Description
A comforting and hearty Broccoli Potato Soup made with crispy bacon, tender potatoes, fresh broccoli, and a rich cheesy broth. This soup is perfect for a cozy meal and can be easily customized with optional hot sauce for a hint of spice.
Ingredients
Scale
Meat and Fats
- 6 strips bacon (drippings reserved)
- 3 tablespoons bacon drippings (can substitute butter)
Vegetables
- 1 medium yellow onion, diced
- ¾ cup carrots, diced
- 3 cloves garlic, minced
- 4 cups broccoli florets (fresh or frozen)
- 1 ½ lbs Yukon gold potatoes (or red potatoes)
Liquids and Dairy
- 5 cups chicken broth
- 1 cup half and half
- 1 ¼ cups cheddar cheese, shredded
- 1/3 cup parmesan cheese, grated
Seasonings and Others
- 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
- Salt and pepper, to taste
Instructions
- Cook the Bacon: Cut the bacon strips in half and place them in a 4-quart soup pot. Cook slowly over low heat until crispy on each side. Reserve the drippings and set aside. Once cooled, roughly chop the bacon.
- Prepare Ingredients: While the bacon cooks, measure out all remaining ingredients. Cut the broccoli florets into smaller bite-sized pieces. Leave the potatoes whole until ready to use.
- Sauté Vegetables: Heat 3 tablespoons of the reserved bacon drippings (or butter) in the same soup pot over medium heat. Add the diced onions and carrots and simmer until very softened and slightly caramelized, about 12 minutes.
- Add Aromatics and Spices: Stir in the minced garlic, soy sauce, optional hot sauce, dried parsley, mustard powder, and dried oregano. Cook for 1 minute to release their flavors. Then add the flour and cook for another 2 minutes, stirring continuously to form a roux.
- Add Liquids and Simmer: Gradually add the chicken broth in small splashes, stirring constantly to avoid lumps. Likewise, slowly add the half and half while stirring. Bring the mixture to a boil, then reduce to a simmer and let it cook for 10 minutes to thicken and concentrate flavors.
- Add Potatoes: Peel the potatoes and cut them into ¾-inch chunks. Season lightly with salt and pepper and add them to the soup. Simmer partially covered for 15 minutes, stirring occasionally.
- Add Broccoli: Add the broccoli florets to the pot and continue to simmer for 7 more minutes, or until the potatoes are fork tender and the broccoli is cooked through.
- Blend Soup (Optional): For a smoother texture, use an immersion blender to pulse the soup a few times, or transfer some broth to a blender and blend. This is optional and based on your preferred consistency.
- Incorporate Cheese and Bacon: Reduce the heat to low and gradually stir in the cheddar and parmesan cheeses until fully melted and combined. Stir in half of the chopped bacon at this stage.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Garnish with the remaining chopped bacon and serve hot.
Notes
- You can substitute Worcestershire sauce for soy sauce for a slightly different flavor profile.
- Using Yukon gold potatoes creates a creamier texture, but red potatoes work well too.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- The hot sauce is optional and can be adjusted to taste or left out entirely for a milder soup.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: broccoli potato soup, bacon broccoli soup, cheesy broccoli soup, hearty vegetable soup, comfort food soup
