Cheesy Broccoli and Potato Soup
A thick, creamy soup of potatoes and broccoli finished with sharp cheddar and topped with bacon.
Equipment
- Large pot
- Whisk
- Box grater
- Immersion blender
Ingredients
Main Ingredients
- 3 tbsp unsalted butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- ⅓ cup all purpose flour
- 2 cup milk any fat level
- 2 cup low sodium chicken broth
- 2 cup water
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 ¾ lb potatoes peeled and cut into small cubes
- 5 cup small broccoli florets about 10 oz
- 1 ½ cup shredded cheddar plus extra for topping
- 4 bacon slices cooked and crumbled, optional
- 2 tbsp sliced green onions for garnish
Instructions
Cooking
- Saute. Melt the butter and cook the onion and garlic for 3 minutes.
- Roux. Whisk in the flour for 30 seconds, then the milk until a thick paste forms.
- Simmer. Add the broth, water, salt, pepper, and potatoes. Simmer uncovered 8 minutes.
- Broccoli. Add the broccoli and cook 2 minutes.
- Cheese. Off the heat, stir in the cheddar until smooth.
- Serve. Ladle into bowls and top with bacon, green onions, and extra cheese.
Notes
Substitutions: Use pepper jack for part of the cheddar, or vegetable broth for chicken broth.
Tips: Blend a small portion for a thicker soup, and add the cheese off the heat.
Storage: Refrigerate up to 3 days. Freeze up to 2 months. Reheat to 165 degrees F.