Name: Creamy Broccoli and Potato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 tablespoons butter; 1 medium yellow onion, diced; ¾ cup carrots, diced; 3 cloves garlic, minced; 1 teaspoon soy sauce; 1 teaspoon hot sauce (optional); 1 teaspoon dried parsley; 1 teaspoon mustard powder; ½ teaspoon dried oregano; ¼ cup flour; 5 cups chicken broth; 1 cup half and half; Salt and pepper, to taste; 1 ½ lbs yukon gold potatoes, peeled and cubed; 4 cups broccoli florets, fresh or frozen; 1 ¼ cups cheddar cheese, shredded; 1/3 cup parmesan cheese, grated

This rich broccoli and potato soup features a thick, indulgent broth enhanced by melted cheese and smoky notes. It is a hearty meal that balances fresh vegetables with a velvety texture.

List of ingredients

6 strips smoked turkey bacon – chopped after cooking, drippings reserved
3 tablespoons turkey bacon drippings – can be substituted with unsalted butter
1 medium yellow onion – finely diced
3/4 cup carrots – diced into small pieces
3 cloves garlic – minced finely
1 teaspoon soy sauce – provides umami, can substitute with Worcestershire sauce
1 teaspoon hot sauce – optional for a subtle kick
1 teaspoon dried parsley – for herbal notes
1 teaspoon mustard powder – adds a slight tang
1/2 teaspoon dried oregano – for earthy flavor
1/4 cup all-purpose flour – used to thicken the broth
5 cups chicken broth – low sodium preferred
1 cup half and half – for a creamy consistency
Salt and pepper – added to taste
1 1/2 lbs Yukon Gold potatoes – peeled and cubed, or red potatoes
4 cups broccoli florets – fresh or frozen, cut into bite-sized pieces
1 1/4 cups cheddar cheese – freshly shredded
1/3 cup parmesan cheese – grated

step-by-step instructions

Cook the turkey bacon: Cut the smoked turkey bacon in half and place it in a 4-quart soup pot. Cook over low heat until crispy, then reserve the drippings and set the bacon aside to cool before roughly chopping it.
Prepare ingredients: While the bacon cooks, measure out all other ingredients. Chop broccoli into small pieces and peel the potatoes, though avoid cutting the potatoes until you are ready to use them to prevent oxidation.
Sauté vegetables: Heat 3 tablespoons of turkey bacon drippings or butter in the same pot over medium heat. Simmer the diced onions and carrots for about 12 minutes until they are softened and slightly caramelized.
Build flavor base: Stir in the minced garlic, soy sauce, hot sauce, parsley, mustard powder, and oregano, cooking for 1 minute. Add the flour and stir continuously for 2 minutes to cook out the raw flour taste.
Create the broth: Gradually add the chicken broth in small splashes, stirring constantly to avoid lumps. Stir in the half and half in the same manner, bring the mixture to a boil, then reduce to a simmer for 10 minutes to concentrate the flavors.
Cook potatoes: Cut the potatoes into 3/4-inch chunks, season lightly with salt and pepper, and add them to the pot. Simmer partially covered for 15 minutes, stirring occasionally.
Add broccoli: Stir in the broccoli florets and simmer for another 7 minutes, or until the potatoes are fork-tender and the broccoli is cooked through.
Adjust texture: If a smoother consistency is desired, use an immersion blender to pulse the soup a few times. Alternatively, transfer a small portion of the soup to a blender and stir it back in.
Finish with cheese: Reduce the heat to low and gradually stir in the cheddar and parmesan cheeses until fully melted. Fold in half of the chopped turkey bacon.
Serve: Taste and adjust seasoning with salt or pepper. Garnish each bowl with the remaining crispy turkey bacon and serve immediately.

Choosing the Right Potatoes

Yukon Gold for Creaminess

Yukon Gold potatoes are ideal for this recipe because they have a naturally buttery flavor and a medium starch content. They break down slightly during the simmering process, which helps naturally thicken the broth without needing extra flour.

Red Potatoes for Structure

If you prefer a chunkier soup where the vegetables hold their shape, red potatoes are the best choice. They have a waxy texture that resists breaking down, ensuring that every spoonful contains distinct pieces of potato.

Russet Potatoes for Thickness

Russet potatoes are the starchiest option and will result in a much thicker, heavier soup. Be aware that they are more prone to falling apart completely, which can turn the broth into a porridge-like consistency if overcooked.

Cheese Selection and Melting

Using Sharp Cheddar for Depth

A sharp or extra-sharp cheddar provides a bold contrast to the mild taste of the broccoli and potatoes. The higher acidity in aged cheddar cuts through the richness of the half and half for a more balanced flavor profile.

