Cheddar Broccoli Potato Soup | Tried and True | Umami

Name: Cheddar Broccoli Potato Soup | Tried and True | Umami
Ingredients: 5 1/2 Tbsp butter (, divided); 1 1/3 cups chopped carrots (about 3); 1 cup chopped celery (2 stalks); 1 cup chopped yellow onion (1 small); 2 cloves garlic (, minced); 3 cups low-sodium chicken broth; 3 1/2 cups peeled and cubed russet potatoes (, cut 1/2-inch to 3/4-inch thick, 2 large); 3 cups chopped broccoli florets (from about 2 heads); 1/4 tsp dried thyme; Salt and freshly ground black pepper; 6 Tbsp all-purpose flour; 3 cups milk (preferably 1% or 2%); 1/2 cup heavy cream; 2 cups shredded sharp cheddar cheese (8 oz); 1/3 cup finely shredded parmesan cheese (1 oz)

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Recipe by briannacaylin from Tried and True.

View full recipe on www.umami.recipes

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.

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Ingredients

5 1/2 Tbsp butter (, divided)
1 1/3 cups chopped carrots (about 3)
1 cup chopped celery (2 stalks)
1 cup chopped yellow onion (1 small)
2 cloves garlic (, minced)
3 cups low-sodium chicken broth
3 1/2 cups peeled and cubed russet potatoes (, cut 1/2-inch to 3/4-inch thick, 2 large)
3 cups chopped broccoli florets (from about 2 heads)
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk (preferably 1% or 2%)
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese (8 oz)
1/3 cup finely shredded parmesan cheese (1 oz)