* I earn a commission from Instacart from qualifying purchases.
Instructions
Heat 1 tablespoon of butter in a small pan over medium heat. Add the onion and cook for 5-8 minutes, or until translucent. Remove from heat and set aside.
Heat 1/4 cup of butter in a large pot over medium heat. Once melted, add flour and whisk together for about 3-4 minutes to form a roux.
Slowly whisk in the half and half and chicken broth. Simmer for 20 minutes, occasionally stirring.
Add the broccoli, carrot, celery, potatoes, and ham. Reduce the heat to medium-low and simmer for 25 minutes, until the vegetables and potatoes are tender. Stir occasionally.
Add the cheddar cheese and cook until melted about 1-2 minutes. Add salt and pepper to taste. Remove from heat and enjoy!
Notes
u003cliu003eI like to prep my vegetables while the cream and chicken broth are cooking, but you can prep your vegetables ahead of time as well.u003c/liu003eu003cliu003ePotatoes: I use gold potatoes for this recipe, but you can use any kind (russet, red, etc).u003c/liu003eu003cliu003eCheddar: I use sharp cheddar for this recipe, but any cheddar will do (medium, extra sharp, etc).u003c/liu003e
Nutrition Facts
Broccoli and Cheddar Soup
Amount per Serving
Calories
360
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.