Broccoli Potato Cheese Soup+VIDEO
The thick, creamy broccoli potato cheese soup is filled with delicious vegetables and delicious seasonings.
If you like delicious soup, then you will love broccoli and potato soup! Rolls or French bread are great for absorbing savory sauces.
Best broccoli potato cheese soup
Soup is an obsession at this time of year! I often make them, you can almost call it a hobby. I think I like them very much because they remind me of the cold weather and the approaching holidays.
Not long ago, I found a recipe on Pinterest at Mel’s Kitchen Cafe, and I knew I had to try it. It is called Loaded Broccoli Potato Cheese Soup. Want to give it a try just by name? ! I know if it is like our classic broccoli cheese soup, but with bacon and potatoes, it would be great!
When you know that it has broccoli, cheese and potatoes, you will know that it will taste great, let me tell you-it does it! ! It is so rich and delicious, I think my husband secretly ate a few bowls. I may have it too. 😉
The soup eventually becomes very thick, almost a chowder, but you can make more soup by adding more broth or milk, which is how we like it.
How do you make broccoli potato soup
You won’t believe how fast this broccoli cheddar potato soup is made. Even with all its ingredients, it can be cooked in less than 30 minutes. Of course, you have to chop up some vegetables beforehand, so I think it will take about 40 minutes in total. worth!
simmer. To make the soup, first mix the chicken broth, carrots, potatoes and onion powder. Bring to a boil, close the lid, and simmer for about 10 minutes. Add broccoli, cover and simmer for another 10 minutes.
Bold. When simmering, melt the butter in a large pan. Add the flour and cook for another minute (or until golden brown). Add the milk and cook for another 5 minutes until the sauce thickens.
Season + service. Add the cheese and stir until all is melted. Add salt and garlic pepper. Pour the cheese sauce into a large pot and stir well. Add more milk for a thinner consistency, and add any extra salt and pepper. Put bacon slices, sour cream and/or chives on top and you will be in heaven!
Tips + storage information
We definitely recommend using fresh broccoli, you can Use frozen broccoli In this recipe. You can quickly steam the frozen broccoli before adding it, or you can stir the frozen florets with the chicken broth in step 1. This will be boiled and will help soften the broccoli.
Potato: Yukon Golden Potatoes are a good choice for soup because they hold their shape well during cooking. You can really use any type of potatoes on hand, but be aware that they may start to become “powdered.”
Cheese sauce: Use 3 tablespoons of butter instead of 3 tablespoons of bacon fat. Or use a combination of the two, which is equivalent to 3 tablespoons. Adding the cheese slowly should help produce a smooth soup consistency.
texture: You can easily use an immersion blender to make it into a creamy texture instead of a stew texture. If you cook it completely and then slowly stir it with an immersion blender, it should remove all the lumps. Just make sure to remove the bay leaves before mixing.
- Add heavy cream or half and half instead of milk to make a creamier soup
- Dilute with extra broth or water
arrive freeze This broccoli soup, stored in airtight containers or heavy freezer bags, can be stored for up to 1 month. To cook, let the soup thaw in the refrigerator overnight. Reheat the soup carefully over medium-low heat, stirring often and thoroughly.
For more potato soup recipes, please check:
Course main course, soup
Preparation time 10 minutes
30 minutes cooking time
Total time 40 minutes
Calories 478 kcal
Author Little Luna
- 2 14.5 oz can chicken broth
- 2-3 large carrots, peeled and diced
- 4 medium potatoes, peeled and cut into small pieces
- 1 teaspoon onion powder
- 2 small heads of broccoli, washed and diced
- 3 tablespoons butter
- 1/3 cup flour
- 3 1/2 cups milk
- 4 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon garlic pepper
- 6 slices bacon cooked and chopped
Combine chicken broth, carrots, potatoes, and onion powder in a large pot. Bring to a boil, close the lid, and simmer for about 10 minutes.
Add broccoli, cover and simmer for another 10 minutes.
While simmering, melt the butter in a large saucepan. Add the flour and cook for another minute (or until golden brown). Add the milk and cook for another 5 minutes until the sauce thickens.
Add the cheese and stir until all is melted. Add salt and garlic pepper. Pour the cheese sauce into a large pot and stir well.
Add more milk for a thinner consistency, and add any extra salt and pepper. Put bacon slices on top.
The recipe is adapted from Mel’s Kitchen Cafe.
Go to Mel’s Kitchen Cafe for more delicious recipes-she has so many!
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