Potato, Broccli, and Cheese Soup
Two of the most indulgent soups in one! Broccoli and cheese, and potato soup combined to amaze your taste buds.
Servings Prep Time
12bowls 20 minutes
Cook Time
30 minutes
Servings Prep Time
12bowls 20 minutes
Cook Time
30 minutes
Ingredients
Instructions
  1. Peel and dice Potatoes. Add them to a large sauce pan and fill will cold water. Bring the potatoes to a boil on high heat. Once the potatoes start to boil turn the temperature slightly down to keep them at a controlled boil for about 15 minutes.
  2. While the potatoes are boiling dice up your onion and heat the 4 Tbsp of butter to a large pot. Add the onions. Cook them until they are translucent.
  3. Add the diced bacon and cook for 3-5 minutes.
  4. After cooking the bacon, the potatoes should be done. Insert a fork to make sure they are tender. Afterwards, drain the potatoes and add them to the pot with the onions and bacon.
  5. Add the broccoli and flour, and combine.
  6. Add the chicken stock and bring to a boil.
  7. Once the mixture is boiling add the half-n-half, reduce the heat, and let simmer for 10-15 minutes. This allows for the flour and cream to thicken the soup! The starch from the potatoes will do the same. Nom nom! Almost done!
  8. After your soup has had time to thicken add the cheese, combine, and ENJOY!
Recipe Notes

This soup is SOOO GOOD! The pepper jack cheese gives it a little kick. If you like a little more heat garnish with a dash of ground cayenne pepper. I learned that from my Grandma Skippy. It’s her favorite garnish for potato soup. Another nice addition would be a sprinkle of cheese, a dollop of sour cream, scallions OR my favorite, CROUTONS!

Also, do yourself a favor and go to Panera Bread to pick up a few of their bread bowls. This soup goes great in a bread bowl!

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