Go Back
–+ servings

Broccoli Potato Soup

No ratings yet
Warm, creamy, and bursting with flavor, this Broccoli Potato Soup is the perfect dish for cozy dinners or chilly days, featuring tender potatoes, vibrant broccoli, and rich cheddar cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 540
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 cans chicken broth (14.5 oz each) The base of the soup, providing depth and savory flavor.
  • 2-3 large carrots, peeled and diced Adds sweetness and color to the soup.
  • 4 medium potatoes, peeled and cubed Forms the heart of the soup, giving it body and creaminess.
  • 1 tsp onion powder Enhances the flavor with a mild onion aroma.
  • 2 small heads broccoli, washed and finely diced Freshness and nutrition, adding a nice green color.
  • 3 Tbsp butter For richness and a smooth texture.
  • ⅓ cup flour Helps thicken the soup for a creamy consistency.
  • 3.5-4 cups milk Forms the creamy base, making the soup smooth and luscious.
  • 4 cups shredded cheddar cheese Provides a rich, cheesy flavor that elevates the dish.
  • 1 tsp salt Enhances all the flavors in the soup.
  • ½ tsp garlic pepper Adds a subtle garlic flavor with a hint of heat.
  • 6 slices bacon, cooked and chopped Brings a crunchy texture and smoky flavor to the soup.

Method
 

Preparation
  1. In a large pot, combine the chicken broth, diced carrots, cubed potatoes, and onion powder. Bring to a boil, then cover the pot and let it simmer for about 10 minutes until the vegetables are tender.
  2. Add the finely diced broccoli to the pot, cover, and simmer for an additional 10 minutes. The broccoli should become tender but still vibrant in color.
  3. While the vegetables are simmering, melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for about 1 minute until it turns golden brown.
  4. Gradually whisk in the milk, cooking for about 5 minutes until the sauce thickens to your desired consistency.
  5. Stir in the shredded cheddar cheese until it is melted and smooth. Add salt and garlic pepper, mixing to combine.
  6. Pour the cheese sauce into the large pot with the vegetables. Stir the mixture until everything is well combined.
  7. If the soup is too thick, adjust its consistency by adding more milk. Taste and add additional salt and pepper as needed.
  8. Serve the soup warm, topped with the chopped bacon pieces. Enjoy your comforting bowl of Broccoli Potato Soup!

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 55gProtein: 24gFat: 25gSaturated Fat: 15gSodium: 900mgFiber: 4gSugar: 6g

Notes

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The soup can be frozen for up to 3 months. For best results, freeze it without the cheese, reheating and adding freshly shredded cheese before serving. Variations: Feel free to toss in additional veggies like spinach or cauliflower if you have them on hand. You could also replace the sharp cheddar with a milder cheese for a different flavor profile.

Tried this recipe?

Let us know how it was!