Loaded Broccoli Cheddar Potato Soup
Thick and creamy Broccoli Cheddar Potato Soup is full of delicious vegetables and seasonings. Topped with bacon and served with crusty bread, it’s hearty and filling!
Ingredients
- 4 tbsp butter grass-fed is best
- 1 large onion minced
- 6 cloves garlic minced
- 2 carrots peeled and chopped
- 4 tbsp cornstarch
- 3 cups Yukon gold potatoes chopped into 1/2 in chunks
- 6 cups broccoli florets
- 4 cups chicken broth low sodium
- 2 cups half n half
- 1/2 cup sour cream
- 3 1/2 cups cheddar cheese
- 1 tsp white pepper
- 1/2 tsp Vegeta vegetable bouillon
- 1/4 tsp paprika
- pinch nutmeg
- salt to taste
Instructions
- Heat a large Dutch Oven or soup pot over medium heat, add the butter and onions. Saute for 3-4 minutes.
- Next add the garlic and carrots and saute for 1 minute.
- Sprinkle the cornstarch over the veggies. Stir until there are no visible white spots. Its important that the cornstarch is incorporated well into the veggies to prevent lumps from forming when the broth is added.
- Pour in the broth and mix well. You should see that it is slightly thickened from the cornstarch.
- Add in the potatoes, white pepper, paprika, nutmeg, and Vegeta. Then cover and simmer on medium low for 5-7 minutes.
- Stir occasionally to prevent the veggies from sticking to the bottom of the pot.
- Add in the broccoli. Cover and simmer for 5-7 more minutes. Adjust the time depending on how soft you want your broccoli.
- Turn the heat to low. Gradually add in the sour cream, half and half, and cheddar cheese. Make sure the heat is low to prevent the cream from splitting. Gently stir until the cheese melts.
- Taste and adjust the salt or pepper if needed.
- Serve with crumbled bacon and cheese on top! I like to pair mine with crusty bread as well.
- Enjoy!
Video
Notes
It's best to use high quality ingredients in this recipe as it is very simple. I suggest grass-feed butter and high quality cheese for the best flavor. Even though this soup is simple, with great ingredients it will taste AMAZING!