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Broccoli Potato Soup

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A comforting and creamy Broccoli Potato Soup, perfect for chilly evenings and busy families.

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
  • ⅓ 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 chicken broth, diced carrots, cubed potatoes, and onion powder in a large pot. Bring the mixture to a boil, then 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 until the vegetables are tender.
  3. Melt the butter in a separate saucepan over medium heat. Once melted, whisk in the flour and cook for about 1 minute until it turns golden brown.
  4. Gradually whisk in the milk, stirring continuously for about 5 minutes until the mixture thickens to a sauce consistency.
  5. Stir in the shredded cheddar cheese until completely melted and smooth. Then, add salt and garlic pepper, stirring well.
  6. Pour the cheese sauce into the large pot with the cooked vegetables. Mix until everything is well combined. If you prefer a thinner soup, adjust the consistency with additional milk.
  7. Taste and adjust seasoning with more salt and pepper if needed.
  8. Serve the soup hot, topped with the chopped bacon pieces for extra flavor and crunch. Enjoy!

Notes

For deeper flavor, consider sautéing some garlic with the butter before adding flour. Store leftover soup in an airtight container in the refrigerator for up to 4 days. Freeze in portions for up to 3 months.

Nutrition

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