This Loaded Broccoli Cheese and Potato Soup is so full of flavor and so many delicious ingredients. This soup will keep you warm and full any time of year!
Loaded Broccoli Cheese and Potato Soup
This Loaded Broccoli Cheese and Potato Soup is so full of flavor and so many delicious ingredients. This soup will keep you warm and full any time of year!
Ingredients
- 4 cups (1 32oz container) chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup finely chopped onion
- 3 cups peeled & diced potatoes
- 4-5 cups chopped broccoli florets
- 6 slices of bacon, chopped
- 3 Tbsp butter
- 1/3 cup all-purpose flour
- 3 cups milk
- 4 cups shredded sharp cheddar cheese (2 8oz blocks)
- 1 tsp salt
- 1/2 tsp white pepper
- 1 tsp dry mustard
Instructions
- In a stockpot, combine the broth, carrots, celery, onion and potatoes. Bring to a boil over medium-high heat; cover, reduce and simmer for 10 minutes or until the vegetables begin to become tender.
- Add the broccoli; cover and simmer for 10 minutes.
- Meanwhile, cook the bacon in a skillet over medium heat until crisp; remove from the pan and set aside. Drain the bacon fat and melt the butter in the same skillet. Once melted, whisk in the flour and cook for 1-2 minutes or until golden, stirring constantly.
- Slowly whisk in the milk, 1 cup at a time, and cook for 5-7 minutes or until the mixture is bubbling and slightly thickened.
- Stir in the shredded cheddar 1 cup at a time, stirring and melting the cheese completely before adding the next cup. Once melted, add the salt, pepper and dry mustard.
- Slowly stir this cheese mixture into the soup pot, whisking to combine well. Add the cooked bacon and season to taste. If you want a thinner soup, simply add more milk or chicken broth.
Category Soup
Recipe and Photo: Julia Frost
