This broccoli soup will make even the pickiest kids eat their veggies – with a smile

Emily Monaco

Contributing Writer

Broccoli and cheddar cheese is a match made in heaven. In the recipe below, the common duo is paired with potatoes for a rich, hearty soup that will even get kids to eat their veggies – especially if you use brightly colored sharp orange cheddar cheese!

One of the reasons we love this soup so much is that it can easily be made with frozen broccoli, so it's perfect for a night when you don't have time to go shopping. Even better? The next time you prep broccoli florets for dinner, save the stalks in a freezer bag; they'll be perfect in this recipe.
We love the extra note of smokiness that bacon adds to the party, but if you don't have any on-hand, just start with butter instead; the soup will be just as delicious.

Cooktop Cove

Broccoli Cheddar Potato Soup

20 minutes

1 hour

1 hour 20 minutes

1/4 pound bacon, chopped

2 tablespoons butter

1 onion, diced

1 carrot, diced

1 clove garlic, minced

1/4 cup flour

3 cups chicken broth

4 cups frozen broccoli

1 potato, diced

1 cup half and half

8 ounces sharp orange cheddar, shredded

sour cream, for serving

salt and pepper, to taste

Place the bacon in a cold Dutch oven, and heat over medium heat until it renders its fat and becomes crisp. Remove the bacon and set aside, leaving the fat in the pot.

Add the butter, the onion, and the carrot, and season with salt and pepper. Cook, stirring occasionally, until the onion is soft and slightly browned, 12-15 minutes. Add the garlic and the flour, and stir to combine. Cook for one minute, then add the chicken broth, broccoli, and potato. Stir well to combine.

Cook for about 20 minutes, or until the vegetables are very tender.

Add the half-and-half, and purée the soup using an immersion blender. Remove from the heat and stir in the shredded cheese. Season with salt and pepper to taste.

Serve garnished with the reserved bacon and a dollop of sour cream.

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