Cheesy Vegetable Chowder (Broccoli Cheese Potato Soup)
This creamy vegetable chowder is a hearty, comforting soup packed with broccoli, carrots, potatoes, and plenty of cheese. Perfect for chilly days or when you need a cozy meatless dinner.
Servings: 6 servings
Calories: 330kcal
Cost: 1
Equipment
- large pot
- wooden spoon
- measuring cups and spoons
- whisk
- knife and cutting board
Ingredients
- 2 Tbsp butter
- 1 cup chopped yellow onion
- 1 cup diced celery
- 1 ½ cups peeled and diced carrots
- 2 cloves garlic, minced
- 3 Tbsp all-purpose flour
- 3 cups low sodium chicken broth
- 3 cups peeled and diced russet potatoes
- 1 tsp salt (or to taste)
- ½ tsp freshly ground black pepper (or to taste)
- ½ tsp dry mustard powder
- ⅛ tsp crushed red pepper flakes (optional)
- 3 cups small chopped broccoli florets
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
Instructions
- In a large pot over medium heat, melt butter. Add onion, celery, and carrots and sauté until slightly softened, about 5–6 minutes.
- Add garlic and cook for 30 seconds. Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth, then add potatoes, salt, pepper, mustard powder, and red pepper flakes.
- Bring to a boil, then reduce heat and simmer until potatoes are almost tender, about 10 minutes.
- Stir in broccoli and simmer until tender, about 5–7 minutes more.
- Reduce heat to low. Stir in milk and cheese until melted and smooth. Adjust seasoning as needed and serve.
Notes
For extra richness, stir in a splash of heavy cream just before serving. You can also blend half of the soup for a thicker texture. Add cooked chicken or ham for a protein boost if desired.