Print

Broccoli Potato Soup

Print Recipe

Warm, creamy, and packed with flavor, this hearty soup combines broccoli, potatoes, and a rich cheese sauce for a delightful medley of tastes.

Ingredients

Scale
  • 2 cans (14.5 oz each) chicken broth
  • 2–3 large carrots, peeled and diced
  • 4 medium potatoes, peeled and cubed
  • 1 tsp onion powder
  • 2 small heads broccoli, washed and finely diced
  • 3 Tbsp butter
  • ½ cup flour
  • 3½ – 4 cups milk
  • 4 cups shredded cheddar cheese
  • 1 tsp salt
  • ½ tsp garlic pepper
  • 6 slices bacon, cooked and chopped

Instructions

  1. Combine the chicken broth, diced carrots, cubed potatoes, and onion powder in a large pot. Bring to a boil.
  2. Cover the pot and reduce heat to simmer for about 10 minutes or until the potatoes are tender.
  3. Add the finely diced broccoli to the pot, cover again, and let simmer for an additional 10 minutes.
  4. Melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for about 1 minute until golden brown.
  5. Gradually whisk in the milk and continue to cook while stirring for about 5 minutes until thickened.
  6. Stir the shredded cheddar cheese into the milk mixture until melted. Add the salt and garlic pepper to the sauce.
  7. Pour the cheese sauce into the large pot with the cooked vegetables. Stir until well-combined.
  8. Adjust the soup’s consistency with more milk if needed. Taste and add more salt and pepper if desired.
  9. Serve warm, topped with chopped bacon pieces. Enjoy!

Notes

For extra flavor, consider adding cayenne or paprika. This soup can be stored in the fridge for up to 3 days or frozen for 3 months.

Nutrition

Keywords: broccoli soup, potato soup, comfort food, cheesy soup

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