Broccoli Potato Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A thick, creamy potato and broccoli soup enriched with cheddar and parmesan cheese, bacon, and aromatic seasonings. Warm and satisfying with a rich broth, ideal for cooler days.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 strips bacon (drippings reserved)
- 3 tablespoons bacon drippings (can sub butter)
- 1 medium yellow onion (diced)
- ¾ cup carrots (diced)
- 3 cloves garlic (minced)
- 1 teaspoon soy sauce (can sub Worcestershire sauce)
- 1 teaspoon hot sauce (optional)
- 1 teaspoon EACH: dried parsley, mustard powder
- ½ teaspoon dried oregano
- ¼ cup flour
- 5 cups chicken broth
- 1 cup half and half
- Salt/Pepper (to taste)
- 1 ½ lbs. yukon gold potatoes (or red potatoes. See notes.)
- 4 cups broccoli florets (fresh or frozen)
- 1 ¼ cups cheddar cheese (shredded)
- 1/3 cup parmesan cheese (grated)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1470mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 915mg
- Calcium
- 319mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1470MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.