Description
This Broccoli Cheddar Potato Soup is a creamy, comforting soup loaded with tender potatoes, fresh broccoli, and rich cheddar cheese. Perfect for chilly days, it combines hearty vegetables and savory bacon pieces in a cheesy, velvety broth that warms you from the inside out.
Ingredients
Soup Base
- 2 (14.5-ounce) cans low-sodium chicken broth (or vegetable broth)
- 4 medium potatoes, peeled and cubed
- 2-3 large carrots, diced
- 1 teaspoon onion powder
- 2 small heads broccoli, diced small
Cheese Sauce
- 3 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 3½ cups milk, plus more as needed
- 4 cups shredded cheddar cheese, plus more for topping (optional)
- 1 teaspoon salt
- ½ teaspoon garlic pepper
Toppings
- 6 slices bacon, cooked and chopped
Instructions
- Cook Vegetables: In a large pot, combine the chicken broth, cubed potatoes, diced carrots, and onion powder. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer for about 10 minutes until the potatoes and carrots begin to soften.
- Add Broccoli: Add the diced broccoli to the pot, cover again, and simmer for an additional 10 minutes until all the vegetables are tender.
- Prepare Cheese Sauce: While the vegetables cook, melt the unsalted butter in a large saucepan over medium-low heat. Whisk in the all-purpose flour and cook for about a minute until the mixture turns golden brown, forming a roux.
- Add Milk: Gradually whisk in the milk, increase the heat to medium, and continue stirring for about 5 minutes or until the sauce thickens to a creamy consistency.
- Incorporate Cheese and Seasoning: Stir in the shredded cheddar cheese until fully melted. Add salt and garlic pepper, mixing well to flavor the cheese sauce.
- Combine Sauce and Soup: Pour the cheese sauce into the pot with the cooked vegetables. Stir gently to combine everything evenly. Adjust the soup’s thickness by adding more milk if desired, and season further with salt and garlic pepper to taste.
- Serve: Ladle the soup into bowls and top with the chopped cooked bacon and extra shredded cheese if desired. Serve warm for a comforting meal.
Notes
- Use low-sodium broth to better control the saltiness of the soup.
- You can substitute milk with half-and-half for a richer soup.
- Add more or less cheese based on your preference for cheesiness.
- Bacon can be omitted for a vegetarian version or replaced with crispy smoked tempeh.
- This soup thickens as it cools; reheat gently with a splash of milk to loosen it.
