Broccoli Potato Soup

Name: Broccoli Potato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5
Cuisine: American
Ingredients: 12 oz Bacon (12 ounces uncooked bacon (sliced into 1-inch pieces)); ½ piece Yellow Onion (½ medium onion (diced small)); 2 pieces Celery (2 celery ribs (diced small)); 3 ½ cup Russet Potato (3 ½ cups (about 2 large) russet potatoes (peeled and diced medium)); 4 cup Chicken Broth (4 cups (2 15oz cans) chicken broth); 3 cup Broccoli Floret (3 to 4 cups (about 6 to 8oz) broccoli florets (cut into small bite-sized pieces) — up to 4); 5 tbsp Unsalted Butter (5 tablespoons (70g) butter); 44 g All-Purpose Flour (¼ cup and 1 tablespoon (44g) all-purpose flour); 2 cup Whole Milk (2 cups milk (any percentage)); 6 oz Cheddar Cheese (6 ounces (about 1 ½ cups) shredded cheddar cheese (plus more as desired for topping)); ¼ tsp Black Pepper (¼ teaspoon black pepper); 0 pieces Table Salt (Salt)

A creamy, cheesy soup made with potatoes, broccoli, and bacon, thickened with a roux-based cheese sauce.

55 minAmerican

Servings5

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Ingredients

For 5 servings

Bacon12 oz · 12 ounces uncooked bacon (sliced into 1-inch pieces)
Yellow Onion½ piece · ½ medium onion (diced small)
Celery2 pieces · 2 celery ribs (diced small)
Russet Potato3 ½ cup · 3 ½ cups (about 2 large) russet potatoes (peeled and diced medium)
Chicken Broth4 cup · 4 cups (2 15oz cans) chicken broth
Broccoli Floret3 cup · 3 to 4 cups (about 6 to 8oz) broccoli florets (cut into small bite-sized pieces) — up to 4
Unsalted Butter5 tbsp · 5 tablespoons (70g) butter
All-Purpose Flour44 g · ¼ cup and 1 tablespoon (44g) all-purpose flour
Whole Milk2 cup · 2 cups milk (any percentage)
Cheddar Cheese6 oz · 6 ounces (about 1 ½ cups) shredded cheddar cheese (plus more as desired for topping)
Black Pepper¼ tsp · ¼ teaspoon black pepper
Table Salt0 pieces · Salt

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Steps

1To a large pot, add bacon and turn heat to medium. Cook bacon until just cooked through but not too crunchy. Use a slotted spoon to transfer the bacon to a paper-towel lined plate and set aside.
2Spoon off and discard all but about 1 tablespoon of bacon grease from the pot. Add onions and celery and cook over medium heat for about 5 minutes, until the onions begin to turn translucent around the edges.
3Add potatoes and chicken broth and bring to a simmer. Simmer for 10 minutes and then stir the broccoli into the soup.
4Bring the soup back to a simmer and cook for an additional 5 minutes or until broccoli and potatoes are tender.
5In a medium pot, melt butter over medium heat. Add flour and whisk continuously for about 1 minute, until the flour begins to turn lightly golden.
6Slowly whisk in milk, whisking out any lumps as they begin to form. Cook, whisking continuously until the mixture thickens and bubbles around the edges, about 5 minutes.
7Remove sauce from heat and stir in shredded cheese one handful at a time. When all the cheese has been incorporated, pour the cheese sauce into the soup and stir until everything is well mixed.
8Stir in the cooked bacon.
9Add pepper. Taste, and add salt and more pepper if needed.
10Serve with additional cheese if desired, and enjoy!