Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, loaded broccoli cheese & potato soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
For anyone who loves baked potato or broccoli-cheese soup, this is the best of both worlds. Then everyone is happy, carnivore or not! —Vivi Taylor, Middleburg, Florida. This Loaded Broccoli Cheese Soup Recipe will seriously knock your socks off!
Loaded Broccoli Cheese & Potato Soup is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Loaded Broccoli Cheese & Potato Soup is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook loaded broccoli cheese & potato soup using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Loaded Broccoli Cheese & Potato Soup:
- Prepare 4 cups chicken broth (I use LB Jamison Chicken Soup base.)
- Take 3 large carrots peeled and diced
- Prepare 4 medium potatoes (I use red potatoes)
- Get 1 medium yellow onion chopped
- Take 4 cloves garlic
- Get 1-2 packages frozen broccoli florets
- Get 3 tbsp butter
- Prepare 1/3 cup flour
- Make ready 2 1/2 cups milk
- Make ready 2-3 cups shredded cheddar cheese
- Make ready 1 tsp garlic powder
- Prepare 6 slices bacon cooked and chopped
Loaded Broccoli Cauliflower Cheese Casserole is the kind of goodness you might just make your whole meal. Bacon, cheese… loads of flavor - it's perfect! That is one MOUTHFUL of a title. Like classic broccoli cheese soup on steroids, here's what you'll get with this loaded broccoli cheese bacon soup: fabulous cheesy flavor with tender bits of broccoli as well as salty pieces of bacon and gobs of tender carrots, celery and potatoes bathed in a silky, creamy soup.
Instructions to make Loaded Broccoli Cheese & Potato Soup:
- In a large pot combine chicken broth, carrots, potatoes, garlic and onion. Bring to a boil. Cover and simmer for about 10 minutes.
- Add broccoli, cover and simmer for an additional 10 minutes.
- While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens
- Add cheese and stir until it is all melted. Add salt. Pour cheese sauce into the soup and stir until well combined.
- Add more milk for a thinner consistency and add any additional salt and pepper if needed.
- Top with bacon and green onion.
Loaded broccoli has all the things you love about a baked potato, but it's low carb and oh so much better!. You can add a layer of butter if you like, but we normally skip it and go straight to the cheese. Freshly grated cheddar is best and when you put it on first the heat from the broccoli helps it get a bit melty. In a medium-large sized bowl, mix the broccoli, cooked mushrooms, bacon crumbles, onions, and Greek yogurt until well combined. Add the salt, pepper, and garlic salt, and mix in well.
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