Creamy Broccoli Potato Soup – Dinner cannot get any easier! This soup is thick, creamy, flavorful, and loaded with broccoli, tender diced potatoes, and sharp cheddar cheese!
- 3 large carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 1 medium onion, finely diced
- 3 cups chicken stock
- ½ tsp dried thyme
- salt and pepper, to taste
- 3½ cups (3 medium potatoes), peeled and finely diced
- 16 oz frozen broccoli
- 3 cups milk
- 6 tbsp all-purpose flour
- 8 oz shredded sharp cheddar cheese
- 1½ cups heavy cream
- bacon, cooked and chopped, to garnish
- fresh parsley, to garnish
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Place a large soup pot or dutch oven over medium heat. Place the oil, carrots, celery, and onions and simmer for 5 minutes or until the onions are translucent.
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Add the chicken stock, thyme, and season with salt and pepper.
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Place the potatoes and broccoli into the soup and cover for 20 minutes.
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Whisk together the milk and flour and mix it into the soup, simmer for 10 minutes.
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Add the cheese and mix together until the cheese has melted.
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Add the heavy cream and mix. Serve.
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Garnish with bacon and parsley.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands. Garnishes are not calculated into nutrition information.