I love the fall — the colors, the sound of the wind, and the leaves crackling underfoot. The air smells so fresh, and those crisp mornings with just a touch of frost always make me smile. Autumn brings a sense of calm and comfort that finds its way into everything, especially my kitchen.

Summer is for quick, cool meals — something for the grill or a picnic. But fall? Fall is for hearty, warm dinners. Think meat and potatoes, roasted vegetables, and most of all… soup.

I love soup season. Chili, clam chowder, corn chowder, chicken noodle — they all have their place. But lately, my new favorite has been Potato Broccoli Cheese Soup. It’s creamy, rich, and perfectly cozy for a cool autumn day. Each spoonful feels like a hug from the inside out.

Recipe

Ingredients

1 cup onion, diced

5 1/2 Tbsp butter, divided

1 1/3 cups diced carrots

1 cup diced celery

1/2 tsp garlic granules

3 cups chicken broth

3 1/2 cups peeled and cubed potatoes (1/2″ -3/4″ cubes)

2 cups chopped broccoli florets

1 cup chopped cauliflower florets

1/4 tsp dried thyme

6 Tbsp flour

3 cups milk

1 cup half and half

2 cups shredded sharp cheddar cheese (8 oz)

1/3 finely shredded parmesan cheese (1 oz)

Directions

In a large sauce pan melt 1 1/2Tbsp butter. Add carrots, celery and onion, sauté 3-4 minutes. Add garlic stir about 30 seconds.

Stir in chicken broth, potatoes and thyme. Over medium-high heat, bring to a boil, reduce heat and cover. Cook 15 minutes. Add broccoli and cauliflower. Cook until veges are tender, about 5 minutes. Cover and remove from heat.

In a medium sauce pan melt 4 Tbsp butter. Stir in flour and stirring constantly cook for 1 minute. While stirring slowly add milk. Continue stirring until sauce thickens. While stirring, add half and half. Remove from heat and add to the vegetable mixture. Stir in cheeses until melted.

Pair it with a slice of warm bread or a crusty roll, and you have pure comfort in a bowl. This is the kind of meal that makes you slow down, enjoy the moment, and truly savor the season.