LOADED BROCCOLI POTATO SOUP
Indulge your taste buds in the comforting embrace of LOADED BROCCOLI POTATO SOUP, a hearty and flavorful dish that brings warmth to every spoonful. This article explores the key ingredients, detailed directions, and personal insights to ensure a delightful culinary adventure.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Chicken broth (14.5 oz. cans) | 2 |
| Carrots (large, peeled and diced) | 2-3 |
| Potatoes (medium, peeled and cubed) | 4 |
| Onion powder | 1 tsp. |
| Broccoli (small heads, washed and diced) | 2 |
| Butter | 3 Tbsp. |
| Flour | ⅓ cup |
| Milk | 3½ – 4 cups |
| Cheddar cheese (shredded) | 4 cups |
| Salt | 1 tsp. |
| Garlic pepper | ½ tsp. |
| Bacon (cooked and chopped) | 6 slices |
Instructions:
- In a large pot, combine 2 cans of chicken broth, diced carrots, cubed potatoes, and onion powder.
- Bring the mixture to a boil, cover, and simmer for about 10 minutes.
- Add diced broccoli, cover, and simmer for an additional 10 minutes.
- While simmering, melt 3 tablespoons of butter in a large saucepan.
- Whisk in ⅓ cup of flour and cook until golden brown.
- Gradually whisk in 3½ – 4 cups of milk, cooking for an additional 5 minutes until the sauce thickens.
- Add 4 cups of shredded cheddar cheese, stirring until fully melted. Season with 1 teaspoon of salt and ½ teaspoon of garlic pepper.
- Pour the cheese sauce into the large pot, stirring until well combined.
- Adjust the soup’s thickness by adding more milk if desired.
- Top with chopped bacon pieces and serve the soup warm.
