Potato Soup with Broccoli and Cheese

            This is such a warm and comforting soup. It is creamy, has tons of flavor and is super easy to make. I will tell you that this recipe is more of a chowder type recipe, meaning that it is thicker than normal soup. That is easily dealt with if, like us, you like more of a liquidy soup. I just add more broth or milk until it is the consistency we like.

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            I know when I was making this, my husband and kids had to have been sneaking a spoonful here and there. They were all anxious when I said ‘Soup’s Done!’ I had absolutely no leftovers that night. Not even a spoonful! The added ingredients of carrots and crumbled bacon, that just took the flavor over the top of the taste scale.

Frequently Asked Questions:

Can I use frozen broccoli in the soup?

Yes, you can. I seriously recommend using all fresh vegetables though. Fresh will give the full flavor of all the ingredients combined.

Can the soup be frozen?

Yes, this soup will last for a month in your freezer. You need to store it in airtight containers or zipper freezer bags.

Is there a potato that works best in this soup?

Russet potatoes are what I use. They are firmer than reds. Yukon gold could be used also.

When these cooler months start to invade our warmth from summer, you will be prepared if you keep this recipe handy. Soups are the ultimate meal when the temps cool down. Soup can keep you all warm and fuzzy inside.

What ingredients do you need for Potato Soup with Broccoli and Cheese

            30 ounces of chicken broth

            4 medium russet potatoes, cubed into bite size pieces

            3 medium carrots, peeled and sliced

            2 small heads of broccoli, use the florets

            1 tsp onion powder (can be substituted with 1 small diced onion)

            6 to 8 slices of bacon, cooked and crumbled

            1 tbsp butter

            1 tsp salt

            ½ tsp pepper

            ½ tsp garlic powder

            ⅓ cup of flour

            3 ½ cups milk

            4 cups cheddar cheese, shredded

How to make Potato Soup with Broccoli and Cheese

FIRST STEP:

In a large soup pot, put the broth, potatoes, carrots and onion powder. Bring to a simmer, cover with a lid and let cook slowly for 10 minutes.

Add in the broccoli, return the cover and cook an additional 10 minutes.

SECOND STEP:

In another smaller pan, melt the butter, add in the flour and whisk continuously until it becomes a golden brown color.

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Continue whisking as you add the milk. The sauce will begin to thicken within 5 minutes.

THIRD STEP:

Add the cheese, salt, pepper and garlic. Stir until all cheese is melted. Remove from the heat.

Pour this cheese sauce into the larger pot and combine well.

FOURTH STEP:

If you want your soup to have a little thinner consistency, add a little milk at a time, until the desired thickness is achieved.

Top with bacon pieces

Serve warm with optional slices of baguette bread, warm dinner rolls or fresh homemade bread. 

This is the ultimate in all soup recipes!! Enjoy! 

Potato Soup with Broccoli and Cheese

Potato Soup with Broccoli and Cheese

Yield: 8
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

Ingredients

  • 30 ounces of chicken broth
  •             4 medium russet potatoes, cubed into bite size pieces
  •             3 medium carrots, peeled and sliced
  •             2 small heads of broccoli, use the florets
  •             1 tsp onion powder (can be substituted with 1 small diced onion)
  •             6 to 8 slices of bacon, cooked and crumbled
  •             1 tbsp butter
  •             1 tsp salt
  •             ½ tsp pepper
  •             ½ tsp garlic powder
  •             ⅓ cup of flour
  •             3 ½ cups milk
  •             4 cups cheddar cheese, shredded

Instructions

FIRST STEP:

In a large soup pot, put the broth, potatoes, carrots and onion powder. Bring to a simmer, cover with a lid and let cook slowly for 10 minutes.

Add in the broccoli, return the cover and cook an additional 10 minutes.

SECOND STEP:

In another smaller pan, melt the butter, add in the flour and whisk continuously until it becomes a golden brown color.

Continue whisking as you add the milk. The sauce will begin to thicken within 5 minutes.

THIRD STEP:

Add the cheese, salt, pepper and garlic. Stir until all cheese is melted. Remove from the heat.

Pour this cheese sauce into the larger pot and combine well.

FOURTH STEP:

If you want your soup to have a little thinner consistency, add a little milk at a time, until the desired thickness is achieved.

Top with bacon pieces

Serve warm with optional slices of baguette bread, warm dinner rolls or fresh homemade bread. 

Nutrition Information:
Serving Size: 1 cup
Amount Per Serving: Calories: 140Total Fat: 24gSaturated Fat: 14gTrans Fat: 10gCholesterol: 280mgSodium: 44mgProtein: 20g