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By Katherine Langford
Live in the Kitchen with Elizabeth: Broccoli Cheese Soup
Marcus Chen
Marcus Chen
Managing Editor · St. Paul, MN
Marcus manages the day-to-day editorial workflow across all brands, coordinating coverage assignments and ensuring editorial standards are met. He previously served as city editor at the Pioneer Press and holds a degree in Political Science from Carleton College.
More from Marcus →Managing Editor · Thursday, October 29, 2026 at 12:35 PM · 1 min read
Fall soup season is in full swing, and Twin Cities Live host Elizabeth Ries is keeping the cozy vibes going with her own irresistible take on broccoli cheese soup. Elizabeth shares her recipes on her blog, Home to Homestead, where you can subscribe to get this one delivered straight to your inbox. You can also follow her on Instagram for more delicious recipes and a peek at her backyard chickens and catch Twin Cities Live today at three. BROCCOLI CHEESE SOUPIngredients:Olive oilCarrots, dicedCelery, dicedOnion, dicedRusset potatoes, choppedGarlic, mincedFresh rosemaryFresh thymeSaltBlack pepper2 tbsp butter2 tbsp flourChicken or vegetable stock1 cup whole milk2 cups broccoli, chopped1 cup shredded cheddar cheeseInstructions:In a soup pot or Dutch oven, heat olive oil and add the carrots, celery, and onion.Add the chopped russet potatoes and cook for a few minutes.Stir in the garlic, rosemary, and thyme.Season with salt and pepper.Add the butter and flour, stirring constantly, and co
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