My Favorite Soup: Broccoli and Potato

Soul food soups aren't only hearty and potato and broccoli-based; when you add cheese deliciousness to the mix, you get something more complicated than just a plain old home soup. The addition of a little bacon transforms it into a culinary kaleidoscope.

Need to Find a Local Source for Potato Bacon Soup?

With this delicious Broccoli Potato Soup recipe, there's no need to eat out. For a fresh take on the classic "potato bacon soup near me," try this recipe with bacon for an added umami taste.

Is it Possible to Add Bone Broth to Broccoli Potato Soup?

Sure thing! This Broccoli Potato Soup is perfect for you if you love the greatest recipes for soups made with bone broth. For a more flavorful and nutritious alternative, use bone broth instead of chicken or vegetable.

Idahoan Loaded Baked Potato Soup: How Does It Measure Up?

By adding potatoes, this Broccoli Potato Soup resembles an Idahoan loaded baked potato soup, but with the addition of broccoli and carrots, it becomes a healthier version. Regarding taste and health benefits, it's an improvement.

Can We Call This Soup Little Soup?

If you're thinking of thin, brothy soups when you hear the phrase "little soup," you'd be mistaken. Though hearty, this Broccoli Potato Soup may be thinned down to suit your "little soup" needs by increasing the amount of broth or milk.

How Can I Eliminate Gluten from This Soup?

No problem! To make delicious gluten-free broccoli cheddar soup, just use a gluten-free flour blend in place of the all-purpose flour and check that your broth is gluten-free. Before using any pre-packaged items, be sure to read the label.

Broccoli Potato Soup is perfect whether you're looking for a comforting dish reminiscent of grandma's cooking, a new favorite soul food, or just a filling and healthy dinner. I hope you like cooking!

What You Need: Two cans of 14.5 oz of vegetable or chicken broth with little sodium

2–3 big carrots, chopped

potatoes, four medium-sized, peeled and cubed

2 little broccoli spears, coarsely chopped

1 teaspoon of powdered onion

1/3 cup of purpose-built flour

three tablespoons of unsalted butter

3 and a half cups of milk plus more as needed

a teaspoon of salt

For garnish, you may add an additional 1/4 cup of shredded cheddar cheese.

garlic pepper, measuring half a teaspoon

6 pieces of cooked and diced bacon

Instructions

Put a big saucepan over medium-high heat and start cooking. Cook the potatoes, carrots, chicken stock, and onion powder in a saucepan. Before turning the heat down to medium-low, bring the ingredients to a rolling boil.

Simmer, covered, for about 10 minutes, until the veggies are tender.

Return the lid to the saucepan and stir in the chopped broccoli. Simmer for a further ten minutes.

Get the cheese sauce ready while the veggies are boiling in the pot. Put the butter in a separate pan and melt it over medium-low heat. Whisk in the flour slowly while cooking for about one minute, or until it becomes a golden brown color.

Assist with whisking in the milk gradually. In about 5 minutes, or when the sauce begins to thicken, increase the heat to medium and whisk constantly.

Melt the shredded cheddar cheese by adding it to the sauce and tossing it in. Garlic pepper and salt should be added now.

After the vegetables have simmered, stir in the cheese sauce until well combined.

Add more milk to make the soup the consistency you want if you want it thinner. It may be necessary to add more salt and garlic pepper based on your taste evaluation.

Chopped bacon and more cheese, if you so wish, may be added as a final touch.

Notes

Personalize the Gradient: Substitute heavy cream or half-and-half for milk for a very creamy texture. Thin it up with more broth or water if you like a thinner consi