Soup season is upon us as the days get shorter and the weather becomes chillier. A cup of hot Broccoli Potato Soup is the perfect way to warm yourself on chilly winter nights. This nutrient-and flavor-packed soup calls to mind the warm bowls of grandma’s cooking while updating the recipe for today. Let’s get down to business with the recipe and a few pointers to help you become a better soup maker.
What about the healthiness of Grandma’s soups?
Yeah, I totally think so! A tasty and healthy spin on classic southern soups, Broccoli Potato Soup is packed with iron, calcium, vitamins A and C, and a savory potato base. Also, if you don’t have gluten, you can simply make this broccoli cheese soup gluten-free by using gluten-free all-purpose flour.
When compared to other nutritious frozen soups, how does broccoli potato soup stack up?
You get to choose the ingredients as you whip up this dish in the comfort of your own home. This homemade soup has a much more refreshing flavor than some healthy frozen soups, which may be loaded with salt and additives. Plus, you can just freeze it for later, so it’s a great nutritious alternative for those days when you’re on the go.
Why Is This Soup So Delicious in the South?
Soul food soups aren’t only hearty and potato and broccoli-based; when you add cheese deliciousness to the mix, you get something more complicated than just a plain old home soup. When you add a little bacon, the tastes explode in your tongue.
In search of a local source for potato bacon soup?
With this delicious Broccoli Potato Soup recipe, there’s no need to eat out. Rather of Googling for “potato bacon soup near me,” try this recipe instead. It’s got bacon for that additional umami flavor.
Is it Possible to Add Bone Broth to Broccoli Potato Soup?
Of course! Broccoli Potato Soup is a great alternative to the greatest bone broth soup recipes. For a more flavorful and nutritious alternative, use bone broth instead of chicken or vegetable.
Idahoan Loaded Baked Potato Soup: How Does It Measure Up?
This Broccoli Potato Soup is like an Idahoan loaded baked potato soup with potatoes, but with broccoli and carrots instead of potatoes, it’s healthier. Regarding taste and health benefits, it’s an improvement.
What You Need: Two cans of 14.5 ounces of vegetable or chicken broth with little sodium
2 or 3 big carrots, chopped
-Cubed potatoes, four medium-sized ones
2 little broccoli spears, coarsely chopped
2 milligrams of onion powder
one-third cup of all-ar flour
(3 tablespoons) of butter that is not salted
1/3 cup of milk plus more as needed
half a teaspoon of salt
Four cups of shredded cheddar cheese, plus more for topping (not required)
1/2 teaspoon of garlic pepper
6 pieces of bacon, cooked and diced
Instructions
Put a big saucepan over medium-high heat and start cooking. Cook the potatoes, carrots, chicken stock, and onion powder in a saucepan. Before turning the heat down to medium-low, bring the ingredients to a rolling boil.
Simmer the veggies, covered, for about 10 minutes.
Return the lid to the saucepan and stir in the chopped broccoli. Simmer for a further ten minutes.
Make the cheese sauce while the veggies are boiling. Meanwhile, melt the butter in a separate saucepan over medium-low heat. Whisk in the flour slowly while cooking for about one minute, or until it becomes a golden brown color.
Gradually incorporate the milk using a whisk. Once the sauce begins to thicken, which should take about 5 minutes, increase the heat to medium and keep stirring.
While stirring, melt the shredded cheddar cheese and add it to the sauce. Toss with the garlic pepper and salt.
After the vegetables have simmered, stir in the cheese sauce until well combined.
Feel free to adjust the soup’s thickness to your liking by adding more or less milk. It may be necessary to add more salt and garlic pepper based on your taste evaluation.
If your taste buds so want, you can top it up with chopped bacon and more cheese.
Notes
Alter the Texture: Swap out the milk for heavy cream or half-and-half if you’re going for a more creamy texture. To make it thinner, you may add more broth or water.