Broccoli Potato Soup

There’s nothing quite like a warm, comforting bowl of broccoli potato soup to chase away the chill of a chilly evening. This creamy and rich soup is a delightful blend of tender broccoli, hearty potatoes, and plenty of melted cheddar cheese, creating a dish that is both satisfying and nourishing. The aroma of simmering vegetables mingles with the savory scent of bacon, making your kitchen feel like a cozy haven. Ideal for family gatherings or a simple weeknight dinner, this soup is sure to become a go-to recipe in your household. You will love the velvety texture, complemented by crispy bacon pieces that add a delightful crunch. Let’s dive into this delicious recipe!

Ingredients

2 cans (14.5 oz each) chicken broth: This forms the base of the soup and adds rich flavor.
2-3 large carrots, peeled and diced: Carrots bring natural sweetness and a touch of color.
4 medium potatoes, peeled and cubed: Potatoes add heartiness and creaminess to the soup.
1 tsp onion powder: This enhances flavor without the need for fresh onions.
2 small heads broccoli, washed and finely diced: Broccoli provides nutrients and a bright, fresh taste.
3 Tbsp butter: Butter enriches the soup and helps in creating the roux.
⅓ cup flour: This thickens the soup for a creamy consistency.
3½ – 4 cups milk: Milk creates a rich, creamy texture in the soup.
4 cups shredded cheddar cheese: Cheddar lends a sharp, cheesy flavor that complements the vegetables.
1 tsp salt: Enhances all the flavors in the soup.
½ tsp garlic pepper: Adds a zesty touch that elevates the overall taste.
6 slices bacon, cooked and chopped: Bacon offers a crunchy, savory topping for the soup.

Step-by-Step Instructions

In a large pot, combine the chicken broth, diced carrots, cubed potatoes, and onion powder. Bring the mixture to a boil, then cover and let it simmer for about 10 minutes until the vegetables start to soften.
Add the finely diced broccoli to the pot, cover again, and let it simmer for an additional 10 minutes. This will cook the broccoli to a tender, yet slightly crisp finish.
While the vegetables are simmering, melt 3 tablespoons of butter in a separate saucepan over medium heat. Once melted, whisk in ⅓ cup of flour and cook for about 1 minute until the mixture is golden brown.
Gradually whisk in 3½ to 4 cups of milk to the butter and flour mixture. Continue to cook, stirring frequently, for about 5 minutes until the sauce thickens.
Stir in the shredded cheddar cheese, allowing it to melt and create a smooth cheese sauce. Add salt and garlic pepper to taste.
Pour the cheese sauce into the large pot with the vegetables and stir until everything is well combined. If the soup feels too thick, adjust the consistency by adding additional milk.
Finally, serve the soup warm, generously topped with chopped bacon pieces for added flavor and texture. Enjoy every comforting spoonful!

Recipe Details

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 servings
Calories: Approximately 380 per serving

Tips, Storage & Variations

Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: To freeze, let the soup cool completely before transferring it to freezer-safe containers. It can last up to 3 months in the freezer. Reheat gently on the stove.
Flavor Variations: You can experiment by adding other ingredients such as corn or peas for additional sweetness, or even diced ham for extra heartiness.

FAQ Section

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1. Can I make this soup vegetarian?
Yes, simply substitute chicken broth with vegetable broth and omit the bacon.

2. How can I make the soup spicier?
Add a pinch of cayenne pepper or chili flakes when cooking the cheese sauce for an extra kick.

3. What can I use instead of cheddar cheese?
Feel free to substitute with any cheese that melts well, such as Monterey Jack or Gouda.

4. Can I use frozen broccoli for this recipe?
Yes, frozen broccoli can be used. Just add it to the pot during the last few minutes of cooking.

5. How can I thicken the soup without flour?
You can use cornstarch or arrowroot powder mixed with water as an alternative thickening agent.

6. Is it possible to make this as a chunky soup?
Absolutely! Simply reduce the amount of blended cheese sauce and leave some of the veggies larger.

Conclusion

This broccoli potato soup is a warm, delightful dish perfect for cozy gatherings or family dinners. The combination of flavorful ingredients makes every bite comforting and delicious. I encourage you to try this recipe and share your experience. For more delicious soup ideas, check out this Broccoli and Potato Soup recipe for inspiration, or visit Courtney’s Sweets for other variations. Enjoy cooking!