Potato Broccoli Cheese Soup

I have always loved a creamy, cheesy broccoli cheese soup, but I also prefer soups with a little more substance. I often alter soup recipes by adding ingredients that enhance the texture. So, why not combine potato soup with broccoli cheese soup!? This easy recipe is one of my go to soups on weeknights and cold winter days. It is quick and easy to make, plus kids love it! Hope you enjoy it as much as we do and as always, let me know how it turns out!

-Simply Enjoy

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Potato Broccoli Cheese Soup

Author: The Altered Chef Cuisine: Entrée Recipe Keys: B bacon B broccoli B broccoli cheese soup C cheese P potato P potato soup S simply S soup

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 8

Best Season: Suitable throughout the year

Description

Simply Potato Broccoli Cheese Soup

Simply Potato Broccoli Cheese Soup

Servings

• 2 tbsp Butter (non-salted)
• 1 tbsp All Purpose Flour
• 2 cup Sharp Cheddar Shredded Cheese (Plus extra for topping)
• 1.5 cup Milk (I used 2% because that is what I had on hand. You can always use half and half, whole milk, 1%, or Skim.)
• 1 Block of Cream Cheese
• 4 ¹⁄₂ tsp Garlic Powder
• ¹⁄₂ tsp Paprika
• ³⁄₄ tsp Black Pepper
• ¹⁄₄ tsp Kosher Salt
• 1-2 tsp Garlic Salt (Depending on taste)
• 32 oz Chicken Broth
• 2 cup Diced Potatoes (I used small medley potatoes)
• 1 cup Broccoli - finely chopped
• ¹⁄₂ cup Bacon - chopped
• Parsley ((Optional topping))

Instructions

1. Start with cooking your bacon in the oven. Pre-heat the oven to 425. Place parchment paper on a large baking sheet. Place your bacon on top of the parchment paper and place into the preheated oven for 15-17 minutes. You will want your bacon crispy. Set to the side once finished.

2. While your bacon is cooking, you will start to make your roux. First melt the butter in a stock pan on medium-low heat.

3. Whisk in the flour in until it has thickened.

4. Add milk, whisk until it is smooth.

5. Add 1 1/2 tsp garlic powder, ½ tsp paprika, ¼ black pepper, and ¼ kosher salt. Stir.

6. Bring to a medium high heat and bring to a light boil.

7. Whisk in chicken broth and 2 cups shredded cheese, slowly add cheese in.

8. Once creamy and smooth, add the entire block of cream cheese.

9. Simmer for 5 minutes or until cream cheese has dissolved and the soup is creamy. Stir every couple of minutes.

10. Add the diced potatoes and broccoli to the soup.

11. Add 3 tsp garlic powder,1 tsp garlic salt, and ½ tsp black pepper.

12. Simmer for 15-20 minutes and stir every couple of minutes.

13. Take 5-6 diced potatoes in the soup and mash to the inside of the soup pan. This will help you know if the soup is done and it will also help thicken the soup. (If the potatoes are not mashing easily, let simmer another 5-10 minutes.)

14. Take your bacon, and chop it up. Top your soup with a little leftover shredded cheese, a little bit of bacon (or you can put the bacon in the soup directly), and parsley. Enjoy!

15. *Recipe recommendations:

16. - Pair with a delicious bread - dunk the bread in the soup, it won’t disappoint!

17. - If you prefer to have a different protein in your soup, we recommend diced ham or turkey kielbasa sausage. Add directly to soup when you add the potatoes/broccoli.

18. - No fresh broccoli? Use frozen broccoli! Steam according to directions before chopping.

19. - No fresh potatoes? Use frozen diced potatoes. Defrost beforehand.

Nutrition Facts

Serving Size 1

Servings 6

Keywords: broccoli cheese soup, potato soup, cheese, soup, broccoli, potato, bacon