Loaded Broccoli Potato Soup

Directions

1. Cook vegetables. In a large pot, combine chicken broth, diced carrots, potatoes, and onion powder. Bring to a boil, then cover and simmer for 10 minutes.
2. Add broccoli. Add the broccoli florets to the pot, cover, and simmer for an additional 10 minutes, until all vegetables are tender.
3. Make cheese sauce. While vegetables cook, melt the butter in a separate large saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until golden and fragrant.
4. Add milk. Slowly whisk in milk and simmer for 5 minutes, stirring constantly until the sauce thickens.
5. Add cheese. Stir in the shredded cheddar cheese until fully melted and smooth. Season with salt and garlic pepper.
6. Combine. Pour the cheese sauce into the vegetable mixture and stir until well combined. Adjust the consistency with extra milk if desired. Taste and add more salt and pepper if needed.
7. Serve. Ladle the soup into bowls and top with chopped bacon. Serve warm.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: 40–45 minutes
• Servings: 6–8
• Difficulty Level: Easy

Variations & Substitutions

• Vegetarian option: Use vegetable broth and omit bacon, or add sautéed mushrooms for extra flavor.
• Cheese alternatives: Swap cheddar for Monterey Jack, Colby, or a blend of cheeses.
• Extra veggies: Add corn, peas, or green beans for more color and nutrition.
• Thinner soup: Increase milk or broth for a lighter consistency.

Serving Suggestions