Description
Creamy loaded broccoli potato soup blends hearty ingredients from classic comfort cuisine. Wisconsin cheddar and crispy bacon elevate this rich, satisfying dish you’ll want to savor with crusty bread.
Ingredients
Scale
Main Ingredients:
- 4 medium potatoes, peeled and cubed
- 2 small heads broccoli, washed and finely diced
- 4 cups shredded cheddar cheese
- 6 slices bacon, cooked and chopped
Dairy and Liquid Base:
- 3.5 cups milk
- 2 cans (14.5 ounces each) chicken broth
- 3 tablespoons butter
Seasonings and Thickeners:
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon garlic pepper
- 0.33 cup flour
- 2–3 large carrots, peeled and diced
Instructions
- Initiate the broth preparation by combining chicken broth, diced carrots, cubed potatoes, and onion powder in a large pot. Bring the mixture to a rolling boil, then reduce heat, cover, and simmer for approximately 10 minutes until vegetables begin to soften.
- Introduce chopped broccoli into the simmering pot, cover, and continue cooking for an additional 10 minutes until all vegetables reach tender consistency.
- Create a roux in a separate saucepan by melting butter over medium heat. Carefully whisk in flour, cooking for about 1 minute until the mixture turns a delicate golden color.
- Gradually incorporate milk into the roux, whisking continuously to prevent lumps. Simmer for 5 minutes, allowing the sauce to thicken and develop a smooth texture.
- Integrate shredded cheddar cheese into the white sauce, stirring until completely melted and achieving a silky consistency. Season with salt and garlic pepper to enhance the flavor profile.
- Merge the cheese sauce with the vegetable-filled broth, stirring thoroughly to ensure complete integration and even distribution of ingredients.
- Fine-tune the soup’s consistency by adding additional milk if needed. Taste and adjust seasoning with salt and pepper to personal preference.
- Garnish the soup with crispy bacon pieces and serve piping hot, offering a comforting and hearty meal perfect for chilly days.
Notes
- Use low-sodium chicken broth to control salt levels and create a healthier version of the soup.
- Cut vegetables into uniform sizes for even cooking and consistent texture throughout the dish.
- Grate cheese at room temperature for smoother melting and better incorporation into the sauce.
- Substitute milk with plant-based alternatives like almond or oat milk for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 445
- Sugar: 3 g
- Sodium: 830 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 60 mg