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 reheat the next day.
Prep & Cook Time: 40 minutes
Serves: An army, just kidding. It will generously serve 8 people.
- 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 butter
- 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.
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
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!