Incorporating Gruyere or Gouda

For a more sophisticated taste, you can replace some of the cheddar with Gruyere or smoked Gouda. These cheeses offer nutty and smoky undertones that complement the turkey bacon and earthy oregano.

Importance of Freshly Grated Cheese

Always shred your cheese from a block rather than using pre-shredded bags. Pre-shredded cheeses are coated in potato starch or cellulose to prevent clumping, which can lead to a grainy texture in hot soups.

Flavor Enhancers and Substitutions

The Role of Soy Sauce

The soy sauce acts as an umami booster, adding a savory depth that is difficult to achieve with salt alone. It enhances the richness of the chicken broth and makes the overall flavor more complex without tasting like soy.

Adding Tang with Mustard Powder

Mustard powder adds a subtle sharp note that prevents the creamy base from tasting too heavy. It works in tandem with the soy sauce to create a professional, layered flavor profile in the broth.

Managing the Heat Level

The hot sauce used in this recipe is intended for flavor enhancement rather than spiciness. If you prefer a spicier soup, you can add red pepper flakes during the sauté stage or increase the amount of hot sauce used.

Advanced Cooking Techniques

Effective Vegetable Caramelization

Allowing the onions and carrots to cook for the full 12 minutes is crucial for developing natural sugars. This caramelization process adds a sweet baseline that balances the saltiness of the cheese and bacon.

Avoiding Lumps in the Roux

When adding chicken broth to the flour mixture, do it in very small increments at first. Stirring vigorously as you add the liquid ensures the flour is fully incorporated, preventing flour clumps from floating in the final soup.

Precision Blending for Texture

Using an immersion blender for just a few pulses is better than blending the entire pot. This technique creates a thickened base while preserving the visual appeal and texture of the whole broccoli and potato chunks.

Dietary Adaptations

Vegetarian Broth Alternatives

To make this recipe vegetarian, replace the chicken broth with a high-quality vegetable broth. You should also replace the turkey bacon with a plant-based smoked bacon alternative and use butter for the sautéing process.

Dairy-Free Creaminess

Substitute the half and half with full-fat coconut milk or a cashew-based cream for a dairy-free version. You can also use nutritional yeast or a vegan cheese alternative to maintain the cheesy flavor profile.

Low-Carb Vegetable Swaps

If you are reducing carbohydrates, you can replace the potatoes with cauliflower florets. Cut the cauliflower into similar sizes as the potatoes and reduce the simmering time slightly to avoid overcooking the vegetable.

Storage and Preservation

Refrigeration Guidelines

Store the leftover soup in an airtight container in the refrigerator for up to three days. Ensure the soup is cooled slightly before sealing the lid to prevent excessive condensation from affecting the texture.

Freezing the Soup

This soup freezes well for up to three months if you omit the dairy before freezing. If you choose to freeze it with the cream, be aware that the texture may separate slightly upon thawing and will require thorough whisking during reheating.

Reheating for Best Quality

Reheat the soup slowly over low heat on the stovetop rather than in the microwave. If the soup has thickened too much in the fridge, stir in a splash of chicken broth or milk to restore the original consistency.

Troubleshooting Common Issues

Preventing Cheese Separation

Never add cheese to the soup while it is boiling, as high heat can cause the fats to separate, resulting in an oily or grainy appearance. Always reduce the heat to low or turn the burner off completely before stirring in the cheese.

Fixing a Thin Consistency

If the soup is too thin after cooking, you can simmer it uncovered for an additional 10-15 minutes to reduce the liquid. Alternatively, mash a few of the cooked potato chunks directly against the side of the pot to release more starch.

Avoiding Mushy Broccoli

To keep the broccoli vibrant and slightly firm, ensure you add it only during the last 7 minutes of cooking. If you are reheating the soup, the broccoli will soften further, so undercooking it slightly during the first boil is helpful.

Frequently Asked Questions

Can I use frozen broccoli?

Yes, frozen broccoli works perfectly. Add it directly from the freezer into the pot; however, you may need to simmer it for an extra minute or two to ensure it is heated through completely.

Is there a substitute for half and half?

You can use a mixture of equal parts whole milk and heavy cream. For a lighter version, whole milk alone works, though the soup will be less rich and slightly thinner.

Can I make this in a slow cooker?

Yes, but the process changes. Sauté the vegetables and flour on the stove first, then transfer everything except the dairy and cheese to the slow cooker for 4-6 hours on low. Stir in the cream and cheese during the last 30 minutes.

Why does my soup look grainy?

Graininess is usually caused by using pre-shredded cheese or adding the cheese to broth that is too hot. Using freshly grated cheese and keeping the heat low prevents this from happening.