Ultra-Cheesy Broccoli Potato Soup
Let's cook
Sauté onion and garlic
4–5 minMelt butter in a soup pot over medium heat. Sauté onion until soft; stir in garlic briefly.
Simmer the potatoes
12–15 minAdd diced potatoes, chicken broth, smoked paprika, salt and pepper. Cover and simmer until potatoes are tender.
Blend for thickness
2–3 minCarefully blend about two-thirds of the potatoes in the pot, leaving enough chunks for texture.
Cook the broccoli
5–7 minAdd broccoli florets and half-and-half; simmer gently until broccoli is just tender, without boiling hard.
Add all the cheese
4–5 minLower the heat. Stir in cream cheese, then freshly shredded cheddar in handfuls until smooth.
Finish with bacon
2 minFold in bacon, taste and adjust seasoning. Ladle into bowls with extra cheddar if desired.
Recovered from the January 2026 ultra-cheesy recipe. A tablespoon of instant potato flakes can thicken it further, if available.
Do not boil vigorously after adding cheese. Bacon fat, a spoonful of sour cream, or a little Velveeta can add richness if desired.