If you are craving a hearty and comforting bowl that bursts with flavor, this Broccoli Potato Soup with Bacon and Cheddar Recipe is exactly what you need. Creamy potatoes paired with tender broccoli florets come together in a luscious broth enriched by smoky bacon drippings and sharp cheddar cheese. Every spoonful delivers a perfect balance of textures and a warm hug of savory goodness, making it an absolute favorite for cooler days or whenever you want to feel cozy and satisfied.
Ingredients You’ll Need
Getting the right ingredients is the secret to making this soup truly shine. Each component is simple but essential, contributing layers of flavor, rich textures, and vibrant color that elevate this dish beyond your everyday soup.
- Bacon strips: Provides smoky, crispy bites and flavorful drippings that form the soup’s base.
- Bacon drippings or butter: Used to sauté vegetables, adding depth and richness.
- Yellow onion: Adds sweetness and a subtle sharpness when caramelized.
- Carrots: Bring natural sweetness and slight earthiness that complement the potatoes.
- Garlic cloves: Infuse a warm, fragrant undertone essential in savory dishes.
- Soy sauce or Worcestershire sauce: Introduce umami complexity and balance.
- Hot sauce (optional): Adds a mild kick that brightens the overall flavor without overpowering.
- Dried parsley, mustard powder, and oregano: These herbs and spices layer in aromatic notes and a hint of heat.
- Flour: Thickens the broth to a creamy, spoon-coating consistency.
- Chicken broth: The savory liquid base that ties all the flavors together.
- Half and half: Adds creaminess without making the soup too heavy.
- Yukon gold or red potatoes: Provide body and a smooth, buttery texture once cooked.
- Broccoli florets: Bring color, nutrition, and a tender bite that pairs perfectly with the potatoes.
- Cheddar cheese: Sharp and creamy, melting beautifully into the soup for richness.
- Parmesan cheese: Adds a nutty finish and complexity to the cheesy blend.
- Salt and pepper: Essential seasonings to enhance and balance every ingredient.
How to Make Broccoli Potato Soup with Bacon and Cheddar Recipe
Step 1: Crisp the Bacon and Save the Drippings
Start by cutting the bacon strips in half and placing them in a soup pot over low heat. Cooking slowly is crucial because it renders the fat gently while making the bacon perfectly crispy on both sides. Once done, reserve the bacon drippings for sautéing later and chop the crispy bacon roughly. These drippings are a key flavor foundation for the soup.
Step 2: Prepare and Measure Ingredients
As the bacon does its magic, measure out the remaining ingredients. Trim broccoli into bite-sized florets, but hold off on cutting the potatoes until just before adding them to preserve their texture. Having everything ready before moving ahead keeps the cooking smooth and stress-free.
Step 3: Sauté Vegetables in Bacon Drippings
Add three tablespoons of the reserved bacon drippings (or butter if you prefer) back to the pot over medium heat. Toss in the diced onions and carrots, then cook slowly until they become very soft and slightly caramelized. This step unlocks natural sweetness, enriching the soup’s flavor and aroma. It usually takes about 12 minutes, but patience here rewards you with depth and complexity.
Step 4: Build Flavor with Garlic and Spices
Next, stir in the minced garlic along with soy sauce, optional hot sauce, dried parsley, mustard powder, and oregano. Cook everything together for a minute, letting the spices bloom and infuse their character into the base. Then sprinkle the flour evenly over the mixture and cook for 2 minutes, stirring constantly. This cooks out the raw flour taste and starts thickening the soup.
Step 5: Add Liquids and Simmer
Gradually whisk in the chicken broth in small splashes to prevent lumps, followed by the half and half done the same way. Bring the soup to a boil, then lower to a simmer and let it concentrate for about 10 minutes. This simmering step enhances the body of the soup, making it velvety and satisfying.
Step 6: Add Potatoes and Cook
Peel and chunk the potatoes into ¾-inch pieces. Season lightly with salt and pepper before adding them into the simmering broth. Let them cook, partially covered, for 15 minutes, stirring occasionally to prevent sticking and ensure even cooking. The potatoes absorb flavors while softening into that creamy texture we all love.
Step 7: Add Broccoli and Finish Cooking
Stir in the broccoli florets and simmer for another 7 minutes. The broccoli should be tender but still retain a little bite, adding freshness and vibrant color to the soup. This timing ensures it doesn’t turn mushy and balances perfectly with the potatoes.
Step 8: Adjust Texture with Blending (Optional)
If you like your Broccoli Potato Soup with Bacon and Cheddar Recipe a bit smoother, use an immersion blender to gently pulse the soup a few times. Alternatively, blend a portion of the broth in a standard blender and return it to the pot. This creates an inviting, creamy consistency without losing all the lovely texture.
Step 9: Stir in Cheese and Bacon
Reduce the heat to low, then gradually stir in the shredded cheddar and grated parmesan until fully melted and combined. Finally, fold half of the crispy bacon into the soup to distribute smoky, crunchy bursts throughout.
Step 10: Taste and Serve
Finish by tasting and adjusting seasoning as needed. Serve the soup garnished with the remaining bacon for an irresistible presentation and texture contrast. Your Broccoli Potato Soup with Bacon and Cheddar Recipe is now ready to warm your soul!
