The air grows colder and the days shorter, signaling the arrival of soup season. And what better way to warm up than with a hearty bowl of Broccoli Potato Soup? Rich in flavor and nutrients, this soup echoes the comforting bowls of grandma’s soups and adds a contemporary twist. Let’s dive into the recipe and some useful tips to elevate your soup-making skills.
Can Grandma’s Soups be Healthier?
Absolutely, they can be! Broccoli Potato Soup offers a delicious and nutritious alternative to traditional southern soups, bringing in vitamins A and C, calcium, and iron. Plus, this recipe can easily be made gluten-free by substiting the all-purpose flour with a gluten-free variety for a wholesome gluten free broccoli cheese soup.
How Does Broccoli Potato Soup Compare to Other Healthy Frozen Soups?
When you make this recipe at home, you’re in control of the ingredients. Unlike some healthy frozen soups that can be high in sodium and preservatives, this homemade version provides a clean, fresh taste. And it’s easy to freeze for later—making it a convenient, healthy option for busy days.
What Makes This Soup a Southern Delight?
The blend of cheesy goodness with the heartiness of potato and broccoli not only makes it a soul food soup but adds a layer of complexity to your typical taste of home soups. With a dash of bacon, it becomes an explosion of flavors in your mouth.
Looking for Potato Bacon Soup Near Me?
Why go out when you can make this incredible Broccoli Potato Soup at home? This recipe includes bacon for that extra umami kick, making it a perfect homemade alternative to searching for “potato bacon soup near me.”
Can Bone Broth be Incorporated into Broccoli Potato Soup?
Certainly! If you’re a fan of the best bone broth soup recipes, this Broccoli Potato Soup can easily be adapted. Swap the chicken or vegetable broth with bone broth for an added layer of flavor and health benefits.
What About Idahoan Loaded Baked Potato Soup?
The inclusion of potatoes makes this Broccoli Potato Soup comparable to an Idahoan loaded baked potato soup, yet more wholesome with the addition of broccoli and carrots. It’s a step up in terms of flavor and nutritional value.
Does This Soup Qualify as Little Soup?
While the term “little soup” might make you think of light, brothy soups, don’t be fooled. This Broccoli Potato Soup may be full-bodied, but it’s easy to adjust the consistency to fit your definition of a “little soup” by adding more broth or milk.
How Can I Make This Soup Gluten-Free?
Easy! Substitute the all-purpose flour with a gluten-free flour blend, and ensure your broth is gluten-free to enjoy a scrumptious gluten free broccoli cheddar soup. Just make sure to read the labels on any pre-packaged ingredients.
Whether you crave the comfort of grandma’s kitchen, are on a hunt for a new soul food favorite, or simply need a hearty and nutritious meal, this Broccoli Potato Soup delivers on all fronts. Happy cooking!
Broccoli Potato Soup
- 2 cans 14.5-ounce of low-sodium chicken or vegetable broth
- 2-3 large diced carrots
- 4 medium peeled and cubed potatoes
- 2 small heads of finely chopped broccoli
- 1 tsp of onion powder
- ⅓ cup of all-purpose flour
- 3 tbsp of unsalted butter
- 3½ cups of milk extra as required
- 1 tsp of salt
- 4 cups of shredded cheddar cheese extra for garnish (optional)
- ½ tsp of garlic pepper
- 6 cooked and chopped bacon slices
- Commence by placing a large pot on medium-high heat. Add chicken broth, carrots, potatoes, and onion powder. Allow the mixture to reach a rolling boil before reducing the heat to medium-low.
- Cover the pot and let the vegetables simmer for approximately 10 minutes.
- Toss in the chopped broccoli, then re-cover the pot. Continue simmering for another 10 minutes.
- While the vegetables are simmering, prepare the cheese sauce. In a separate saucepan, melt butter over medium-low heat. Gradually whisk in the flour and cook for about a minute until it takes on a golden-brown hue.
- Slowly whisk in the milk. Raise the heat to medium and continue stirring until the sauce thickens, usually around 5 minutes.
- Incorporate the shredded cheddar cheese into the sauce, stirring until completely melted. Add in the salt and garlic pepper.
- Merge the cheese sauce into the simmering vegetable pot, ensuring everything blends perfectly.
- For those who prefer a less dense soup, feel free to add extra milk to reach your desired consistency. Taste and adjust the seasoning, adding more salt and garlic pepper if needed.
- As a finishing touch, garnish with chopped bacon and additional cheese, should your palate desire.