Ingredients

6 strips bacon (drippings reserved)

3 tablespoons bacon drippings (can substitute butter)

1 medium yellow onion (diced)

¾ cup carrots (diced)

3 cloves garlic (minced)

1 teaspoon soy sauce (can substitute Worcestershire sauce)

1 teaspoon hot sauce (optional)

1 teaspoon dried parsley

1 teaspoon mustard powder

½ teaspoon dried oregano

¼ cup flour

5 cups chicken broth

1 cup half and half

Salt and 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

Step 1: Cut the bacon in half and place it in a 4-quart soup pot. Cook slowly over low heat until crispy on each side. Reserve the drippings and set the bacon aside to cool, then roughly chop it.

Step 2: While the bacon cooks, measure out the remaining ingredients. Cut broccoli florets into smaller bite-sized pieces. Do not cut the potatoes until ready to use.

Step 3: Heat 3 tablespoons of bacon drippings (or butter) in the same pot over medium heat. Add diced onions and carrots and simmer until very softened and slightly caramelized, about 12 minutes.

Step 4: Stir in garlic, soy sauce, hot sauce (if using), dried parsley, mustard powder, and oregano. Cook for 1 minute, then add flour and cook for 2 minutes, stirring continuously.

Step 5: Gradually add the chicken broth in small splashes, stirring constantly to avoid lumps. Add half and half in the same way. Bring the mixture to a boil, then reduce heat to simmer for 10 minutes to allow flavors to concentrate.

Step 6: Peel potatoes and cut into ¾-inch chunks. Season lightly with salt and pepper, then add to the soup. Simmer partially covered for 15 minutes, stirring occasionally.

Step 7: Add broccoli florets to the pot and simmer an additional 7 minutes, or until potatoes are fork-tender and broccoli is cooked through.

Step 8: Optional: Use an immersion blender to pulse the soup a few times for a slightly smoother texture. Alternatively, transfer part of the soup to a blender and puree, then return it to the pot.

Step 9: Reduce heat to low and gradually stir in cheddar and Parmesan cheeses until melted and fully combined. Stir in half of the chopped bacon.

Step 10: Taste the soup and adjust seasoning if needed. Garnish with remaining bacon before serving.

Tips & Variations

For a vegetarian version, omit bacon and use butter instead of bacon drippings, and substitute vegetable broth for chicken broth.

Use red potatoes if you prefer a waxier texture that holds its shape well in soup.

Add a pinch of smoked paprika to enhance the smoky flavor without bacon.

Top with a dollop of sour cream or plain yogurt for extra creaminess.

FAQs

Can I freeze broccoli potato soup?

Yes, you can freeze the soup before adding the cheese and bacon garnish. Freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator and gently reheat, stirring in cheese and bacon after warming.

Can I use a different cheese?

Absolutely! While cheddar and Parmesan add great flavor, feel free to use other sharp or melty cheeses like Gruyère, mozzarella, or Monterey Jack to suit your taste.