This Broccoli Potato Soup is a cozy and hearty dish that will warm you up on chilly days. With its creamy texture and rich flavor, this soup is perfect for family dinners or gatherings with friends. It’s not only easy to make but also packed with nutrients from the broccoli and potatoes. The combination of flavors makes each bite delightful, and it’s sure to become a favorite in your household.

Why You’ll Love This Recipe

• Rich and Creamy Texture: This soup is wonderfully thick, making it satisfying and filling.
• Easy to Prepare: With simple steps, you can whip up this comforting dish in just one hour.
• Versatile Ingredients: Customize it by adding your favorite vegetables or spices.
• Perfect for Meal Prep: Make a big batch to enjoy throughout the week or freeze for later.
• Kid-Friendly Flavor: The cheesy goodness makes it appealing to both kids and adults alike.

Tools and Preparation

Before diving into the recipe, gather your essential kitchen tools to ensure smooth preparation.

Essential Tools and Equipment

• 4-quart soup pot
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Immersion blender (optional)
• Ladle

Importance of Each Tool

• 4-quart soup pot: A sturdy pot ensures even cooking and ample space for all ingredients.
• Sharp knife: A sharp knife makes chopping vegetables quick and safe.
• Immersion blender: Using an immersion blender allows you to achieve the desired consistency without transferring hot soup to a blender.

this recipe

Ingredients

For the Base

• 6 strips chicken turkey bacon (drippings reserved)
• 3 tablespoons chicken drippings (can substitute butter)
• 1 medium yellow onion (diced)
• ¾ cup carrots (diced)
• 3 cloves garlic (minced)

For Flavoring

• 1 teaspoon soy sauce (can substitute Worcestershire sauce)
• 1 teaspoon hot sauce (optional)
• 1 teaspoon EACH: dried parsley, mustard powder
• ½ teaspoon dried oregano

For Thickening

• ¼ cup flour

For the Soup

• 5 cups chicken broth
• 1 cup half-and-half
• Salt/Pepper (to taste)
• 1 ½ lbs. Yukon gold potatoes (or red potatoes)
• 4 cups broccoli florets (fresh or frozen)

For Garnishing

• 1 ¼ cups cheddar cheese (shredded)
• 1/3 cup parmesan cheese (grated)

How to Make Broccoli Potato Soup

Step 1: Cook the Chicken  turkey Bacon

Cut the chicken turkey bacon in half and place it in a 4-quart soup pot. Cook it slowly over low heat until crispy on each side. Reserve the drippings in the pot for added flavor.

Step 2: Prepare Vegetables

While the turkey bacon cooks, measure out the remaining ingredients. Cut the broccoli florets into smaller bite-sized pieces, but wait to cut the potatoes until you’re ready to use them.

Step 3: Sauté Onions and Carrots

Heat 3 tablespoons of reserved chicken drippings (or butter) in the same pot over medium heat. Add diced onions and carrots; simmer until softened and slightly caramelized, about 12 minutes.

Step 4: Add Seasonings

Add minced garlic, soy sauce, hot sauce, parsley, mustard powder, and oregano; cook for an additional minute. Sprinkle in the flour; stir continuously for about 2 minutes to form a roux.

Step 5: Incorporate Broth

Gradually add chicken broth in small splashes while stirring continuously. Then add half-and-half in the same manner. Bring mixture to a boil before reducing heat to a simmer. Let it simmer for around 10 minutes.

Step 6: Add Potatoes

Peel Yukon gold potatoes and cut them into ¾-inch chunks. Season lightly with salt and pepper before adding them to the soup. Simmer partially covered for about 15 minutes, stirring occasionally.

Step 7: Include Broccoli

Add broccoli florets into the soup; allow it to simmer for another 7 minutes or until both potatoes are fork-tender and broccoli is cooked through.

Step 8: Blend for Smoothness (Optional)

If desired, use an immersion blender to pulse the soup a few times for a smoother consistency or transfer some broth to a blender.

Step 9: Stir in Cheese

Reduce heat to low; gradually stir in cheddar cheese until melted and well combined. Mix in half of the chopped turkey bacon for extra flavor.

Step 10: Final Seasoning

Taste your Broccoli Potato Soup; adjust seasoning if necessary. Garnish with remaining turkey bacon bits before serving warm!

How to Serve Broccoli Potato Soup

Broccoli Potato Soup is a comforting dish that can be enjoyed in various ways. Whether you are serving it for a family dinner or a cozy night in, these suggestions will enhance your meal.

With Crusty Bread

• Pair the soup with a slice of fresh, crusty bread for dipping. A baguette or sourdough loaf works perfectly to soak up the delicious broth.

Topped with Fresh Herbs

• Garnish each bowl with freshly chopped herbs like parsley or chives. This adds a pop of color and enhances the flavor profile of the soup.

Drizzled with Olive Oil

• A light drizzle of high-quality olive oil on top can elevate the soup’s richness, adding a smooth finish that complements the broccoli and potatoes.

Served with Cheese Toasties

• Create cheese toasties using your favorite cheese and bread. The crispy, cheesy goodness pairs wonderfully with the creamy soup.

How to Perfect Broccoli Potato Soup

To ensure your Broccoli Potato Soup turns out perfectly every time, consider these helpful tips:

• Use fresh ingredients: Fresh broccoli and potatoes will provide better flavor and texture compared to frozen options.
• Adjust consistency: If you prefer a thicker soup, blend more of the mixture; for a thinner soup, add extra broth or water gradually.
• Season gradually: Taste as you go. Adding salt and pepper at different stages lets you control the flavor balance.
• Experiment with spices: Don’t hesitate to add spices like cumin or paprika for added warmth and depth in flavor.

