Broccoli Cheddar Potato Soup
User Reviews
5.0
1,065 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
8
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Calories
479 kcal
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Course
Main Course, Soup
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Cuisine
American
Broccoli Cheddar Potato Soup
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Thick and creamy broccoli cheddar potato soup is packed with veggies and flavor for a hearty favorite in under an hour!
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Ingredients
- 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
- 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
- 6 lices bacon, cooked and chopped
Instructions
- In a large pot, add broth, potatoes, carrots, and onion powder and bring to a boil over medium-high heat. Reduce the heat to medium-low.
- Cover and simmer for about 10 minutes.
- Add broccoli, cover, and simmer for 10 minutes.
- Meanwhile, melt butter in a large saucepan over medium-low heat. Whisk in flour and cook for another minute, until golden brown. Whisk in milk, turn the heat to medium, and cook, stirring, for 5 minutes, or until the sauce thickens.
- Add cheese and stir until it is all melted. Add salt and garlic pepper. Pour cheese sauce into the soup pot and stir until well combined.
- Add more milk if you like a thinner consistency, and season with additional salt and garlic pepper to taste.
- Top with bacon pieces and extra cheese, if desired, and serve warm.
Notes
- Adjust the texture. Use a fork or immersion blender to mash up some of the potatoes, making the soup even creamier. For a lighter texture, thin it out with extra broth or water.
- Use a fork or immersion blender to mash up some of the potatoes, making the soup even creamier
- Store leftovers in airtight containers in the fridge for 3-4 days or heavy-duty freezer bags for up to 1 month. To cook, let the soup thaw overnight in the refrigerator.
- Reheat the soup carefully over low to medium heat, whisking frequently and stirring well.
Nutrition Information
Show Details
Serving
1g
Calories
479kcal
(24%)
Carbohydrates
22g
(7%)
Protein
24g
(48%)
Fat
34g
(52%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
91mg
(30%)
Sodium
872mg
(36%)
Potassium
777mg
(22%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
4372IU
(87%)
Vitamin C
137mg
(152%)
Calcium
612mg
(61%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 479kcal | 24% |
| Carbohydrates | 22g | 7% |
| Protein | 24g | 48% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 91mg | 30% |
| Sodium | 872mg | 36% |
| Potassium | 777mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 4372IU | 87% |
| Vitamin C | 137mg | 152% |
| Calcium | 612mg | 61% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,065 reviews
Excellent
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