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Broccoli Potato Soup

Broccoli Potato Soup
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Indulge in the warmth of this creamy Broccoli Potato Soup, a comforting dish that combines the rich flavors of fresh broccoli and hearty potatoes. Perfect for chilly evenings or as a satisfying lunch, this soup is both nutritious and delicious. With hints of cheese and a blend of spices, each spoonful offers layers of flavor that are sure to please everyone at the table. This versatile recipe can be enjoyed on its own or paired with crusty bread for an even more fulfilling meal.

Ingredients

Scale
  • 6 strips chicken bacon
  • 3 tablespoons butter
  • 1 medium yellow onion (diced)
  • ¾ cup carrots (diced)
  • 3 cloves garlic (minced)
  • 1 teaspoon soy sauce
  • 1 teaspoon hot sauce (optional)
  • 1 teaspoon EACH: dried parsley, mustard powder
  • ½ teaspoon dried oregano
  • ¼ cup flour
  • 5 cups chicken broth
  • 1 cup half and half
  • Salt/Pepper (to taste)
  • 1 ½ lbs. yukon gold potatoes (or red potatoes)
  • 4 cups broccoli florets (fresh or frozen)
  • 1 ¼ cups cheddar cheese (shredded)
  • 1/3 cup parmesan cheese (grated)

Instructions

  1. In a 4-quart pot, cook chicken bacon over low heat until crispy. Reserve drippings and chop bacon once cooled.
  2. Sauté diced onions and carrots in the reserved drippings (or butter) until softened.
  3. Stir in minced garlic, soy sauce, hot sauce, parsley, mustard powder, oregano, and flour; cook briefly.
  4. Gradually add chicken broth and half-and-half, bringing to a boil and simmering for 10 minutes.
  5. Add chopped potatoes; simmer partially covered for 15 minutes.
  6. Stir in broccoli florets; continue simmering until vegetables are tender.
  7. For a smoother texture, blend part of the soup if desired.
  8. Lower heat, stir in cheeses until melted and mix in half of the chopped chicken bacon before serving.

Nutrition

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