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The air grows colder, and the days grow shorter, signaling the arrival of soup season. What better way to warm up than with a hearty bowl of Broccoli Potato Soup? This recipe combines the rich flavors of potatoes, broccoli, and cheese into a comforting dish perfect for cozy nights at home.
Why You’ll Love This Broccoli Potato Soup
- Nutritious and Delicious: Packed with vitamins A and C, calcium, and iron, this soup offers a healthy twist on traditional comfort food.
- Homemade Goodness: Unlike store-bought soups, this version gives you full control over the ingredients for a fresher taste.
- Southern Flavors: The cheesy goodness paired with hearty potatoes and broccoli creates a soul-warming dish.
- Easy and Convenient: Make a big batch to enjoy now and freeze the rest for later!
Ingredients
- Chicken or Vegetable Broth: Opt for low-sodium varieties to keep the soup lighter.
- Carrots: Diced carrots add a touch of sweetness and vibrant color.
- Potatoes: Peeled and cubed, these provide the hearty texture.
- Broccoli: Fresh, finely chopped broccoli is the nutritional star of this dish.
- Cheese: Shredded cheddar cheese melts perfectly into the soup for creamy indulgence.
- Bacon: Cooked and crumbled bacon adds a smoky, savory topping.
How to Make Broccoli Potato Soup
Step 1: Prepare the Vegetables
- In a large pot, combine broth, carrots, potatoes, and onion powder.
- Bring to a boil, then simmer for 10 minutes.
- Add the broccoli, cover, and simmer for an additional 10 minutes.
Step 2: Make the Cheese Sauce
- In a separate saucepan, melt butter and whisk in flour until golden brown.
- Gradually add milk, stirring until thickened.
- Stir in shredded cheddar cheese, salt, and garlic pepper until smooth.
Step 3: Combine and Serve
- Add the cheese sauce to the pot of vegetables, stirring until well combined.
- Adjust the consistency with extra milk if needed.
- Garnish with bacon and additional cheese before serving.
Storage Options
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Divide soup into individual portions, freeze, and reheat on the stove or in the microwave.
Variations and Substitutions
- Creamier Soup: Use heavy cream or half-and-half for a richer texture.
- Vegetarian Version: Swap out chicken broth for vegetable broth and omit the bacon.
- Spicy Twist: Add cayenne pepper or red pepper flakes for some heat.
- Extra Veggies: Include peas, corn, or mushrooms for added color and flavor.
What to Serve With Broccoli Potato Soup
- Crusty Bread: Ideal for dipping into the creamy soup.
- Side Salad: A fresh green salad with tangy vinaigrette balances the richness.
- Herb Garnish: Sprinkle with chopped parsley, chives, or thyme for a finishing touch.
- Cheese Crisps: Bake thin slices of cheese for a crispy, flavorful topping.
Frequently Asked Questions
Can I Make This Soup Gluten-Free ?
Yes, simply use a gluten-free flour blend and ensure all ingredients are gluten-free.
Can I Use Bone Broth Instead of Chicken Broth ?
Absolutely! Bone broth adds additional flavor and nutritional benefits.
How Do I Adjust the Soup’s Consistency ?
For a thinner soup, add more milk or broth. For a thicker consistency, reduce the amount of liquid added.
Can I Freeze Leftover Soup ?
Yes, divide the soup into portions, freeze in airtight containers, and thaw before reheating.
After preparing this Broccoli Potato Soup, you’ll have a steaming bowl of creamy, cheesy, and hearty goodness. The perfect blend of flavors and textures makes it an ideal comfort food for chilly days or anytime you need a taste of homemade warmth.
Enjoy your creation and feel free to share with family and friends !
Broccoli Potato Soup
Ingredients
Chicken or Vegetable Broth
- 4 cups broth low-sodium
- 2 cups carrots diced
- 4 cups potatoes peeled and cubed
- 2 cups broccoli finely chopped
- 1 cup cheddar cheese shredded
- 4 slices bacon cooked and chopped
Instructions
- In a large pot, combine broth, carrots, potatoes, and onion powder. Simmer for 10 minutes.
- Add broccoli, cover, and simmer for another 10 minutes.
- In a separate saucepan, melt butter, whisk in flour until golden brown. Gradually add milk, stirring until thickened.
- Stir in shredded cheddar cheese, salt, and garlic pepper until smooth.
- Add cheese sauce to the vegetables, stir to combine. Adjust consistency with milk. Garnish with bacon and extra cheese.
Notes
Nutrition