Description
A hearty and comforting Broccoli Potato Soup made with crispy bacon, tender potatoes, fresh broccoli florets, and a blend of flavorful cheeses. This creamy soup is simmered slowly to develop rich flavors, then finished with melted cheddar and parmesan for a satisfying meal perfect for any season.
Ingredients
Scale
Meat and Fat
- 6 strips bacon (drippings reserved)
- 3 tablespoons bacon drippings (can substitute with butter)
Vegetables
- 1 medium yellow onion (diced)
- ¾ cup carrots (diced)
- 3 cloves garlic (minced)
- 1 ½ lbs. Yukon gold potatoes (or red potatoes, peeled and cut into ¾-inch chunks)
- 4 cups broccoli florets (fresh or frozen, cut into bite-size pieces)
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 Bacon: Cut the bacon strips in half and cook them slowly over low heat in a 4-quart soup pot until crispy on each side. Reserve the drippings for later use and set the cooked bacon aside to cool, then roughly chop it.
- Prepare Ingredients: While the bacon cooks, measure out the remaining ingredients. Cut broccoli florets into smaller bite-sized pieces. Leave the potatoes uncut until ready to use to prevent discoloration.
- Sauté Aromatics: Heat 3 tablespoons of the reserved bacon drippings (or butter) in the same soup pot over medium heat. Add diced onions and carrots, simmering until they become very soft and slightly caramelized, about 12 minutes.
- Add Spices and Flour: Stir in the minced garlic, soy sauce, optional hot sauce, dried parsley, mustard powder, and dried oregano. Cook the mixture for 1 minute until fragrant. Then add the flour and cook for an additional 2 minutes, stirring continuously to form a roux.
- Deglaze and Simmer: Slowly add the chicken broth in small splashes while continuously stirring to avoid lumps. Follow with the half and half, added in the same gradual manner. Bring the soup to a boil, then reduce the heat to a simmer and let it concentrate for 10 minutes.
- Add Potatoes: Peel and cut the potatoes into ¾-inch chunks. Season lightly with salt and pepper, then add them to the soup. Simmer partially covered for 15 minutes, stirring occasionally to prevent sticking.
- Add Broccoli: Stir in the broccoli florets and continue simmering for 7 minutes, or until the potatoes are tender when pierced with a fork and the broccoli is cooked through.
- Smooth Soup (Optional): For a creamier consistency, use an immersion blender to pulse the soup a few times. Alternatively, transfer some broth to a blender and blend until smooth, then return it to the pot.
- Add Cheese and Bacon: Reduce the heat to low and gradually stir in the shredded cheddar and grated parmesan cheese until melted and fully combined. Stir in half of the chopped bacon pieces.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if desired. Garnish with the remaining crispy bacon pieces and serve hot for a comforting meal.
Notes
- You can substitute butter for bacon drippings if preferred.
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- If fresh broccoli is not available, frozen broccoli florets work well.
- To make the soup smoother, an immersion blender is helpful, but it’s optional based on preferred texture.
- The mustard powder adds a subtle tanginess; you can omit it if not available.
- Adjust hot sauce quantity or omit it depending on your spice preference.
- Yukon gold potatoes are preferred for their creamy texture, but red potatoes can be used as an alternative.
