Description
This hearty Cheesy Broccoli Cheddar and Bacon Soup is a comforting blend of tender potatoes, fresh broccoli florets, crispy bacon, and sharp cheddar cheese. Slow-simmered in a rich, creamy broth flavored with diced carrots, celery, and onions, this soup balances smoky and cheesy flavors with fresh vegetables for a satisfying meal perfect for chilly days.
Ingredients
Scale
Vegetables
- 3 cups potatoes (cut into 1/2-inch cubes)
- 1 cup carrots (diced into 1/4-inch pieces)
- 1 cup celery (diced into 1/4-inch pieces)
- 4.5 cups fresh broccoli (cut into 1-inch florets)
- 1/2 cup onion (finely diced)
Meat
- 7 slices bacon (prefer thick-cut)
Dairy
- 4 cups sharp cheddar cheese (freshly shredded, not pre-shredded)
- 3 cups whole milk
- 4 tbsp unsalted butter
Pantry
- 3 cups chicken broth
- 1/3 cup all-purpose flour (King Arthur recommended)
- 1 tsp salt
- 1 tsp dried mustard
- 1/2 tsp black pepper (freshly ground)
Instructions
- Cook the Bacon: In a large pot or Dutch oven over medium heat, cook the 7 slices of thick-cut bacon until crispy. Remove bacon and drain on paper towels. Once cooled, crumble into small pieces and set aside. Leave about 2 tablespoons of bacon fat in the pot, discarding the remainder.
- Sauté Vegetables: Add 4 tablespoons unsalted butter to the pot with the bacon fat and melt over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Potatoes and Broth: Stir in the cubed potatoes and chicken broth. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender, about 10-12 minutes.
- Make the Roux: Sprinkle 1/3 cup all-purpose flour over the vegetables and broth while stirring continuously to avoid lumps. Cook for 2-3 minutes to eliminate the raw flour taste and to slightly thicken the soup.
- Add Milk and Broccoli: Slowly whisk in 3 cups of whole milk to the soup, ensuring a smooth mixture. Add the broccoli florets and continue to cook for another 8-10 minutes until broccoli is tender but not mushy.
- Season and Add Cheese: Stir in 1 teaspoon salt, 1 teaspoon dried mustard, and 1/2 teaspoon freshly ground black pepper. Gradually add 4 cups of freshly shredded sharp cheddar cheese, stirring constantly until melted and fully incorporated.
- Finish and Serve: Fold in the crumbled crispy bacon. Adjust seasoning if necessary. Serve the soup hot, optionally garnished with extra cheese or bacon bits for presentation.
Notes
- Use freshly shredded cheddar cheese rather than pre-shredded for a creamier texture and better melt.
- Thick-cut bacon delivers the best flavor and texture but regular bacon can be used.
- Whole milk provides the creamiest results; substitute with 2% for a lighter option.
- If preferred, you can partially puree the soup for a creamier texture using an immersion blender.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid curdling.
