This creamy, cheesy, and hearty soup is packed with tender broccoli, potatoes, crispy bacon, and melted cheddar—comfort food at its finest! Ready in 30 minutes.
Ingredients (Serves 6)
For the Soup:
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6 slices bacon, chopped
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1 small onion, diced
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3 garlic cloves, minced
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4 cups (600g) potatoes, peeled & diced (Russet or Yukon Gold)
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4 cups (600g) broccoli florets, chopped
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4 cups (1L) chicken or vegetable broth
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1 cup (240ml) heavy cream or half-and-half
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1½ cups (150g) shredded cheddar cheese
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½ tsp smoked paprika
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Salt & pepper to taste
For Topping:
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Extra shredded cheddar
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Crumbled bacon
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Sour cream
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Chopped green onions
Instructions
1. Cook the Bacon
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In a large pot, cook bacon until crispy. Remove with a slotted spoon; set aside.
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Leave 2 tbsp bacon fat in the pot (or add butter/oil if needed).
2. Sauté Aromatics
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Add onion to the pot; cook for 3 mins until soft.
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Stir in garlic; cook 30 seconds until fragrant.
3. Simmer the Soup
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Add potatoes, broccoli, broth, smoked paprika, salt, and pepper.
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Bring to a boil, then reduce heat and simmer for 15 mins until potatoes are tender.
4. Blend & Creamify
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Use an immersion blender to partially puree (or blend half in a regular blender).
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Stir in cream and cheddar cheese until melted.
5. Serve
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Ladle into bowls. Top with extra cheese, bacon, sour cream, and green onions.
Why You’ll Love It
✅ Rich and velvety with crispy, cheesy toppings.
✅ Packed with veggies but tastes indulgent.
✅ One-pot wonder—easy cleanup!
Tips & Variations
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Vegetarian: Skip bacon, use veggie broth, and top with roasted chickpeas.
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Extra protein: Add diced chicken with the potatoes.
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Low-carb: Swap potatoes for cauliflower.
Pair with crusty bread or a side salad!