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!
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!
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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.
