This rich and hearty Broccoli Potato Soup is the perfect combination of creamy, cheesy comfort and hearty vegetables. With tender chunks of potato, vibrant broccoli, and a savory hint of bacon in every bite, this soup will quickly become a family favorite. It’s easy to prepare, uses simple ingredients, and is a guaranteed crowd-pleaser. Whether you’re looking for a cozy dinner or a flavorful way to warm up on a chilly day, this soup delivers every time!

Ingredients

Bacon and Drippings

6 strips bacon (drippings reserved)
3 tablespoons bacon drippings (or substitute butter)

Vegetables and Seasonings

1 medium yellow onion, diced
¾ cup carrots, diced
3 cloves garlic, minced
1 teaspoon soy sauce (or substitute Worcestershire sauce)
1 teaspoon hot sauce (optional)
1 teaspoon each: dried parsley, mustard powder
½ teaspoon dried oregano

Soup Base

¼ cup flour
5 cups chicken broth
1 cup half and half
Salt and pepper to taste

Main Ingredients

1 ½ lbs. Yukon Gold or Russet potatoes (see notes)
4 cups broccoli florets (fresh or frozen)
1 ¼ cups cheddar cheese, shredded
⅓ cup Parmesan cheese, grated

Instructions

Cook the Bacon:
- Cut bacon strips in half and cook them slowly over low heat in a 4-quart soup pot until crispy. Remove and set aside. Reserve 3 tablespoons of drippings for cooking. Once bacon has cooled, roughly chop.
Prepare Vegetables:
- While the bacon cooks, dice the onion and carrots, and chop broccoli into bite-sized florets. Don’t cut the potatoes until just before adding them to the soup to prevent browning.
Sauté Aromatics:
- Heat bacon drippings (or butter) in the soup pot over medium heat. Add onions and carrots. Cook for about 12 minutes until very softened and slightly caramelized. Stir in garlic, soy sauce, hot sauce (if using), parsley, mustard powder, and oregano. Cook for 1 minute.
Build the Base:
- Sprinkle flour into the pot and stir continuously for 2 minutes. Gradually add chicken broth in small splashes, stirring well after each addition to avoid lumps. Repeat with the half and half. Bring the mixture to a boil, then reduce to a simmer. Allow it to concentrate and develop flavor for 10 minutes.
Cook Potatoes and Broccoli:
- Peel and dice potatoes into ¾-inch chunks. Lightly season with salt and pepper, then add to the soup. Simmer partially covered for 15 minutes, stirring occasionally. Add broccoli florets and simmer for another 7 minutes, or until potatoes are fork-tender and broccoli is cooked through.
Blend for Texture (Optional):
- Use an immersion blender to pulse the soup a few times for a slightly smoother consistency. Alternatively, blend a portion of the broth in a standard blender and return to the pot.
Add Cheese and Bacon:
- Reduce heat to low. Gradually stir in cheddar and Parmesan cheese until melted and fully combined. Stir in half of the bacon. Taste and adjust seasonings as needed.
Serve and Garnish:
- Ladle soup into bowls, garnish with the remaining bacon, and serve hot!

Why You’ll Love This Recipe

Rich and Flavorful: The perfect balance of creamy cheese, savory bacon, and hearty vegetables.
Easy to Make: Straightforward steps make this soup accessible to cooks of all skill levels.
Versatile Ingredients: Swap or adjust vegetables, cheese, or seasonings to suit your taste.

Tips

Bacon Drippings: Add extra flavor to the soup by using the reserved drippings. Substitute butter if necessary.
Cut Evenly: Chop potatoes and broccoli evenly to ensure they cook uniformly.
Immersion Blender: For a creamier soup, blend a portion of it before adding the cheese.

Variations and Substitutions

Vegetarian Option: Omit the bacon and use butter or olive oil for sautéing. Substitute vegetable broth for chicken broth.
Cheese Choices: Use Gruyère, Monterey Jack, or a combination of cheeses for different flavors.
Lighter Version: Replace half-and-half with whole milk or a non-dairy alternative.

FAQs

Can I freeze this soup?
Yes, but avoid adding the cheese before freezing. Freeze the base, then reheat and stir in the cheese for the best texture.

What can I substitute for half and half?
Whole milk or a mix of heavy cream and milk works well. Non-dairy creamers are also an option.

How do I thicken the soup?
Simmer uncovered to reduce the liquid, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer until thickened.

Serving and Suggestions

Side Pairings: Serve with crusty bread, garlic knots, or a simple green salad.
Toppings: Sprinkle extra cheese, croutons, or green onions on top for added flavor and texture.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy this cozy Broccoli Potato Soup for a comforting and satisfying meal!