Broccoli Cheddar Potato Soup
Thick and creamy broccoli cheddar potato soup is packed with veggies and flavor for a hearty favorite in under an hour.
Equipment
- Large pot
- large saucepan
- Whisk
Ingredients
- 2 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
- 3.5 cups milk plus more as needed
- 4 cups shredded cheddar cheese plus more for topping (optional)
- 1 teaspoon salt
- ½ teaspoon garlic pepper
- 6 slices 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
Use Russet potatoes or Yukon Golds. Cut potatoes and carrots into uniform sizes. Shred cheese from a block for smoother melting. Store leftovers in airtight containers for 3-4 days or freezer bags for up to 1 month. Reheat carefully over low to medium heat, whisking frequently.
Nutrition
Serving: 1gCalories: 479kcalCarbohydrates: 22gProtein: 24gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 91mgSodium: 872mgPotassium: 777mgFiber: 5gSugar: 9gVitamin A: 4372IUVitamin C: 137mgCalcium: 612mgIron: 2mg
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