Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Broccoli Potato Soup

  • Author: Olivia
  • Total Time: 1hr

Description

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

Scale
  • 6 strips bacon (drippings reserved)
  • 3 tablespoons bacon drippings (can substitute with butter)
  • 1 medium yellow onion, diced
  • 3/4 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
  • 1/2 teaspoon dried oregano
  • 1/4 cup flour
  • 5 cups chicken broth
  • 1 cup half and half (cream and milk mixture)
  • Salt and pepper, to taste
  • 1 1/2 lbs. Yukon Gold potatoes, or russet potatoes
  • 4 cups broccoli florets (fresh or frozen)
  • 1 1/4 cups cheddar cheese, shredded
  • 1/3 cup Parmesan cheese, grated

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Thicken the Soup:
    • Sprinkle in the flour and stir continuously for 2 minutes to eliminate any raw flour taste.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://www.greenku.com/broccoli-potato-soup/