Broccoli Potato Soup
User Reviews
5
Broccoli Potato Soup
Description
This soup starts with slowly crisped bacon in a pot to develop flavor and render drippings, which are then used along with butter to soften diced onions and carrots until caramelized. Garlic and seasonings like soy sauce, hot sauce, mustard powder, parsley, and oregano build depth. Flour is added as a roux base, then chicken broth and half and half are gradually incorporated and simmered to develop a rich broth.
Peeled and chunked Yukon Gold potatoes are added and cooked until tender along with broccoli florets, which soften without losing their green color. The addition of shredded cheddar and grated Parmesan cheeses creates a creamy texture with cheesy richness while the bacon bits add smoky accents. The soup balances savory, subtle spice, and creamy elements in every spoonful.
Typically served warm, this soup is filling and hearty. Potatoes such as red or Yukon Gold work best for texture, though russet potatoes may be too starchy. Variations can include additional cheeses or swapping broccoli for cauliflower.
The soup can be stored in the refrigerator up to 3 days or frozen for up to 3 months without losing texture. Avoid adding cheese to overly hot soup to prevent a grainy texture.
Ingredients
- 6 Bacon drippings reserved, strips
- 3 tablespoons bacon drippings can sub butter
- 1 yellow onion diced, medium
- ¾ cup carrot diced
- 3 cloves garlic minced
- 1 teaspoon soy sauce can sub Worcestershire sauce
- 1 teaspoon hot sauce optional
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- ½ teaspoon oregano dried
- ¼ cup flour
- 5 cups chicken broth
- 1 cup half and half
- salt to taste
- black pepper to taste
- 1 ½ lbs. potato or red potatoes. See notes, Yukon gold variety
- 4 cups broccoli fresh or frozen, florets
- 1 ¼ cups cheddar cheese shredded
- 1/3 cup Parmesan Cheese grated
Instructions
- Cut the bacon in half and place it in a 4-quart soup pot. Cook it slowly over low heat until crispy on each side. Reserve the drippings and set aside. Roughly chop the bacon once cooled.
- Measure out remaining ingredients while the bacon cooks. Cut the broccoli florets into smaller bite size pieces. Don’t cut the potatoes until ready to use.
- Heat 3 tablespoons bacon drippings (or butter) in the same soup pot over medium heat. Add the onions and carrots and simmer until very softened and slightly caramelized, about 12 minutes.
- Add the garlic, soy sauce, hot sauce, parsley, mustard powder, and oregano and cook for 1 minute. Add the flour and cook for 2 minutes, stirring continuously.
- Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner. Bring to a boil, then reduce to a simmer. Let it simmer and concentrate for 10 minutes.
- Peel the potatoes and cut into ¾-inch chunks. Season lightly with salt and pepper and add them to the soup. Simmer, partially covered, for 15 minutes. Stir occasionally as it cooks.
- Add the broccoli and simmer for 7 more minutes, or until the potatoes are fork tender and the broccoli is cooked through.
- Optional: Use an immersion blender to pulse the soup a few times to smooth out the consistency slightly. You can also transfer some of the broth to a blender.
- Reduce heat to low and gradually stir in the cheese until melted and combined. Stir in half of the bacon.
- Taste the soup and add additional seasoning if desired. Garnish with remaining bacon and serve!
Notes
- Bacon adds flavor but can be omitted; butter can replace bacon drippings.
- Use Yukon Gold potatoes for creamy texture; red potatoes also hold well for soup.
- Do not add cheese to soup when too hot to avoid grainy consistency; add when temperature is lower.
- This soup stores well refrigerated up to 3 days or frozen up to 3 months.
- Variations include different cheeses or substituting cauliflower for broccoli.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 36g | 12% |
| Protein | 18g | 36% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 68mg | 23% |
| Sodium | 1271mg | 53% |
| Potassium | 924mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 3496IU | 70% |
| Vitamin C | 80mg | 89% |
| Calcium | 326mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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