, whisking constantly to make a roux.
  3. 3Slowly add half-and-half, whisking constantly until smooth. Add chicken broth and reduce heat.
  4. 4Simmer on low heat, uncovered, for 10 minutes.
  5. 5Add broccoli, potatoes, carrots, and onion. Cover and simmer for 25 minutes.
  6. 6Stir in shredded cheese, then add salt and pepper to taste.
  7. 7Serve with sour dough bread.

Broccoli-Cheddar soup is one of the best comfort foods! This recipe makes a rich and creamy soup that goes perfectly with sour dough bread.

Start by chopping the onion, potato, and carrots into bite sized pieces.

Add them to a large pot or dutch oven along with 1 tablespoon of butter.  Cook over medium heat until the potatoes are easily pierced with a  fork.

Depending on how large you cut your potatoes, you may need to cover the pot to allow steam to help cook them. (Just remember to stir so they don’t burn!)

Remove the veggies and set aside.

Next you want to make a roux to thicken the soup.  Add the remaining butter and flour to your pot and whisk for about 3 minutes.  Once the roux is done, you want to add the half-and-half very slowly, whisking the entire time.

* To make the soup healthier, you can substitute milk or a combination of milk and half-and-half.  The soup just won’t be as creamy.  Also be aware that the lower the fat content in milk, the more likely it is to curdle.

Once the roux and half-and-half are combined, reduce the heat and add in the chicken broth and let simmer 10 minutes.  Then add the potatoes, onions, carrots, and broccoli.  Simmer for at least 25 minutes.

Add the shredded cheese and season with salt and pepper.

Enjoy with crusty bread or in a bread bowl.