There’s nothing heartier than a great traditional potato soup. Whether you’re looking to warm up on a cooler day or simply fill up on a hungrier one, it’s got you covered. So how could we possibly make it better? By loading it up with broccoli, carrots, and garlic, and adding a delicious cheese sauce for a hit of cheddar that makes the whole soup divine. Even better, it’s absolutely easy to make, and your whole family is sure to enjoy it. Check it out!
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LOADED BROCCOLI POTATO CHEDDAR SOUP
Prep Time: 15 minutes
Total Time: 40 minutes
– 5 tablespoons butter, divided
– 1 small onion, small dice
– 4 medium carrots, small dice
– 4 cloves garlic, minced
– 4 medium potatoes, small dice
– 1 quart chicken broth
– 2 small broccoli heads, small dice
– ⅓ cup flour
– 3-½ cups whole milk
– 1-½ teaspoons kosher salt
– ½ teaspoon black pepper
– 4 cups cheddar cheese
– ¾ teaspoon tabasco sauce
– 6 slices bacon, precooked and chopped
- In a large pot over medium-high heat, melt 1 tablespoon of butter. Add the onions
and sauté until translucent.
- Add the carrots and continue to cook for 3 to 4 minutes.
- Add the garlic and cook until fragrant.
- Add the potatoes and chicken broth, and bring to a boil. Reduce heat and simmer for about 10
- Add the broccoli and simmer for another 10 minutes, or until tender.
- While the soup is simmering, melt the remaining ¼ cup of butter in a large
sauce pan. Whisk in the flour and cook until golden brown, about 1 minute.
- Whisk in the milk and continue to stir until the sauce thickens.
- Add the cheese and stir until melted. Season with salt, pepper and the tabasco sauce.
- Pour the cheese sauce into the pot with the vegetables and broth. Stir until well-combined. Season to taste. Garnish with the chopped bacon and enjoy!
- If you want a thinner soup, add additional milk in the last step to adjust the consistency.