I love broccoli cheddar soup from Panera but more liquid to veggie ratio tastes better (to me). I also like adding more vegetables. I find their soup to be too thick and too cheesy. This is my version of their soup. I love this style of soup more but I am bias. Make this soup and let me know what you think.
..by the way, this was toddler approved!
Also, I like using Not-Chick’n Natural Bouillon Cubes. Its gluten free, vegan, GMO free, and you can find it in the organic aisles at grocery stores. Since you are using a bouillon cube, you can reduce the amount of salt and other seasonings in the chowder.
Heat oil in a soup pot. Add onions, carrots, and celery. Cook until tender.
Add garlic. Cook for another 1 minute.
Be careful not to burn garlic.
Add potatoes, chicken broth, bouillon cube, and water. Stir well, bring to a boil, and cook until potatoes are tender. About 15 minutes.
Note I: the smaller the potatoes, the faster they will cook.
Note II: yellow potatoes are buttery and creamy in texture. As they breakdown in your soup, it will make the soup creamier....no heavy cream needed!
Add broccoli and milk, Cook until broccoli is tender. About 3 minutes or to desired tenderness.
Season with salt and pepper to preference.
Sprinkle cheese and serve while hot.