Best Broccoli Cheese Soup-So creamy and Cheesy. Perfect For Those Busy Weeknights + Picky Eaters

Photo byLilly L

Creamy, velvety, broccoli cheese soup with sneaked in veggies? Yes, absolutely. I am all in. And it is truly the most perfect creamy consistency (with the help of the potatoes) without weighing you down like you’ve just eaten a bowl of queso.

If you want to keep this completely vegetarian, vegetable stock is a great sub for the chicken stock. And if you want an even heartier version, half and half can also be subbed for the heavy cream.

TIPS AND TRICKS FOR SUCCESS

• Use frozen broccoli, potatoes or cheese on hand. This is a great way to repurpose and use up some of those pantry staples in your freezer.
• Freshly grated cheese goes a long way.Add your cheese, a handful at a time, to avoid clumping.
• Make it vegetarian. For our vegetarian friends, vegetable stock is a great swap for the chicken stock.
• Dip the bread. Serve with crusty bread for all the dipping!

INGREDIENTS

• ¼ cup unsalted butter
• 1 medium sweet onion, diced
• 3 cloves garlic, minced
• ½ teaspoon dried thyme
• ¼ cup all-purpose flour
• 3 ½ cups chicken stock
• 2 cups diced russet potatoes
• Kosher salt and freshly ground black pepper
• 5 cups finely chopped broccoli florets
• ½ cup heavy cream
• 8 ounces shredded extra-sharp cheddar cheese, about 2 cups

INSTRUCTIONS

• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
• Stir in garlic and thyme until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in chicken stock, scraping any browned bits from the bottom of the pot.
• Stir in potatoes; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes.
• Using a wooden spoon, mash potatoes until slightly thickened, if desired; season with salt and pepper, to taste.
• Stir in broccoli and heavy cream. Cook, covered, until broccoli is tender, about 8-10 minutes. Remove from heat; let cool 2 minutes.
• Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
• Serve immediately.