Baked Potato Broccoli Cheddar Soup
Cozy Up with Baked Potato Broccoli Cheddar Soup!
Is there anything more comforting than a warm bowl of soup on a chilly day? This Baked Potato Broccoli Cheddar Soup takes comfort food to a whole new level! Forget starting from scratch – we’re leveraging the deliciousness of baked potatoes to create a creamy, flavorful soup that’s surprisingly easy to make.
This isn’t your average cheddar broccoli soup. Using baked potatoes as a base gives it a unique depth of flavor and a wonderfully hearty texture. The broccoli adds a lovely freshness and a pop of color, while the crispy bacon and generous toppings take it over the top. It’s the perfect blend of indulgence and comfort – ideal for family dinners, cozy nights in, or even a satisfying lunch.
What makes this soup special?
- Baked Potato Base: Using baked potatoes instead of just boiling them adds a richer, more complex flavor.
- Easy to Make: This recipe is designed for simplicity, perfect for busy weeknights.
- Customizable: Feel free to adjust the toppings and seasonings to your liking.
- Crowd-Pleaser: Everyone loves a good cheesy soup, and this one is guaranteed to be a hit!
Tips for the Best Soup:
- Don’t Skip the Bacon: The bacon adds a crucial smoky flavor that complements the other ingredients beautifully. Reserve the fat for extra flavor!
- Gently Mash the Potatoes: You want some texture in your soup, so avoid over-mashing the potatoes. A few small chunks are perfect.
- Freshly Shredded Cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Use freshly shredded cheddar for the best results.
- Adjust the Consistency: If you prefer a thinner soup, add a little more chicken stock. For a thicker soup, mash a few more potatoes.
Frequently Asked Questions:
Q: Can I use different potatoes?
A: While Russet potatoes are recommended for their fluffy texture, you can use Yukon Gold potatoes if you prefer. They’ll result in a slightly creamier soup.
Q: Can I make this soup ahead of time?
A: Yes! The soup can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. You may need to add a little extra chicken stock when reheating.
Q: Can I freeze this soup?
A: Freezing isn’t ideal as the texture of the potatoes may change. However, you can freeze it if necessary. Be aware that it may become slightly grainy upon thawing.
Q: Is it possible to make this soup vegetarian?
A: Absolutely! Simply omit the bacon and use vegetable broth instead of chicken stock. You may want to add a touch of smoked paprika to mimic the smoky flavor of the bacon.
Q: What toppings are best?
A: The possibilities are endless! Besides extra cheddar and sour cream, try chopped green onions, chives, a drizzle of hot sauce, or even a sprinkle of crispy fried onions.
Get ready to enjoy a bowl of pure comfort! This Baked Potato Broccoli Cheddar Soup is sure to become a new family favorite.
Baked Potato Broccoli Cheddar Soup
Ingredients
- 4 medium Russet potatoes baked, skins removed and roughly diced
- 1 small head of broccoli chopped
- 6 ounces cheddar cheese shredded (plus more for topping)
- 0.5 lb thick-cut bacon diced
- 1 medium onion diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 6 cups chicken stock
- 0.75 cup sour cream plus more for topping
Instructions
- In a Dutch oven or large pot, cook the diced bacon until crispy. Be sure not to crowd the pot; work in batches if needed. Remove with a slotted spoon onto a paper towel-lined plate and set aside. Reserve 2-3 tablespoons of the rendered bacon fat.
- Sauté the onion, celery, and garlic in the reserved bacon fat. Cook, stirring frequently for 2-3 minutes, until softened. Using a wooden spoon, scrape up any browned bits (or fond) from the bottom of the pot.
- Add the chicken stock and the baked potato, then bring to a simmer. Simmer for 4-5 minutes.
- Using a potato masher, gently break up the potato pieces until the desired consistency. (I prefer small pieces, but not completely smooth.)
- Add the chopped broccoli pieces and return to a simmer for an additional 5-6 minutes. Season with salt and pepper to taste.
- Add the sour cream, shredded cheese, and most of the cooked bacon to the soup. Stir until the cheese is melted and the sour cream is fully incorporated. Remove from heat.
- Use a ladle to portion the soup into bowls, then top with the reserved bacon, and additional cheddar and sour cream if you’d like.
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