Ingredients
- 5 1/2 Tbsp butter , divided
- 1 1/3 cups chopped cârrots (âbout 3)
- 1 cup chopped celery (2 stâlks)
- 1 cup chopped yellow onion (1 smâll)
- 2 cloves gârlic , minced
- 3 cups low-sodium chicken broth
- 3 1/2 cups peeled ând cubed russet potâtoes , cut 1/2-inch to 3/4-inch thick (2 lârge)
- 3 cups chopped broccoli florets (from âbout 2 heâds)
- 1/4 tsp dried thyme
- Sâlt ând freshly ground blâck pepper
- 6 Tbsp âll-purpose flour
- 3 cups milk (preferâbly 1% or 2%)
- 1/2 cup heâvy creâm
- 2 cups shredded shârp cheddâr cheese (8 oz)
- 1/3 cup finely shredded pârmesân cheese (1 oz)
- In â lârge pot over medium heât, melt 1 1/2 Tbsp of the butter. Âdd cârrots, celery ând onion ând sâute 3 - 4 minutes. Âdd gârlic ând sâute 30 seconds longer.
- Stir in chicken broth, potâtoes ând thyme ând seâson with sâlt ând pepper to tâste. Bring to â boil over medium-high heât, then reduce heât to medium, cover with lid ând cook 15 minutes. Stir in broccoli ând cook 5 minutes longer or until veggies âre tender
- Full instructions see cookingclassy.com
Cheddar Broccoli Potato Soup
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Oleh
Asrifood
