Broccoli Potato Soup
This Broccoli Potato Soup is creamy, cheesy, and comforting, but also packed with veggies! This cozy one-pot wonder is a family favorite.
Servings: 8 people
Calories: 444kcal
Equipment
Ingredients
- 8 slices thick-cut bacon roughly chopped
- 1 yellow onion diced
- 2 ribs celery diced
- 2 carrots diced
- 1 tablespoon minced garlic
- 1/2 teaspoon salt plus more to taste (I used 1 teaspoon)
- 1/2 teaspoon pepper
- 1/4 cup all-purpose flour
- 1 (32 oz) carton chicken broth
- 1 pint half and half room temperature
- 1 pound Yukon gold potatoes peeled and cut into 1/2 - 1 inch cubes
- 1 pound roughly chopped broccoli florets about 2 broccoli heads
- 1 (8 oz) block apple smoked gruyere cheese shredded
Instructions
- Place bacon in large stockpot over medium heat.
- Cook until crispy, then reserve grease, but remove bacon, and set aside.
- To the hot pan and grease, add in onion, celery, carrots, garlic, salt, and pepper.
- Cook, stirring often, until the celery and carrots are tender, about 10 minutes.
- Sprinkle in flour, then cook, stirring constantly, for 1 minute.
- Slowly whisk in chicken broth.
- Pour in half and half and potatoes, then bring to a simmer, stirring occasionally.
- Cover and simmer (you'll probably need to reduce heat to low) for 5 minutes.
- Uncover, stir in broccoli, then re-cover and simmer for an additional 10 minutes, or until the potatoes and broccoli are cooked to your liking.
- Remove from heat and slowly stir in gruyere until the cheese has fully melted.
- Stir in bacon, taste and re-season, if necessary, then serve and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
Nutrition
Serving: 1serving | Calories: 444kcal | Carbohydrates: 24g | Protein: 19g | Fat: 31g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1084mg | Potassium: 715mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3442IU | Vitamin C: 65mg | Calcium: 405mg | Iron: 1mg