Broccoli Potato Soup

In search of a local source for potato bacon soup?

With this delicious Broccoli Potato Soup recipe, there’s no need to eat out. Rather of Googling for “potato bacon soup near me,” try this recipe instead. It’s got bacon for that additional umami flavor.

Is it Possible to Add Bone Broth to Broccoli Potato Soup?

Of course! Broccoli Potato Soup is a great alternative to the greatest bone broth soup recipes. For a more flavorful and nutritious alternative, use bone broth instead of chicken or vegetable.

Idahoan Loaded Baked Potato Soup: How Does It Measure Up?

This Broccoli Potato Soup is like an Idahoan loaded baked potato soup with potatoes, but with broccoli and carrots instead of potatoes, it’s healthier. Regarding taste and health benefits, it’s an improvement.

What You Need: Two cans of 14.5 ounces of vegetable or chicken broth with little sodium
2 or 3 big carrots, chopped
-Cubed potatoes, four medium-sized ones
2 little broccoli spears, coarsely chopped
2 milligrams of onion powder
one-third cup of all-ar flour
(3 tablespoons) of butter that is not salted
1/3 cup of milk plus more as needed
half a teaspoon of salt
Four cups of shredded cheddar cheese, plus more for topping (not required)
1/2 teaspoon of garlic pepper
6 pieces of bacon, cooked and diced

Instructions
Put a big saucepan over medium-high heat and start cooking. Cook the potatoes, carrots, chicken stock, and onion powder in a saucepan. Before turning the heat down to medium-low, bring the ingredients to a rolling boil.

Simmer the veggies, covered, for about 10 minutes.

Return the lid to the saucepan and stir in the chopped broccoli. Simmer for a further ten minutes.

Make the cheese sauce while the veggies are boiling. Meanwhile, melt the butter in a separate saucepan over medium-low heat. Whisk in the flour slowly while cooking for about one minute, or until it becomes a golden brown color.

Gradually incorporate the milk using a whisk. Once the sauce begins to thicken, which should take about 5 minutes, increase the heat to medium and keep stirring.

While stirring, melt the shredded cheddar cheese and add it to the sauce. Toss with the garlic pepper and salt.

After the vegetables have simmered, stir in the cheese sauce until well combined.

Feel free to adjust the soup’s thickness to your liking by adding more or less milk. It may be necessary to add more salt and garlic pepper based on your taste evaluation.

If your taste buds so want, you can top it up with chopped bacon and more cheese.

Notes

Alter the Texture: Swap out the milk for heavy cream or half-and-half if you’re going for a more creamy texture. To make it thinner, you may add more broth or water.