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A bowl of Broccoli Cheddar Bacon Soup with a spoon in it.

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Broccoli Cheddar and Bacon Soup

Recipe by Kelli Avila

With the perfect balance of indulgence and nourishment, this Broccoli Cheddar and Bacon Soup, made in 1-pot, can be ready in about 45 minutes for a weeknight dinner the whole family will love.

  • Total Time40 minutes
  • YieldServes 4-6 1x

Ingredients

Units Scale
  • 4 slices bacon, diced
  • 1 medium yellow onion, diced fine
  • 4 medium carrots, peeled and grated
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4-6 cups chicken stock
  • 1 large russet potato, peeled and cubed
  • 2 teaspoons coarse kosher salt, plus more to taste (see note)
  • 1/2 teaspoon pepper, plus more to taste
  • 10 ounces frozen or fresh broccoli florets
  • 8 ounces sharp cheddar cheese, shredded
  • 2 teaspoons apple cider vinegar, plus more to taste

Instructions

  1. Heat a large heavy-bottomed pot medium-high heat. Add the bacon and cook, stirring occasionally, until crispy, about 8 minutes. Shut off the heat, remove the bacon with a slotted spoon, and set aside. Drain all but 1 tablespoon of bacon grease from the pot.
  2. Turn the heat back on to medium and add the onion. Cook until the onion begins to soften, about 5 minutes. Add the carrots and garlic and cook until fragrant, about 2 minutes more.
  3. Add in the butter and flour and cook, stirring often, until the butter has melted. Do not let the flour brown.
  4. Pour in 4 cups of the chicken stock, a little at a time, stirring constantly to prevent any clumps from forming. Add the potato, salt, and pepper.
  5. Bring the soup up to a boil, then reduce the heat and simmer until the potatoes are mostly tender, about 15 minutes, adding more broth if the liquid begins to evaporate.
  6. Add in the broccoli and cook until tender and bright green, about 6 minutes.
  7. Shut off the heat. Using an immersion blender, blend about half of the soup, leaving some texture if desired. Stir in the cheese and vinegar until melted and smooth.
  8. Season to taste with additional salt, pepper, and/or vinegar, adding more chicken stock as needed for desired consistency.
  9. Serve soup topped with reserved bacon.

Notes

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.

It’s always tricky adding cheddar to soup, for fear it could break. To start off, I think it’s worth it to buy a high-wuality (my favorites are tilamook or cabot) block of cheese and grating fresh. I know it’s annoying to hear this, and I always try to skip steps when I can, but this isn’t one of them. Fresh block of high quality cheese always trumps store brand pre-shredded cheddar.

And in the same breath I’m going to tell you, buy frozen broccoli. Why? Because it’s usually good quality and it’s already washed and prepped. Frozen veggies are definitely one of those things I do love, and turn to often.

Find it online: https://everydayfamilyeats.com/broccoli-cheddar-bacon-soup/