Loaded Broccoli Cheese & Potato Soup
Ingredients
The soup base
-
4
Tbsp
Butter
-
½
medium
Onion, chopped small
-
2
Carrots, diced
-
1 ½
Celery Ribs,
diced
-
¼
cup
Flour
-
4
cups
Chicken Broth, low sodium
-
1 ½
lbs
Gold or White Potatoes, diced
-
1
lb
Frozen Broccoli Florettes
-
1 ¼
tsp
Kosher Salt
-
½
tsp
Black Pepper
-
2
cups
Milk
The toppings
-
7
Slices
Cooked Bacon, divided, chopped
-
4
cups
Sharp Cheddar Cheese, divided, grated
Instructions
- Melt butter in a large pot.
- Add onion, carrots, and celery; sauté until softened.
- Sprinkle flour over the vegetables and stir until a paste forms.
- Gradually whisk in the chicken broth, ensuring no lumps.
- Add diced potatoes and cook for about 10 minutes until they start to soften.
- Incorporate broccoli, salt, and pepper; cook for another 5 minutes, stirring occasionally.
- Add milk and heat through.
- For a chunky soup, stir in bacon and cheese and serve.
- For a creamy soup, puree part of the soup and then mix it back in with the bacon and cheese.
- Serve immediately, garnished with reserved cheese and bacon.
Nutrition Facts (estimated)
Servings
10 Servings
Calories
245
Total fat
15g
Total carbohydrates
20g
Total protein
12g
Sodium
800mg
Cholesterol
30mg
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