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Overhead view of soup, garnished with broccoli, bacon and cheddar

Potato Broccoli Cheddar Soup

This Potato Broccoli Cheddar Soup is thick and creamy. Small, slightly crunchy broccoli florets are swimming in a smooth potato soup and thickened with sharp cheddar cheese. This is a delightfully delicious soup that is easy to prepare and so satisfying.
5 from 10 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 Servings
Calories: 626kcal
Author: Pat Nyswonger

Ingredients

  • 1 pound broccoli florets
  • 8 ounces thick bacon diced
  • 1 large leeks sliced - white and light green parts only
  • 2 pounds potatoes cubed
  • 1 large carrot sliced
  • 6 cups chicken broth
  • 1/2 cup dry white wine see notes
  • 1 teaspoon table salt
  • 1/4 teaspoon freshly ground white pepper
  • 1 cup heavy cream
  • 2 cups whole milk
  • 1 teaspoon paprika optional
  • 3 cups shredded cheddar cheese
  • 2 tablespoons flour
  • Garnish with bacon bits reserved broccoli and additional cheese

Instructions

Steam the Broccoli:

  • Pour 1 inch of water into a large saucepan and bring the water to a boil.  Place a steamer basket into the pan and add the broccoli florets. 
  • Cover the saucepan with a lid and steam for 2-3 minutes.  Remove from the heat and transfer the broccoli to a plate or platter in one layer.  The florets should be bright green, tender and a little crisp.  Set aside to cool to room temperature.  Reserve 1 cup of the smallest florets for garnish

For the Soup:

  • Cook the bacon in a Dutch oven or large soup pot set over low heat until crisp; then remove with a slotted spoon and drain on a paper-towel lined plate and reserve. Pour off all but 2 tablespoons of the bacon fat. 
  • Add the sliced leeks to the bacon fat and stir until well coated.  Cover the pot and cook, stirring occasionally, for 5-minutes until the leeks are softened but not browned.   Adjust the heat if necessary, do not let the leeks brown.
  • Pour in the broth and add the potatoes, carrots, white wine, salt and pepper.  Bring to a boil then reduce the heat to low. Cover and simmer for 20-minutes or until the potatoes and carrots are very soft.
  • Remove from the heat and purée with an immersion stick blender, food processor or kitchen blender only until smooth.  If using a blender do not fill the container more than 2/3 full leaving the lid opening off and working in batches if necessary. 
  • Return the soup pot to the heat source and bring to a boil, reduce to low and stir in the cream milk and paprika, if using.  
  • In a large bowl, toss together the cheese and flour to lightly coat.  Slowly add the cheese to the soup, stirring constantly to combine.  
  • Stir in the steamed broccoli and cook for 1-2 minutes to reheat the broccoli.  
  • Remove the soup from the heat and ladle into serving bowls.  Garnish with reserved bacon, cheddar cheese and broccoli bits.  

Notes

  • To dice or slice bacon easily, place it on a parchment-lined plate and partially freeze it for 20 minutes.
  • If you are not using wine, replace with an equal amount of additional chicken broth or water.
  • Freshly ground black pepper can be substituted for the white pepper but you will have specks in the soup.
  • Paprika is optional but it adds additional color to the soup.
  • We recommend sharp cheddar cheese for best flavor.
  • Tossing flour and cheese together will prevent the cheese from clumping together.  Add it to the soup slowly.
  • For an extra creaminess, blitz the soup again before adding the broccoli,

Nutrition

Serving: 1 | Calories: 626kcal | Carbohydrates: 39g | Protein: 29g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1826mg | Fiber: 5g | Sugar: 8g