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Broccoli Potato Soup is the ultimate comfort food that brings together hearty vegetables, crispy bacon, and two types of cheese in a rich, creamy broth. This soup is not only flavorful but also packed with nutrition, making it perfect for a cozy weeknight dinner or a satisfying lunch. The combination of broccoli and potatoes provides a nutritious base, while bacon and cheese add depth of flavor that will make everyone ask for seconds. Whether you’re cooking for the family or meal prepping, this recipe is a must-try!

Ingredients:

6 strips bacon (drippings reserved)
3 tablespoons bacon drippings (can substitute with butter)

1 medium yellow onion, diced
¾ cup carrots, diced
3 cloves garlic, minced

1 teaspoon soy sauce (can substitute with Worcestershire sauce)
1 teaspoon hot sauce (optional)
1 teaspoon each: dried parsley, mustard powder

½ teaspoon dried oregano
¼ cup flour
5 cups chicken broth

1 cup half and half (cream and milk mixture)
Salt and pepper, to taste
1 ½ lbs. Yukon Gold potatoes, or russet potatoes

4 cups broccoli florets (fresh or frozen)
1 ¼ cups cheddar cheese, shredded
1/3 cup Parmesan cheese, grated

Instructions:

Cook the Bacon:
- Cut the bacon in half and place it in a 4-quart soup pot. Cook slowly over low heat until crispy on both sides. Set aside the bacon drippings for later use and roughly chop the bacon once it cools down.
Prep the Ingredients:
- While the bacon is cooking, measure out the remaining ingredients. Chop the broccoli florets into smaller bite-sized pieces. Wait to peel and chop the potatoes until ready to use, as this keeps them fresh.
Sauté Vegetables:
- Heat 3 tablespoons of the reserved bacon drippings (or butter) in the same pot over medium heat. Add the diced onion and carrots, and cook for about 12 minutes until softened and slightly caramelized.

Add Seasonings:
- Stir in the minced garlic, soy sauce (or Worcestershire sauce), hot sauce (if using), dried parsley, mustard powder, and oregano. Cook for 1 minute to release the flavors.
Thicken the Soup:
- Sprinkle in the flour and stir continuously for 2 minutes to eliminate any raw flour taste.
Add Broth & Cream:
- Gradually add the chicken broth, stirring continuously to avoid lumps. Add the half and half slowly and bring the mixture to a boil. Reduce the heat to a simmer and allow the soup to cook for 10 minutes, letting it thicken and concentrate.

Cook the Potatoes:
- Peel and chop the potatoes into ¾-inch chunks. Lightly season with salt and pepper, then add them to the soup. Simmer for 15 minutes, stirring occasionally, until the potatoes are tender.
Add the Broccoli:
- Add the broccoli florets to the soup and simmer for another 7 minutes, or until both the broccoli and potatoes are fork-tender.
Blend (Optional):
- For a smoother texture, use an immersion blender to pulse the soup a few times. You can also blend a portion of the soup in a blender, then return it to the pot.

Incorporate the Cheese:
- Reduce the heat to low and gradually stir in the shredded cheddar and Parmesan cheese until melted and well combined. Stir in half of the chopped bacon for extra flavor.
Taste and Serve:
- Taste the soup and adjust seasoning with additional salt or pepper if needed. Garnish with the remaining bacon and serve hot.

Cooking Tips:

Choosing Potatoes: Yukon Gold potatoes give the soup a creamy texture, but you can substitute them with russet potatoes for a more traditional feel.
Thickening: If you like a thicker soup, you can increase the flour or mash some of the potatoes before serving.

Blending: Blending the soup is optional, but it adds a lovely, smooth consistency. Only pulse a few times if you want to keep some chunks for texture.
Dairy-Free Option: Substitute the half and half with coconut milk for a dairy-free version. You can also omit the cheese or use a dairy-free cheese alternative.

Nutritional Benefits:

Broccoli: Rich in fiber, vitamins C and K, and antioxidants that support immune health.

