Description
A warm, cheesy broccoli potato soup that’s both comforting and nutritious, perfect for impressing guests with minimal effort.
Ingredients
- 2 cups broccoli florets
- 2 cups diced potatoes
- 4 slices bacon, chopped
- 1 onion, diced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional: garlic powder, onion powder
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside.
- In the same pot, add the diced onion and sauté until softened.
- Add the broccoli and potatoes, then pour in the broth. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth or blend in batches.
- Stir in the heavy cream, cheddar cheese, and cooked bacon. Season with salt, pepper, and optional seasonings. Heat through.
- Serve hot and enjoy.
Notes
For a lighter option, substitute heavy cream with half-and-half or Greek yogurt. Add some texture by leaving chunks of broccoli and potato unblended.