This inexpensive, simple potato soup uses bacon and Monterrey Jack cheese for delectable flavor. With a large helping of broccoli, it is also a good way to add veggies into the meal for your picky eaters. Simplifying steps to a single pot makes cooking and cleanup a breeze.
My husband says this is his favorite of the soups I make.
- 3 slices bacon, chopped into small pieces
- 2 Tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, chopped or minced
- 4 cups chicken broth
- 2 cups water
- 6-7 medium russet potatoes, peeled and cut into 1 inch (2.5 cm) cubes
- 8 ounces broccoli florets (frozen or fresh), chopped
- 1 cup whole milk
- 8 ounces Monterrey Jack cheese (or cheddar), shredded
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon parsley
- 1/2 teaspoon thyme
- Heat butter on medium in a large stock pot or Dutch oven.
- Add onion and garlic and cook until translucent.
- Add chopped bacon and cook through until starting to get crispy.
- Pour broth and water into pot and bring to a low boil.
- Add in potatoes and boil for 8 minutes.
- Add broccoli and simmer an additional 12 minutes.
- We like the soup chunky, so I just used a wooden spoon to smash about half of the potatoes against the side of the pot. You can also use an immersion blender or transfer half the soup into a blender for a smoother texture.
- Lower to medium low, add spices and stir in milk and cheese.
- Continue stirring frequently for 10 more minutes.
- Serve hot.
Potato Soup with Bacon & Broccoli
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