Potatoes: A great source of potassium and vitamin C, potatoes add fiber and energy to the dish.
Bacon: Adds protein and flavor, though it’s best enjoyed in moderation.
Cheese: Provides calcium and protein, while contributing to the rich, creamy texture.

Why You’ll Love This Recipe:

Comforting and Hearty: This soup is rich, creamy, and packed with comforting flavors. The combination of bacon, cheese, and hearty vegetables makes it satisfying and filling.
Nutrient-Dense: With broccoli, potatoes, and carrots, this soup is not only delicious but also full of vitamins, fiber, and antioxidants.
Customizable: You can adjust the ingredients to suit your preferences, such as adding more veggies, adjusting the spices, or even making it dairy-free.

Dietary Information:

Vegetarian: No (contains bacon, but can be made without it)
Gluten-Free: No (contains flour, but gluten-free flour can be used)
Dairy-Free: No (contains half and half and cheese, but can be made dairy-free)

Nut-Free: Yes

Why This Recipe Works:

The combination of bacon drippings (or butter), vegetables, and two types of cheese creates a delicious, layered flavor that elevates this soup from simple to special. The potatoes and broccoli add texture and nutrition, while the spices and seasonings give the soup a savory depth. The optional blending step allows you to adjust the texture to your preference, making it creamy or leaving it chunky.

Conclusion:

Broccoli Potato Soup is the perfect blend of comfort and nutrition. It’s easy to make, rich in flavor, and loaded with nutrients from the vegetables. Whether served as a main dish or alongside a sandwich or salad, this soup is guaranteed to warm you up and satisfy your hunger. Make a big batch and enjoy leftovers throughout the week—it tastes even better the next day!

Broccoli Potato Soup

Author: Olivia
Total Time: 1hr

Print Recipe

Description

Instructions

Cook the Bacon:
- Cut the bacon in half and place it in a 4-quart soup pot. Cook slowly over low heat until crispy on both sides. Set aside the bacon drippings for later use and roughly chop the bacon once it cools down.

Prep the Ingredients:
- While the bacon is cooking, measure out the remaining ingredients. Chop the broccoli florets into smaller bite-sized pieces. Wait to peel and chop the potatoes until ready to use, as this keeps them fresh.
Sauté Vegetables:
- Heat 3 tablespoons of the reserved bacon drippings (or butter) in the same pot over medium heat. Add the diced onion and carrots, and cook for about 12 minutes until softened and slightly caramelized.
Add Seasonings:
- Stir in the minced garlic, soy sauce (or Worcestershire sauce), hot sauce (if using), dried parsley, mustard powder, and oregano. Cook for 1 minute to release the flavors.

Thicken the Soup:
- Sprinkle in the flour and stir continuously for 2 minutes to eliminate any raw flour taste.
Add Broth & Cream:
- Gradually add the chicken broth, stirring continuously to avoid lumps. Add the half and half slowly and bring the mixture to a boil. Reduce the heat to a simmer and allow the soup to cook for 10 minutes, letting it thicken and concentrate.
Cook the Potatoes:
- Peel and chop the potatoes into ¾-inch chunks. Lightly season with salt and pepper, then add them to the soup. Simmer for 15 minutes, stirring occasionally, until the potatoes are tender.

Add the Broccoli:
- Add the broccoli florets to the soup and simmer for another 7 minutes, or until both the broccoli and potatoes are fork-tender.
Blend (Optional):
- For a smoother texture, use an immersion blender to pulse the soup a few times. You can also blend a portion of the soup in a blender, then return it to the pot.
Incorporate the Cheese:
- Reduce the heat to low and gradually stir in the shredded cheddar and Parmesan cheese until melted and well combined. Stir in half of the chopped bacon for extra flavor.

Taste and Serve:
- Taste the soup and adjust seasoning with additional salt or pepper if needed. Garnish with the remaining bacon and serve hot.

Prep Time: 15mins

Cook Time: 45mins

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