Indulge in this rich, creamy Broccoli Potato Soup, a comforting blend of tender potatoes, fresh broccoli, carrots, and a savory cheddar cheese sauce. Topped with crispy bacon bits, this cozy soup has everything you need to feel warm and satisfied. Perfect for chilly nights, it’s a hearty, satisfying bowl of goodness that’s easy to make and sure to be a hit with the whole family.
This Broccoli Potato Soup has quickly become one of our family’s most requested dinners. The first time I made it, my husband took one spoonful and immediately asked if we could have it weekly. Even my kids, who aren’t usually keen on broccoli, absolutely love it! Now, whenever it’s on the menu, the whole family eagerly gathers around the table, ready to dig into this cheesy, hearty bowl of comfort. It’s one of those meals that brings us together, and I love how the aroma fills our home with cozy, welcoming vibes.
Why This Broccoli Potato Soup?
- Ultimate Comfort: This soup is thick, creamy, and loaded with veggies like tender potatoes, carrots, and fresh broccoli, creating a cozy, satisfying meal.
- Cheesy Goodness: With cheddar cheese melted into the sauce, every spoonful is rich and flavorful.
- Customizable for All Tastes: Add crispy bacon for an extra kick or leave it off for a vegetarian option. The soup can also be thinned to your preferred consistency with additional milk.
- Simple Ingredients, Big Flavor: Made with kitchen staples like broth, milk, butter, and flour, this soup is easy to prepare and budget-friendly.
Ingredients:
- 2 cans (about 900 ml or 30 oz) low-sodium chicken or vegetable broth
- 4 medium potatoes (around 600 g or 1.3 lb), peeled and cubed
- 2–3 large carrots (roughly 200 g or 7 oz), diced
- 1 tsp onion powder
- 2 small heads broccoli (approximately 250 g or 9 oz), chopped into small pieces
- 3 tbsp unsalted butter (about 43 g or 1.5 oz)
- 80 g (⅓ cup) all-purpose flour
- 830 ml (3½ cups) milk, with extra for thinning if needed
- 4 cups (about 450 g or 1 lb) shredded cheddar cheese, plus more for topping if desired
- 1 tsp salt
- ½ tsp garlic pepper
- 6 slices bacon, cooked and chopped (optional)
Directions:
- Start the Soup Base: In a large pot, combine the broth, cubed potatoes, diced carrots, and onion powder. Bring to a boil over medium-high heat, then reduce to medium-low, cover, and let it simmer for around 10 minutes.
- Add Broccoli: Stir in the broccoli, cover again, and continue simmering for another 10 minutes, or until the vegetables are tender.
- Make the Cheese Sauce: In a separate saucepan over medium-low heat, melt the butter. Add the flour, whisking for about a minute until it forms a light golden roux. Gradually pour in the milk, whisking constantly. Increase the heat to medium and cook for about 5 minutes, stirring often until the mixture thickens into a smooth sauce.
- Incorporate the Cheese: Add the shredded cheddar to the sauce, stirring until fully melted. Season with salt and garlic pepper, then pour the cheese sauce into the soup pot with the vegetables. Stir everything until thoroughly combined.
- Adjust Consistency and Season: For a thinner soup, add more milk to reach your desired consistency. Taste and adjust the seasoning with additional salt or garlic pepper if needed.
- Serve with Toppings: Ladle the soup into bowls, garnish with chopped bacon and extra cheese if desired, and serve warm.
Notes:
- Vegetarian Option: For a vegetarian version, simply use vegetable broth and omit the bacon.
- Consistency Control: If you prefer a thicker soup, add a bit more flour during the sauce-making stage, or use less milk to start.
- Storage and Reheating: This soup can be refrigerated for up to 3 days. Reheat gently over medium heat, adding a splash of milk if the soup has thickened.
- Alternative Cheeses: Feel free to use other cheeses like Gruyère or Monterey Jack for a different twist on the flavor.