Potato-Broccoli-Bacon Soup

This is a thick, hearty soup that can fill up in no time; especially, when you serve it with hard crusted bread. Personally, I like to let is sit in the fridge covered overnight. It makes for a creamier thick soup when you reheatĀ  the next day.

Prep & Cook Time: 40 minutes
Serves: An army, just kidding. It will generously serve 8 people.

Potato-Broccoli-Bacon SoupHere’s what you need:

  • 2 1/2 pounds potatoes (you can use baby reds if you like), sliced into bit size pieces. No need to peel them.
  • 1 cup roughly chopped broccoli heads
  • 1/2 regular package uncooked bacon
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 8 cups milk
  • 3 cups water, 1 cup of water used to cook potatoes
  • 4 chicken bouillon cubes, dissolve in the one cup potato water then return to the pot.
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3/4 cup salted butterCubed potatoes
  • 3/4 cup flour
  • 3/4 cup shredded cheese
  • 1/4 bunch freshly chopped parsley
  • Chopped green onions for garnish


Boil potatoes and broccoli in a large pot of water for 10-12 minutes. Drain, but reserve 1 cup of potato water. Return potatoes and broccoli to pan and set aside.

Dissolve chicken bouillon in reserved potato water and return to pan.

Cook bacon until crisp. Remove and set aside. Drain fat from the pan. Add onion and Broccoli added to soup mixturecelery to the bacon pan and cook over medium-high heat until celery is tender, about 5 minutes.

To the potato pan, add milk, 3 cups water, salt and pepper. Cook over medium-high heat until mixture is very hot, but not boiling. About 8 minutes, stirring often.

While the potato mixture is cooking, prepare the roux. Melt butter in a heavy saucepan over medium-high heat. Add flour and mix well. Heat until the mixture bubbles, stirring constantly for 2-3 minutes. Slowly add roux to potato mixture until soup is

Making the roux

Making the roux

thick and cream. (Optional) I used a handheld potato masher to break down the potatoes so the soup was not so chunky. It’s just a personal preference.

Crumble the cooked bacon and add to soup along 3/4 cup of cheese. Stir soup until cheese has melted. Add parsley. Serve hot and garnish onions.

Don’t ask for a calorie count on this one. With all that butter, cheese and bacon just know it’s vein-thickening and packed with calories. But, yummy ones!


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