Go Back
–+ servings
A pot of Broccoli Potato Soup with a soup ladle and bacon on top.
Print Recipe

Broccoli Potato Soup

This Broccoli Potato Soup has hints of bacon and cheese throughout the thick and flavorful broth. It's made with the best flavor enhancers and seasonings, making every bite warm and satisfying.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Servings: 6 people
Calories: 483kcal
Author: Stephanie

Ingredients

  • 6 strips bacon drippings reserved
  • 3 tablespoons bacon drippings can sub butter
  • 1 medium yellow onion diced
  • ¾ cup carrots diced
  • 3 cloves garlic minced
  • 1 teaspoon soy sauce can sub Worcestershire sauce
  • 1 teaspoon hot sauce optional
  • 1 teaspoon EACH: dried parsley, mustard powder
  • ½ teaspoon dried oregano
  • ¼ cup flour
  • 5 cups chicken broth
  • 1 cup half and half
  • Salt/Pepper to taste
  • 1 ½ lbs. yukon gold potatoes or red potatoes. See notes.
  • 4 cups broccoli florets fresh or frozen
  • 1 ¼ cups cheddar cheese shredded
  • 1/3 cup parmesan cheese grated
US Customary - Metric

Instructions

  • Cut the 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 and set aside. Roughly chop the bacon once cooled.
  • Measure out remaining ingredients while the bacon cooks. Cut the broccoli florets into smaller bite size pieces. Don’t cut the potatoes until ready to use.
  • Heat 3 tablespoons bacon drippings (or butter) in the same soup pot over medium heat. Add the onions and carrots and simmer until very softened and slightly caramelized, about 12 minutes.
  • Add the garlic, soy sauce, hot sauce, parsley, mustard powder, and oregano and cook for 1 minute. Add the flour and cook for 2 minutes, stirring continuously.
  • Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner. Bring to a boil, then reduce to a simmer. Let it simmer and concentrate for 10 minutes.
  • Peel the potatoes and cut into ¾-inch chunks. Season lightly with salt and pepper and add them to the soup. Simmer, partially covered, for 15 minutes. Stir occasionally as it cooks.
  • Add the broccoli and simmer for 7 more minutes, or until the potatoes are fork tender and the broccoli is cooked through.
  • Optional: Use an immersion blender to pulse the soup a few times to smooth out the consistency slightly. You can also transfer some of the broth to a blender.
  • Reduce heat to low and gradually stir in the cheese until melted and combined. Stir in half of the bacon.
  • Taste the soup and add additional seasoning if desired. Garnish with remaining bacon and serve!

Notes

Pro Tips:
  • The bacon in this recipe is optional, (although it adds a lot of great flavor!) Butter can be used instead of bacon drippings as well. Vegetable broth can be used to make this vegetarian.
  • Potatoes: I use Yukon Gold potatoes for this recipe because I love their creamy consistency, but red potatoes are always a great candidate for soup because they hold up the best. Russet potatoes may also be used, but they’re also the starchiest, which makes them more prone to falling apart.
  • Feel free to use different cheeses for this recipe instead of or in addition to cheddar. Monterey Jack, Gouda, Cheddar Jack, and even Gruyere are all delicious options.
  • The Worcestershire sauce, hot sauce, and mustard powder are flavor enhancers in this recipe that you can’t taste outright. The hot sauce doesn’t make it spicy. I use Frank’s hot sauce.
  • Be sure to shred/grate the cheese from a block so that it melts well and tastes the best.
  • Don’t add the cheese if the soup is too hot; it can separate and create a grainy consistency. Low heat is best.
  • Cauliflower can be used instead of broccoli if preferred.
  • Variations of this recipe include: Broccoli Cheese Soup, Kielbasa Potato Soup, Baked Potato Soup, Chicken Potato Soup, Ham and Potato Soup, Sausage Potato Soup, Shepherds Pie Soup, and Cheesy Potato Soup.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup does freeze and reheat well.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 483kcal | Carbohydrates: 36g | Protein: 18g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 1271mg | Potassium: 924mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3496IU | Vitamin C: 80mg | Calcium: 326mg | Iron: 2mg