Quick and easy broccoli potato soup that is creamy (with fraction of the cream) and oh so belly warming good! Made with simple ingredients, pureed until thick, and then topped with green onions, cheddar cheese, and bacon.
This soup is the ultimate soup to make on a cold day. It’s made with simple ingredients and takes very little time to make. So it is perfect for a weeknight! It’s also insanely creamy and thick but has fraction of the cream and cheese. Instead the soup is pureed and then topped with cheddar cheese, green onions, and bacon.
- 2 Tbsp. olive oil
- 1 medium onion, chopped
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 5 cups fresh broccoli florets
- 2 pounds russet potatoes, peeled and diced (about 5 cups)
- 2 bay leaves
- ½ tsp. ground mustard
- 1 (32 oz.) carton low-sodium chicken stock
- 1 cup half and half
- kosher salt and black pepper
- green onions
- cheddar cheese
- cooked bacon
- Heat olive oil over medium heat in a dutch oven. Add onions, carrots, and garlic. Cook for 4-5 minutes or until soft.
- Add broccoli, potatoes, bay leaves, ground mustard, and chicken stock. Season with salt and pepper, to taste. Give a quick stir and bring to a simmer. Reduce heat to low and let simmer for 20 minutes, covered.
- Discard bay leaves. Puree soup in either a blender or with an immersion blender. I like to keep the soup semi-chunky so I mash some of the soup with a potato masher and run the rest through a blender until smooth.
- Stir in half and half. Taste for salt and pepper. Serve with green onions, cheddar cheese, and bacon.