Creamy Broccoli and Potato Soup with Cheddar and Bacon
I made this dish for a party, and people couldn’t stop talking about it.
This creamy and comforting soup is the ultimate way to warm up on a chilly day. With a hearty base of broccoli and potatoes, it delivers rich flavor and satisfying texture in every spoonful. The addition of heavy cream and sharp cheddar cheese brings a luscious creaminess, while a crispy bacon topping adds the perfect smoky crunch. Whether you’re entertaining guests or simply craving something cozy, this soup is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Broccoli florets | 4 cups |
| Potatoes, peeled and diced | 4 medium |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Chicken or vegetable broth | 4 cups |
| Milk | 2 cups |
| Heavy cream | 1 cup |
| Shredded cheddar cheese | 1 cup |
| Bacon, cooked and crumbled | 4 slices |
| Salt and pepper | To taste |
| Butter | 2 tablespoons |
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute, just until fragrant.
- Add the diced potatoes and broth. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
- Add the broccoli florets and continue to simmer for another 5 minutes, or until the broccoli is soft.
- Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth.
- Return the blended soup to the pot. Stir in the milk, heavy cream, and shredded cheddar cheese. Cook over low heat, stirring frequently, until the cheese has melted and the soup is heated through—about 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with crumbled bacon on top.
