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Broccoli Potato Soup

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Warm your heart and satisfy your taste buds with a comforting bowl of Broccoli Potato Soup. This delightful dish combines tender broccoli and creamy potatoes into a luscious, cheesy soup, perfect for chilly evenings.

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
  • ¼ 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. In a large pot, combine the chicken broth, diced carrots, cubed potatoes, and onion powder. Bring this mixture to a boil. Once boiling, cover and reduce the heat to a simmer for about 10 minutes.
  2. Add the finely diced broccoli to the pot. Cover again and simmer for an additional 10 minutes, allowing the broccoli to soften.
  3. In a separate saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute until it reaches a golden brown color.
  4. Gradually whisk in the milk, cooking for about 5 minutes, stirring continuously until the sauce thickens.
  5. Stir in the shredded cheddar cheese into the thickened sauce until it melts and becomes smooth. Add salt and garlic pepper for seasoning.
  6. Pour the cheese sauce into the large pot with the vegetables. Stir everything together until well combined, adjusting the soup’s consistency with additional milk if desired. Taste and add more salt and pepper if needed.
  7. Serve the soup warm, topped with chopped bacon pieces for added crunch. Enjoy!

Notes

For an extra creamy texture, use an immersion blender to puree a portion of the soup. Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://easydishestomake.com/broccoli-potato-soup-2/