Broccoli Cheddar Potato Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 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
Description
The soup begins by simmering peeled, cubed potatoes and diced carrots in broth with onion powder until soft. Broccoli florets are added later to cook until tender but still vibrant. Separately, a roux is made by cooking butter and flour until golden, then whisking in milk to form a creamy sauce. Shredded cheddar cheese is stirred in along with salt and garlic pepper seasoning, melting to create a rich cheese sauce. This sauce is combined with the vegetable broth and potatoes to form the soup’s base. Additional milk can be added to adjust thickness to preference. The finished soup is served warm, garnished with chopped cooked bacon and extra shredded cheddar for savory flavor and texture contrast.
This soup is a filling, creamy dish suitable as a main course or starter, especially in cooler weather. It pairs well with bread or a simple salad. The combination of potatoes and broccoli creates a hearty texture with cheesy notes balanced by the smoky bacon topping.
For a creamier texture, some potatoes can be mashed within the soup. Leftovers keep well refrigerated for 3-4 days or frozen up to one month. Reheating should be gentle with frequent stirring to prevent scorching.
Ingredients
- 2 (14.5-ounce) cans chicken broth low-sodium, or vegetable broth
- 4 potato peeled and cubed, medium
- 2-3 carrot diced, large
- 1 teaspoon onion powder
- 2 broccoli diced small, small heads
- 3 tablespoons butter unsalted
- ⅓ cup all-purpose flour
- 3½ cups milk plus more as needed
- 4 cups cheddar cheese plus more for topping (optional, shredded
- 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
- To achieve a creamier soup, mash some of the cooked potatoes in the pot or use an immersion blender on a portion of the soup.
- Store leftovers in airtight containers in the refrigerator for up to 3-4 days or freeze in heavy-duty bags for up to a month.
- When reheating, warm the soup slowly over low to medium heat and stir frequently to prevent burning.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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