Potato Soup With Broccoli Recipe

Name: Potato Soup With Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices bacon; 3 -4 tablespoons flour; 12 a head of broccoli (only the small florets); 12 large yellow onion, chopped; 2 tablespoons celery, chopped with leafs; 2 large garlic cloves, minced; 1 ¼ cups chicken stock; 2 cups 2% low-fat milk; 1 tablespoon sour cream; 4 ounces cream cheese; 1 ½ teaspoons Dijon mustard; ¼ cup fresh parsley, chopped; 1 tablespoon parmesan cheese; 2 medium potatoes; salt, pepper and dried herbs to taste (I put about 3 teaspoon of salt, 1/2 teaspoon black pepper and 1/2 teaspoon herbs de provence)

Servings: persons

6 slices bacon
3 -4 tablespoons flour
12 a head of broccoli (only the small florets)
12 large yellow onion, chopped
2 tablespoons celery, chopped with leafs
2 large garlic cloves, minced
1 ¼ cups chicken stock
2 cups 2% low-fat milk
1 tablespoon sour cream
4 ounces cream cheese
1 ½ teaspoons Dijon mustard
¼ cup fresh parsley, chopped
1 tablespoon parmesan cheese
2 medium potatoes
salt, pepper and dried herbs to taste (I put about 3 teaspoon of salt, 1/2 teaspoon black pepper and 1/2 teaspoon herbs de provence)

1
Preheat oven to 350.
2
Bake the potatoes for 1 hour or until done.
3
Remove the skin from the potatoes (optional) and cut into large chucks.
4
In a heavy skillet fry the bacon, once cooked remove from skillet, crumble and keep warm.
5
In the left over bacon grease saute the broccoli, onion, garlic, celery and garlic; continue to saute until the chopped onion is soft and the broccoli is a brighter green but still crisp.
6
Transfer the saute veggies and any excess grease into a medium pot and stir in flour until all the grease has been absorbed by flour.
7
Over medium-low heat, whisk in the chicken stock, milk and sour cream.
8
Once the liquid is warm stir in the cream cheese, dijon, parsley and parmesan; continue to stir until cream cheese has melted, about 5 minutes.
9
Stir in the potatoes along with salt, pepper and any dried herbs you'd like.
10
Once everything is well combined remove from heat and ladle the soup into individual bowls and top with crumbled bacon.

1170

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 slices bacon, 3 -4 tablespoons flour, 12 a head of broccoli (only the small florets), 12 large yellow onion, chopped, and more.

Yes, Potato Soup With Broccoli falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Soup With Broccoli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions