Potato Bacon Broccoli Cheddar Cheese Soup

One of my favorite things about cold weather is SOUP.

There is one little problem though.  It hasn’t been COLD!

I’m pretending that winter has come to Idaho.  I’m sure has it to some parts, but to my part . . . it seems like an April fools joke!  It’s been very odd, but very NICE.  Hopefully the snow is falling heavily in the mountains.  I have a husband who is chomping at the bit, sort of speaking. He wants to snowmobile in DEEP, DEEP snow.

If you are experiencing warmer weather, just PRETEND it’s cold and make this very creamy, yummy, loaded Potato Bacon Broccoli Cheddar Cheese Soup. It will make you forget all about your shopping stress, and how much money you’ve been spending.   If you like a loaded baked potato, then you’ll love this soup.

CHANGE IT UP:  You can always skip the broccoli and bacon and substitute ham, pieces of chicken breast, or even cooked shrimp.  I’ve also added chicken and canned or frozen corn.  You can KICK IT UP A NOTCH, by adding 1 cup of salsa and using Monterey Jack Cheese instead of Cheddar cheese.

It will relax you and take you to a quiet, warm place.

I’ll be back with a SUGAR RUSH . . . very soon.

I’ll be in my kitchen making all of THIS! and THIS! and of course THIS!

Potato Bacon Broccoli Cheddar Cheese Soup

Print Recipe

CHANGE IT UP: You can always skip the broccoli and bacon and substitute ham, pieces of chicken breast, or even cooked shrimp. I’ve also added chicken and canned or frozen corn. You can KICK IT UP A NOTCH, by adding 1 cup of salsa and using Monterey Jack Cheese instead of Cheddar cheese.

Ingredients

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• 6 Slices of bacon, cooked crisp (reserve 2 tablespoons bacon grease)
• 5 medium potatoes peeled & diced
• 2 cups broccoli (break into small pieces)
• *may substitute 2 cups diced ham or chicken breast pieces instead.
• 1 cup celery, diced very small (opt)
• 1 cup baby carrots, sliced thin (opt)
• 1/2 cup green onions, finely sliced or use 2 teaspoons onions powder
• 5 chicken bouillon cubes *Knorr brand is best (original recipe calls for 10, but we prefer 5)
• salt and pepper to taste
• 4 Tablespoons butter + 2 Tablespoons of the bacon grease
• 6 Tablespoons flour
• 3 cup milk
• 2 cups shredded cheese (Cheddar or Monterey Jack)
• 2 cups water (reserved from drained cooking liquid from boiling vegetables

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Instructions

1. Combine potatoes, celery, onion, carrots, bouillion cubes, about 1 teaspoon salt and enough water to cover vegetables in a stockpot. Bring to a boil and cook over medium heat until potatoes are tender, about 10 to 15 minutes. Read important note if adding the Broccoli.
2. IMPORTANT: ADD small pieces of broccoli to boiling potato water about 5 minutes before the potatoes are fully tender. The broccoli will not take as long to cook as the other vegetables.
3. Drain but reserve 2 cups of liquid for the soup. Return drained vegetables to stockpot and set aside.
4. In separate LARGE saucepan, fry bacon until crisp. Drain on paper towel lined plate and set aside.
5. Reserve 2 tablespoons of bacon grease and Add 4 tablespoons of butter. Melt butter and grease over medium heat. Whisk in flour and STIR CONSTANTLY until thick, smooth and golden. Stir about 1 full minute. SLOWLY whisk in reserved potato water (from boiling the potatoes & vegetables) and stir until very smooth.
6. Add the milk and salt & pepper to taste and continue stirring over med-low heat; bring to boil, being careful not to scorch bottom of the pan. Remove from the heat.
7. Add in grated cheese and stir until cheese is melted. Pour cheesy milk mixture into the stock pot over the vegetables. Heat through on med-low heat, stirring constantly. Serve immediately with crumbled crisp bacon and extra cheese on the top!
8. Serves 8
9. Add ham, chicken, corn, thick salsa etc to vary recipe.