Broccoli Potato Soup
Ingredients
The soup base
-
12
ounces
uncooked bacon, sliced into 1-inch pieces
-
½
medium
onion, diced small
-
2
ribs
celery, diced small
-
3 ½
cups
russet potatoes, peeled and diced medium
-
4
cups
chicken broth
-
3 to 4
cups
broccoli florets, cut into small bite-sized pieces
The cheese sauce
-
5
tablespoons
butter
-
¼
cup
all-purpose flour
-
1
tablespoon
all-purpose flour
-
2
cups
milk
-
6
ounces
shredded cheddar cheese
Seasoning
-
¼
teaspoon
black pepper
-
to taste
salt
Instructions
- Cook the bacon in a large pot until just cooked through, then transfer to a paper towel-lined plate.
- Discard all but about 1 tablespoon of bacon grease and cook the onions and celery in the pot for about 5 minutes.
- Add potatoes and chicken broth, bring to a simmer, and cook for 10 minutes before adding broccoli.
- Simmer for an additional 5 minutes until the broccoli and potatoes are tender.
- In a separate pot, melt butter and whisk in flour until lightly golden.
- Slowly whisk in milk, cooking until the mixture thickens and bubbles.
- Stir in shredded cheese until fully incorporated, then add the cheese sauce to the soup.
- Add the cooked bacon, season with pepper and salt, and serve with additional cheese if desired.
Nutrition Facts (estimated)
Servings
5 servings
Calories
653
Total fat
40g
Total carbohydrates
45g
Total protein
24g
Sodium
800mg
Cholesterol
100mg
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