Ingredients
5 1/2 tsp butter, divided
1 1/3 cups chopped carrots (about 3)
1 cup celery (2 stalks)
1 cup chopped yellow onion (1 small)
2 garlic cloves,
3 cups low sodium chicken broth
3 1/2 cups peeled and cubed russet potatoes, cut 1/2 to 3/4 inch thick (2 large)
3 cups chopped broccoli florets (about 2 heads)
1/4 teaspoon dried thyme
Salt and freshly ground black pepper
6 tablespoons all-purpose flour
3 cups of milk (preferably 1% or 2%)
1/2 cup heavy cream
2 cups grated sharp cheddar cheese (8 oz)
1/3 cup finely grated parmesan cheese (1 oz)
Instructions
In a large saucepan over medium heat, melt 1 1/2 tablespoons of butter. Add carrots, celery and onion and sauté 3 to 4 minutes. Add garlic and sauté 30 seconds more.
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 the heat to medium, cover with a lid and cook for 15 minutes. Stir in broccoli and cook 5 minutes longer or until vegetables are tender.
Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly, 1 minute. While whisking vigorously, slowly pour in the milk (whisk well until no lumps remain).
Cook, stirring constantly, until mixture begins to boil gently and thickens, stir in heavy cream. Remove from the heat and once all the vegetables are tender in the soup and stir. Remove from heat and stir in cheddar and Parmesan until melted. Serve hot.
To note
This broccoli and potato soup won't freeze well because of the dairy. If made ahead, store in the fridge for 1-2 days.
If you don't have cheddar, try using a good melting cheese like Gruyère. A little blue cheese would also work great.
You can also use cauliflower instead of broccoli in this vegetarian potato soup recipe.
