BROCCOLI, BACON & CHEESE LOADED POTATO SOUP
Make everyone at the table feel at home with this delicious comfort food. Our Broccoli, Bacon & Cheese Loaded Potato Soup recipe will be a fast favorite.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, 1 cup each
Number Of Ingredients 12
Steps:
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add onions and garlic to reserved drippings; cook 3 min. or until onions are crisp-tender, stirring frequently. Add flour; mix well. Cook 2 min. or until bubbly, stirring constantly. Gradually stir in milk, then broth.
- Add broccoli, potatoes and red pepper; cook and stir 3 to 5 min. or until thickened. Cover; simmer on medium-low heat 10 to 12 min. or just until vegetables are tender, stirring occasionally. Add cheese and sour cream; cook and stir 1 to 2 min. or until cheese is melted and mixture is well blended.
- Serve topped with bacon and tomatoes.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 400 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 7 g, Protein 11 g
LOADED POTATO & BROCCOLI CHEESE SOUP
I love love love broccoli-cheddar soup and potato-cheddar soup... So, I decided to experiment and blend these two concepts together and the result was better than amazing! It was heavenly! Please try this recipe out! It is easy and worth it!
Provided by Katrina Roubedeaux
Categories Cream Soups
Time 45m
Number Of Ingredients 14
Steps:
- 1. Heat oil in a large pot and saute onions until caramelized and aromatic. This works best over a medium-high heat.
- 2. Once golden brown, add the peeled and chopped potatoes. Mix to coat the potatoes with the olive oil and onions.
- 3. With a garlic press, press the cloves of garlic over the potato mixture. Mix to evenly coat the garlic. This smell will cause your mouth to water, but hold tight!
- 4. Add the broth to the potato mixture and season with salt and pepper. The broth should cover the potatoes slightly. Bring the broth to a boil, cover, and allow the soup to simmer just long enough to soften the potatoes through. Be sure to stir frequently to avoid the potatoes burning. The broth will thicken slightly as the potatoes cook through. Before the broth is too thick, add the broccoli.
- 5. Allow the broccoli to cook with the potatoes for about 5 minutes. You can always add a tad more broth if needed.
- 6. Add the butter and Cheddar Soup to the mixture. Keep mixing until the soup is blended evenly and the butter is melted.
- 7. Add the 3 cups of shredded cheese and mix until melted and blended.
- 8. Add the heavy cream and mix thoroughly.
- 9. Add the slices of gouda and mix the soup until it is the right consistency.
- 10. Serve hot with the options of bacon and extra cheddar cheese as toppings.
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