Description
Potato Broccoli Cheddar Soup is a rich, creamy, and hearty dish that’s perfect for cozy nights or casual lunches. Packed with tender potatoes, vibrant broccoli, crispy bacon, and sharp cheddar cheese, this soup is comfort food at its finest. Easy to make and loaded with flavor, it’s a surefire way to please the whole family.
Ingredients
Units
Scale
For the Soup:
- 1 pound broccoli florets (reserve 1 cup for garnish)
- 8 ounces thick-cut bacon, diced
- 1 large leek, sliced (white and light green parts only)
- 2 pounds potatoes, cubed
- 1 large carrot, sliced
- 6 cups chicken broth
- 1/2 cup dry white wine (or additional chicken broth)
- 1 teaspoon table salt
- 1/4 teaspoon freshly ground white pepper (or black pepper)
- 1 cup heavy cream
- 2 cups whole milk
- 1 teaspoon paprika (optional)
- 3 cups shredded sharp cheddar cheese
- 2 tablespoons flour
For Garnish:
- Bacon bits
- Reserved broccoli florets
- Additional cheddar cheese
Instructions
- Steam the Broccoli:
- Bring 1 inch of water to a boil in a large saucepan. Place broccoli florets in a steamer basket, cover, and steam for 2–3 minutes.
- Transfer to a plate to cool, reserving 1 cup of the smallest florets for garnish.
- Cook the Bacon:
- In a Dutch oven or large soup pot, cook diced bacon over low heat until crisp. Remove with a slotted spoon and drain on a paper towel-lined plate. Reserve 2 tablespoons of bacon fat in the pot.
- Sauté the Leeks:
- Add the sliced leeks to the pot and cook for 5 minutes over low heat, stirring occasionally, until softened but not browned.
- Simmer the Soup:
- Pour in chicken broth and wine (if using). Add potatoes, carrots, salt, and pepper.
- Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes, or until the vegetables are tender.
- Blend the Soup:
- Remove from heat and purée with an immersion blender or in batches using a food processor. Return the soup to the pot and bring to a gentle boil.
- Add Cream, Milk, and Cheese:
- Stir in heavy cream, milk, and paprika (if using).
- Toss shredded cheddar cheese with flour in a large bowl, then gradually add to the soup while stirring to prevent clumping.
- Add Broccoli:
- Stir in the steamed broccoli and cook for 1–2 minutes to reheat.
- Serve:
- Ladle soup into bowls and garnish with bacon bits, reserved broccoli florets, and additional cheddar cheese.
- Category: Soup