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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 Broccoli Rice Casserole recipe next!

A soup pot of Broccoli Potato Soup with bacon on top and a ladle on the side.

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.

Cooking bacon in a soup pot next to a pot with cooked onions and carrots.

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.

Adding chicken broth and potatoes to a soup pot.

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!

Adding broccoli to a soup pot for broccoli potato soup.

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!

Broccoli and Potato Soup in a soup bowl with bacon on top and a spoon on the side.

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A pot of Broccoli Potato Soup with a soup ladle and bacon on top.

Broccoli Potato Soup

5 from 5 ratings
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.

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

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 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.

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
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10 comments on “Broccoli Potato Soup”

  1. Delicious! Prepared as written except for adding extra garlic. Easy to make. Had everything I needed on hand. Flavorful and cozy dinner on a rainy night. Great recipe!

  2. Love your receipts.

  3. Quick, easy and delicious. I will be making this again. Thanks for another great soup recipe 

  4. It was delicious! I used the immersion blender to make it a little less chunky and loved the results. I will make it again.

    • I’m sooo happy that you loved it! I loveeee smoothing it out a bit with that immersion blender too!! Thank you so much for taking the time to leave a review Connie! You’re the best!!

  5. I made this soup last night for the family as they all trickled in the door at different times due to various activities. They all wanted seconds and they ate a whole loaf of french bread on the side. The bacon added such amazing flavor (knew it would) and I loved that small amount of half and half to make it creamy but not too creamy. This is a keeper for us! Great for sports nights.

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