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

Scale

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
⅓ 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

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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.