Broccoli Cheddar Potato Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
2 (14.5-ounce) cans low-sodium chicken broth or vegetable broth
02 -
4 medium potatoes, peeled and cubed
03 -
2–3 large carrots, diced
04 -
1 teaspoon onion powder
05 -
2 small heads broccoli, finely chopped
→ Cheese Sauce
06 -
3 tablespoons unsalted butter
07 -
1/3 cup all-purpose flour
08 -
3½ cups milk, plus more if needed
09 -
4 cups shredded cheddar cheese
10 -
1 teaspoon salt
11 -
1/2 teaspoon garlic pepper
→ For Topping
12 -
6 slices bacon, cooked and chopped
13 -
Extra shredded cheddar cheese (optional)
# Instructions:
01 -
In a large pot, add the broth, potatoes, carrots, and onion powder. Bring to a boil over medium-high heat, then reduce to medium-low, cover, and simmer for about 10 minutes.
02 -
Add the chopped broccoli to the pot, cover again, and continue simmering for another 10 minutes until vegetables are tender.
03 -
In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook for 1 minute until golden. Slowly whisk in milk, increase heat to medium, and cook for 5 minutes until thickened.
04 -
Add cheddar cheese, salt, and garlic pepper to the thickened milk. Stir until the cheese is fully melted and the sauce is smooth.
05 -
Pour the cheese sauce into the soup pot and stir to combine. Add more milk if needed to thin the soup. Adjust seasoning to taste.
06 -
Ladle into bowls and top with crispy bacon and additional cheddar cheese if desired. Serve warm.
# Notes:
01 -
Mash a few of the potatoes in the pot with a fork or immersion blender for a thicker, creamier texture.
02 -
This soup stores well in the fridge for 3–4 days or in the freezer for up to a month.
03 -
Reheat gently over low heat, stirring often to prevent curdling.