How to Serve Broccoli Potato Soup with Bacon and Cheddar Recipe
Garnishes
To make every bowl a feast for the eyes as well as the palate, top the soup with a sprinkle of extra shredded cheddar or parmesan and the reserved crispy bacon bits. A few fresh parsley leaves or a swirl of sour cream add a fresh brightness that lifts the soup beautifully.
Side Dishes
This soup pairs amazingly well with a crusty baguette or warm garlic bread to soak up every delicious drop. For a lighter side, a crisp green salad with a tangy vinaigrette balances the richness of the soup perfectly.
Creative Ways to Present
For a fun twist, serve portions in hollowed-out bread bowls or petite ramekins for individual servings. You could also sprinkle chopped chives or a pinch of smoked paprika on top to add color and a little extra flavor punch.
Make Ahead and Storage
Storing Leftovers
Broccoli Potato Soup with Bacon and Cheddar Recipe stores wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers just as delightful as the freshly made batch.
Freezing
You can freeze this soup for up to 3 months. Cool it completely first, then transfer to freezer-safe containers or heavy-duty freezer bags. Keep in mind that the cheese may slightly separate upon reheating, so stirring well will help bring everything back together.
Reheating
Reheat on the stove over low to medium heat, stirring frequently. Adding a splash of milk or broth while reheating refreshes the soup’s creaminess. Avoid the microwave if you can, as gentle heat preserves the texture best.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply omit the bacon and bacon drippings. Use butter or olive oil for sautéing and vegetable broth instead of chicken broth. Adding smoked paprika can help mimic some smoky flavor.
What type of potatoes work best in this recipe?
Yukon gold potatoes are ideal because of their creamy texture and buttery flavor, but red potatoes are a great substitute if you prefer a bit more firmness and smooth skin.
Can I use frozen broccoli?
Yes, frozen broccoli works perfectly and makes meal prep easier. Just add it directly to the soup without thawing, and adjust cooking time as needed until tender.
Is it necessary to blend the soup?
Not at all! Blending is optional and depends on your texture preference. Pulsing a few times creates a creamier body while still keeping chunks, but you can leave it fully chunky if you enjoy each vegetable bite distinctly.
How spicy is the soup with hot sauce?
The tablespoon of hot sauce adds a gentle background heat that enhances the overall flavor without making it spicy. Feel free to adjust or omit according to your taste.
Final Thoughts
There is something truly comforting about a bowl of homemade soup that nourishes both body and soul, and this Broccoli Potato Soup with Bacon and Cheddar Recipe does just that in every thick, cheesy, smoky spoonful. I hope you enjoy making and sharing this cozy classic as much as I do. It’s perfect for family dinners, chilly evenings, or whenever you want to treat yourself to something warm, hearty, and utterly delicious!
Print
Broccoli Potato Soup with Bacon and Cheddar Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty and comforting Broccoli Potato Soup combines crispy bacon, tender Yukon gold potatoes, fresh broccoli, and a blend of cheeses for a creamy, flavorful dish. Perfect for warming up on a chilly day, this soup is cooked on the stovetop with a rich base made from bacon drippings, aromatics, and a velvety mixture of half and half and cheeses. The soup can be slightly pureed for a smooth texture or left chunky to enjoy the vegetable bites and crispy bacon throughout.
Ingredients
Meat and Fat
- 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
- 1 ½ lbs Yukon gold potatoes (or red potatoes), peeled and cut into ¾-inch chunks
- 4 cups broccoli florets (fresh or frozen)
Liquids and Dairy
- 5 cups chicken broth
- 1 cup half and half
- 1 ¼ cups cheddar cheese, shredded
- â…“ 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 remaining ingredients. Cut broccoli florets into smaller bite-sized pieces. Do not cut potatoes until ready to use.
- Sauté Aromatics: Heat 3 tablespoons of 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 Seasonings and Flour: Stir in minced garlic, soy sauce, optional hot sauce, dried parsley, mustard powder, and oregano. Cook for 1 minute to release flavors. Add the flour and cook for 2 minutes, stirring continuously to form a roux.
- Add Liquids: Gradually add chicken broth in small splashes, stirring continuously to prevent lumps. Then add half and half in the same manner. Bring the soup to a boil, then reduce heat to a simmer. Let it simmer and concentrate for 10 minutes.
- Add Potatoes: Peel and cut potatoes into ¾-inch chunks. Lightly season with salt and pepper, then add to the soup. Simmer partially covered for 15 minutes, stirring occasionally.
- Add Broccoli: Add broccoli florets and continue to simmer for 7 more minutes until potatoes are tender and broccoli is cooked through.
- Blend Soup (Optional): Use an immersion blender to pulse the soup a few times to slightly smooth the consistency, or transfer some broth to a blender for a smoother texture. This step is optional depending on your texture preference.
- Add Cheese and Bacon: Reduce heat to low and gradually stir in cheddar and Parmesan cheeses until melted and fully incorporated. Stir in half of the reserved chopped bacon.
- Final Seasoning and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Garnish with remaining bacon pieces and serve immediately.
Notes
- You can substitute butter for bacon drippings if preferred.
- Red potatoes can be used instead of Yukon gold potatoes for a slightly firmer texture.
- Adjust the hot sauce according to taste or omit for a milder soup.
- Using an immersion blender is optional and allows for a smoother soup, but some prefer keeping it chunky for texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
