Ingredients
- 6 tablespoon salted butter - divided (⅛ cup and ¼ cup)
- 1 cup chopped carrots - peeled and chopped (about 2 carrots)
- 1 cup chopped celery - about 2 celery stalks
- 1 cup chopped yellow onion
- 2 minced garlic cloves
- 32 oz chicken broth - 1 carton of broth
- 3 cups chopped yellow potatoes - peeled and cubed (3-4 medium potatoes)
- 3 cups chopped broccoli florets - chopped small
- 1 tablespoon fresh thyme - or 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ⅓ cup all purpose flour
- 3 ½ cups whole milk
- 3 ½ cups shredded cheddar cheese
Instructions
- Heat a large pot with ⅛ cup salted butter (2 Tbsp). Add in 1 cup chopped carrots, 1 cup chopped celery, and 1 cup chopped yellow onion. Cook 2-3 minutes until veggies soften. Now add 2 minced garlic cloves and cook 30 seconds more.
- Pour in the carton of chicken broth and 3 cups chopped yellow potatoes. Bring the pot to a boil then reduce to let simmer until the potatoes begin to soften but are still firm when poked with a fork, about 5 minutes.
- Add 3 cups broccoli florets, 1 tablespoon fresh thyme, 1 teaspoon salt, and ½ teaspoon ground black pepper. Cook 3-4 minutes, or until broccoli softens when poked with a fork.
- While the soup pot is simmering, in a saucepan melt ¼ cup salted butter with ⅓ cup all-purpose flour. Mix together.
- Add 3 ½ cups whole milk and slowly stir until there are minimal lumps and a creamy sauce forms.
- Remove the soup pot from heat once the broccoli and potatoes are tender. Pour the creamy liquid from the saucepan along with 3 ½ cups shredded cheddar cheese to the soup pot. Gently mix together until cheese has melted. Ladle into bowls and it’s ready to serve!
Nutrition Info
Calories: 610kcal | Carbohydrates: 41g | Protein: 26g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 116mg | Sodium: 1595mg | Potassium: 1048mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5217IU | Vitamin C: 66mg | Calcium: 712mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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