1 ½cup(s)carrotspeeled and chopped (about 3 to 4 medium carrots)
1cup(s)white onionfinely diced (about 1 small onion)
½cup(s)celeryfinely diced (about 2 to 3 medium ribs)
1large garlic clovefinely minced
6 to 7cup(s)low sodium chicken brothplus more if you'd like to thin out the soup
4cup(s)russet potatoespeeled and cut into ½-inch cubes (2 pounds)
½teaspoon(s)dried thyme
Salt and pepperto taste
3cup(s)fresh broccoli florets
⅓cup(s)all-purpose flour
2cup(s)whole milk
1cup(s)heavy cream
2cup(s)cheddar cheeseshredded off the block
Crumbled baconoptional for topping
Instructions
Heat a large soup pot or Dutch oven over medium heat. Add 2 tablespoons of butter, carrots, onions, celery, and garlic. Cook for 4 to 5 minutes or until the vegetables begin to soften.
1 ½ cup(s) carrots, 1 cup(s) white onion, ½ cup(s) celery, 1 large garlic clove
Add the chicken broth, potatoes, thyme (if using), salt and pepper. Bring the ingredients to a boil then reduce to a simmer.
6 to 7 cup(s) low sodium chicken broth, 4 cup(s) russet potatoes, ½ teaspoon(s) dried thyme, Salt and pepper
Cover and simmer for 15 to 20 minutes. You want to be able to pierce the potatoes with a fork, but they should still be firm.
Add the broccoli florets, and cook for 5 to 6 minutes or until the potatoes are tender but not overly soft.
3 cup(s) fresh broccoli florets
Meanwhile, make a roux by melting the remaining 4 tablespoons of butter in a medium saucepan. Whisk in the flour and cook for 2 to 3 minutes to remove the raw flour flavor. Continue whisking and slowly pour in the milk until the mixture is smooth and no lumps remain.
⅓ cup(s) all-purpose flour, 2 cup(s) whole milk
Pour the milk mixture into the soup, and stir constantly until the soup thickens. Add the heavy cream and stir to combine. Add the shredded cheese a little bit at a time, stirring between each addition. Once all the cheese melts, remove from heat.
1 cup(s) heavy cream, 2 cup(s) cheddar cheese
Enjoy warm with crumbled bacon on top! See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of soup. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.