Get my Cookbooks! 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.
Be sure to try my Chicken and Orzo and my Chicken Broccoli Rice Casserole recipe next!
Broccoli Potato Soup
I try not to add every single recipe to my favorites collection, but this Broccoli Potato Soup recipe has definitely earned a spot there. The way we build the layers of flavor here makes a huge difference in the final outcome.
Bacon kicks things off in the soup pot, giving us some amazing drippings to make a roux with, while also providing a colorful, crunchy garnish. After that, onions and carrots are cooked long enough to release a little bit of their natural sugars, providing more depth of flavor.
The broth is mostly made of chicken broth, with a small portion of half and half, which means it’s not too heavy. The potatoes and broccoli are partially blended into the broth which creates the best texture, flavor, and consistency. I think this is about to become one of your favorite soup recipes!
Don’t miss my pro tips below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Cook the bacon low and slow and set aside. Chop once cooled and reserve bacon drippings. Add the drippings, diced onions, and carrots and cook until they begin to caramelize slightly. 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.
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 for 5 minutes, then add the potatoes. Cook for 15 minutes.
Add the broccoli and simmer for 7 more minutes, or until the potatoes are fork tender and the broccoli is cooked through. If desired, use an immersion blender to pulse the soup a few times, while still leaving some texture. Stir in the cheese and half the bacon. Garnish with remaining bacon and serve!
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.
- 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 soy 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, 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!
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- 4-quart Dutch oven– This is the one pictured in this recipe.
- Spice Rack– This is the one I have, a very efficient way to measure out seasonings.
- Magnetic Measuring Spoons– These keep my drawer nice and organized.
- Box Cheese Grater– Freshly shred/grate your cheese for soups and sauces whenever possible.
- Immersion Blender– A handy tool for blending things with easy cleanup.
- 16 oz. storage containers. I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
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Try These Next
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- Sausage Gnocchi Soup
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- Chicken Broccoli Rice Casserole
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- Baked Chicken Thighs
-
- Marry Me Chicken Pasta
-
- Chicken Corn Chowder
-
- Beef Fried Rice
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Broccoli Potato Soup
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 russet. See notes.
- 4 cups broccoli florets, fresh or frozen
- 1 ¼ cups cheddar cheese, shredded
- 1/3 cup parmesan cheese, grated
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
- 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.
- 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, 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.
This is the recipe I was wanted for broccoli soup but didn’t have and it never turned out right. This recipe was the best broccoli soup I’ve ever made.
WONDERFUL! I can’t ask for a better compliment Cyndi, thank you so much!!! ❤️❤️❤️