Print

Broccoli Potato Soup Recipe

Broccoli Potato Soup Recipe
Print Recipe

★★★★★

4.9 from 12 reviews

This comforting Broccoli Potato Soup recipe combines crispy bacon, tender potatoes, vibrant broccoli, and a creamy cheese-infused broth for a hearty and flavorful meal. Perfect for cooler days, this soup offers a satisfying balance of textures and savory notes with a hint of spice.

Ingredients

Scale

Meat and Fats

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

Vegetables and Aromatics

  • 1 medium yellow onion, diced
  • ¾ cup carrots, diced
  • 3 cloves garlic, minced
  • 1 ½ lbs Yukon gold potatoes (or red potatoes)
  • 4 cups broccoli florets (fresh or frozen)

Spices and Seasonings

  • 1 teaspoon soy sauce (can substitute Worcestershire sauce)
  • 1 teaspoon hot sauce (optional)
  • 1 teaspoon dried parsley
  • 1 teaspoon mustard powder
  • ½ teaspoon dried oregano
  • Salt and pepper, to taste

Thickening Agent

  • ¼ cup flour

Liquids

  • 5 cups chicken broth
  • 1 cup half and half

Cheese

  • 1 ¼ cups cheddar cheese, shredded
  • ⅓ cup parmesan cheese, grated

Instructions

  1. Cook the Bacon: Cut the bacon strips in half and place in a 4-quart soup pot. Cook slowly over low heat until crispy on both sides. Reserve the drippings and set the crispy bacon aside to cool. Once cool, roughly chop the bacon.
  2. Prepare Ingredients: While the bacon cooks, measure and prep the remaining ingredients. Cut broccoli florets into bite-sized pieces. Do not cut potatoes until ready to use to prevent browning.
  3. Sauté Vegetables: Heat 3 tablespoons of the reserved bacon drippings (or butter) in the same soup pot over medium heat. Add diced onions and carrots, and simmer until very softened and slightly caramelized, approximately 12 minutes.
  4. Add Seasonings and Flour: Stir in minced garlic, soy sauce, optional hot sauce, dried parsley, mustard powder, and oregano. Cook for 1 minute. Sprinkle in the flour and cook for 2 minutes, stirring continuously to form a roux.
  5. Add Liquids and Simmer: Gradually add chicken broth in small splashes while stirring continuously to avoid lumps. Add half and half the same way. Bring the mixture to a boil, then reduce to a simmer and let it concentrate for 10 minutes.
  6. Cook Potatoes: Peel and cut potatoes into ¾-inch chunks. Season lightly with salt and pepper. Add to the soup and simmer partially covered for 15 minutes, stirring occasionally to prevent sticking.
  7. Add Broccoli: Stir in broccoli florets and continue simmering for an additional 7 minutes, until potatoes are fork tender and broccoli is cooked through.
  8. Optional Blending: For a smoother consistency, use an immersion blender to pulse the soup a few times or blend a portion of the broth in a blender, then return it to the pot.
  9. Incorporate Cheese and Bacon: Reduce heat to low. Gradually stir in cheddar and parmesan cheeses until fully melted and incorporated. Mix in half of the reserved crispy bacon pieces.
  10. Final Seasoning: Taste the soup and adjust seasoning with additional salt, pepper, or spices if desired. Serve hot with remaining bacon sprinkled on top if preferred.

Notes

  • You can substitute bacon drippings with butter if preferred for a different flavor.
  • Yukon gold potatoes work best for their creamy texture, but red potatoes are a good alternative.
  • Fresh broccoli florets are preferred for texture, but frozen broccoli works well and is more convenient.
  • Using an immersion blender is optional but recommended for a creamier texture without losing all chunkiness.
  • Hot sauce is optional and can be adjusted or omitted depending on taste preferences.
  • Leftover soup stores well in the refrigerator for up to 3 days and reheats nicely.
  • To make this vegetarian, substitute chicken broth with vegetable broth and omit the bacon.

Nutrition

Keywords: Broccoli Potato Soup, creamy soup, bacon soup, vegetable soup, cheddar cheese soup, easy soup recipe

Find it online: https://freshrecipehub.com/broccoli-potato-soup-recipe/