Description
Warm, creamy, and packed with hearty vegetables, this Broccoli Potato Soup is the ultimate comfort food for any season. It combines tender potatoes, fresh broccoli, rich cheddar cheese, and smoky bacon for a soul-soothing dish that’s as delicious as it is nutritious. Whether you’re looking for a cozy lunch or a wholesome dinner, this soup delivers flavor and satisfaction in every bite.
Who Is This Recipe For?
This recipe is perfect for:
- Busy families craving a quick, one-pot meal.
- Vegetarians (just skip the bacon and use vegetable broth).
- Soup lovers searching for a filling and nourishing recipe.
- Anyone who enjoys creamy, cheesy comfort food on chilly evenings.
Why It’s Great
- Wholesome & Nutritious: Packed with broccoli, potatoes, and carrots, it’s rich in vitamins, fiber, and antioxidants.
- Creamy Without Being Heavy: The cheese sauce gives it a smooth texture without needing cream.
- Family-Friendly: Even kids love it thanks to the cheesy, velvety flavor.
- Budget-Friendly: Uses simple, everyday ingredients you likely already have in your kitchen.
- Freezer-Friendly: Perfect for meal prep or storing leftovers for later.
Ingredients
- 2 cans (14.5 oz each) of low-sodium chicken or vegetable broth
- 2–3 large carrots, diced
- 4 medium potatoes, peeled and cubed
- 2 small heads of broccoli, finely chopped
- 1 tsp onion powder
- ⅓ cup all-purpose flour
- 3 tbsp unsalted butter
- 3½ cups milk (add more if needed)
- 1 tsp salt
- ½ tsp garlic pepper
- 4 cups shredded cheddar cheese (plus extra for garnish)
- 6 slices cooked bacon, chopped
Instructions
1. Cook the Vegetables
In a large pot, add broth, carrots, potatoes, and onion powder. Bring to a boil, then reduce to medium-low and simmer for about 10 minutes.
2. Add Broccoli
Toss in the chopped broccoli, cover again, and simmer another 10 minutes until all vegetables are tender.
3. Make the Cheese Sauce
In a separate saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute until slightly golden. Gradually pour in the milk while whisking constantly. Continue to stir until thickened, about 5 minutes.
4. Add Cheese & Seasoning
Stir in the shredded cheddar cheese until melted, then season with salt and garlic pepper.
5. Combine & Simmer
Pour the cheese sauce into the pot with the vegetables. Mix well and simmer for a few minutes until creamy and hot. Adjust the thickness with extra milk if desired.
6. Serve & Garnish
Ladle the soup into bowls and top with chopped bacon and extra cheese for a rich, satisfying finish.
Kitchen Equipment Needed
- Large soup pot or Dutch oven
- Medium saucepan
- Whisk
- Ladle
- Cutting board and sharp knife
Storage
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating Tip: Add a splash of milk or broth while reheating to restore creaminess.
FAQ
Q: Can I make this soup vegetarian?
Yes! Use vegetable broth and skip the bacon. The soup will still be rich and flavorful.
Q: Can I use frozen broccoli instead of fresh?
Absolutely. Just thaw and drain it before adding to the pot.
Q: How can I make the soup thicker?
Add an extra tablespoon of flour or reduce the milk slightly for a creamier texture.
Q: Can I add protein?
Yes, diced chicken or turkey can be added for extra protein and heartiness.
Conclusion
This Broccoli Potato Soup is the perfect blend of warmth, comfort, and nutrition. It’s creamy, cheesy, and full of fresh veggies — a meal the whole family will love. Serve it with crusty bread or a side salad for a complete and satisfying dinner. Once you try it, it’ll become a regular in your soup rotation!
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