I can’t think of a better combination of comfort foods in one bowl than a creamy, cheesy and satisfying potato soup with broccoli and bacon. I love this soup because it starts with the basics, but you can cheese it up, spice it up and thicken it up just the way you love it.
Potato Soup with Broccoli and Bacon
– 6-8 pieces of bacon
– 1 large yellow onion, diced fine
– 2 large carrots, diced fine
– 2 large celery stalks, diced fine
– 3 large russet potatoes, peeled and diced
– 2 (14.5 oz.) cans chicken broth
– 2 cups broccoli, cut in small 1-inch flowerets
– Optional: 1 large fresh Anaheim chile, diced fine or 1 small can (4 oz.) green chiles
– 3 tablespoons flour
– 1 cup milk, plus more to thin out if desired
– 2 cups (8 oz. package) shredded cheddar cheese, plus more for garnish
– 1 teaspoon salt
– 1 teaspoon pepper
– Green onion, sliced thin, for garnish
Slice entire slab of bacon in half. Refrigerate one half for later use. Cut remaining half-slab of bacon into one-inch slices. Do not separate bacon before cutting (It’s easier to cut and pull apart when using this method). Alternately, you can cook 6-8 full pieces of bacon and cut into smaller pieces when cooked.
In a Dutch oven or large pot, cook bacon until crisp. Remove bacon to drain on paper towels.
Remove all but two tablespoons of bacon grease. (If desired, remove all bacon grease and add two tablespoons of butter or olive oil.) Add onion, carrots and celery and cook over medium-high heat for about five minutes, or until softened, stirring often.
Add potatoes and cook for another five minutes, stirring often. Add broccoli and optional diced chile. Add chicken broth and cook for five minutes. Meanwhile, in a bowl, whisk together flour and milk, making a slurry. Pour into soup, stirring to combine, and bring to boil.
When potatoes are soft and soup has thickened, add cheese, stirring to combine. Add salt and pepper to taste. If soup becomes too thick, thin it out with more milk. Serve in a bowl with sprinkled cheese, crisp pieces of bacon and green onion for garnish.
You can also serve soup in scooped-out baked potato skin.