Best Side Dishes for Broccoli Potato Soup

Complement your Broccoli Potato Soup with these delightful side dishes that enhance its flavors and create a satisfying meal.

1. Garlic Bread: Crispy on the outside and soft on the inside, garlic bread is perfect for scooping up soup.
2. Simple Green Salad: A light salad with mixed greens dressed in vinaigrette offers freshness alongside the creamy soup.
3. Stuffed Peppers: Roasted stuffed peppers filled with quinoa or rice make a hearty side that pairs well with warm soups.
4. Cheese Quesadillas: Quick to prepare, cheese quesadillas provide a crispy texture that contrasts nicely with the smoothness of the soup.
5. Roasted Vegetables: Seasonal roasted vegetables add both color and additional nutrients to your meal while complementing the flavors of the soup.
6. Vegetable Chips: Crunchy vegetable chips offer a fun texture that makes for an enjoyable side while remaining healthy.

Common Mistakes to Avoid

Making Broccoli Potato Soup can be simple and enjoyable. However, there are common mistakes that can affect the outcome of your soup.

• Skipping the onion: Onions add a depth of flavor. Always include them in your recipe for a more robust taste.
• Neglecting to season: Seasoning is crucial. Taste your soup throughout the cooking process and adjust the salt and pepper as needed.
• Overcooking broccoli: Overcooked broccoli loses its vibrant color and crunch. Add it towards the end of cooking to keep it fresh.
• Using cold broth: Cold broth can slow down cooking times. Always use room temperature or warm broth for better results.
• Not using the right potatoes: Using waxy potatoes can affect texture. Opt for Yukon Gold or red potatoes for creaminess.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3-4 days.
• Allow the soup to cool completely before refrigerating.

Freezing Broccoli Potato Soup

• Freeze in freezer-safe containers for up to 2-3 months.
• Leave some space in containers as soup expands when frozen.

Reheating Broccoli Potato Soup

• Oven: Preheat to 350°F (175°C). Place soup in an oven-safe dish, cover with foil, and heat for about 20-30 minutes.
• Microwave: Heat in a microwave-safe bowl on medium power, stirring every minute until warmed through.
• Stovetop: Pour into a saucepan over medium heat, stirring occasionally until hot.

Frequently Asked Questions

Here are some frequently asked questions regarding Broccoli Potato Soup.

Can I make Broccoli Potato Soup vegan?

Yes! Simply substitute dairy with plant-based alternatives like almond milk or coconut cream, and omit any meat products.

What can I use instead of chicken broth?

You can use vegetable broth or a mixture of water with vegetable bouillon cubes as a flavorful alternative.

How do I thicken my Broccoli Potato Soup?

If you want a thicker consistency, blend part of the soup with an immersion blender or add more potatoes during cooking.

Can I add other vegetables?

Absolutely! Feel free to include vegetables like cauliflower, carrots, or spinach for added nutrition and flavor.

Is this soup gluten-free?

Yes, as long as you use gluten-free flour in place of regular flour, this Broccoli Potato Soup can be gluten-free.

Final Thoughts

This Broccoli Potato Soup is not only hearty and comforting but also versatile enough to customize. You can experiment with different vegetables or add spices to suit your taste. Give it a try; you may find it becomes a favorite dish!

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Broccoli Potato Soup

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• Author: Adeline
• Total Time: 1 hour
• Yield: Serves approximately 6

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Description

Broccoli Potato Soup is a comforting dish that captures the essence of warmth and nourishment. This creamy soup combines tender broccoli and hearty potatoes, creating a delightful balance of flavors and textures. Perfect for chilly evenings or family gatherings, this recipe is not only easy to prepare but also packed with nutrients. With customizable ingredients and kid-friendly flavors, it’s bound to become a staple in your household. Enjoy it alongside crusty bread or garnished with fresh herbs for an extra touch.

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Ingredients

Scale 1x2x3x

• 3 tablespoons chicken drippings or butter
• 1 medium yellow onion (diced)
• ¾ cup carrots (diced)
• 3 cloves garlic (minced)
• 5 cups chicken broth
• 1 ½ lbs. Yukon gold potatoes (or red potatoes, diced)
• 4 cups broccoli florets (fresh or frozen)
• ¼ cup flour
• 1 cup half-and-half
• 1 teaspoon soy sauce
• 1 teaspoon hot sauce (optional)
• 1 teaspoon EACH: dried parsley, mustard powder
• ½ teaspoon dried oregano
• Salt/Pepper (to taste)
• 1 ¼ cups cheddar cheese (shredded)
• 1/3 cup parmesan cheese (grated)

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Instructions

1. In a 4-quart soup pot, cook chicken turkey bacon until crispy, reserving drippings.
2. Sauté diced onions and carrots in the drippings until softened.
3. Add minced garlic and seasonings; cook for a minute before stirring in flour to form a roux.
4. Gradually add chicken broth and half-and-half; bring to a boil, then simmer for 10 minutes.
5. Add diced potatoes and cook partially covered for 15 minutes.
6. Stir in broccoli florets; simmer until fork-tender (about 7 minutes).
7. Blend for desired consistency if preferred; then stir in cheeses until melted.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 315
• Sugar: 3g
• Sodium: 500mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 40mg

Keywords: For vegan options, substitute dairy with plant-based alternatives and omit meat products. Feel free to mix in other vegetables like cauliflower or spinach for added nutrition.