LOADED BROCCOLI POTATO SOUP RECIPE
Thick and creamy Broccoli Potato Soup is full of delicious vegetables and seasonings. It's hearty and filling!
https://lilluna.com/loaded-broccoli-cheese-and-potato-soup/#wprm-recipe-container-100246
https://lilluna.com/loaded-broccoli-cheese-and-potato-soup/#wprm-recipe-container-100246
Ingredients
- 2 (14.5-ounce) 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
- 3½ 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.
Video
Notes
Adjust the Texture: Use heavy cream or half-and-half instead of milk for a creamier soup. For a lighter texture, thin it out with extra broth or water.
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