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Broccoli, Bacon, cheese
and Potato soup
This Thick And Hearty Creamy Soup Is Full Of hearty vegetables Including Broccoli, Potatoes, and Carrots, plus 2 types of cheese, bacon and the perfect seasonings. Broccoli Potato Cheese Soup Is The heartiest Cheesy Broccoli Soup Recipe. This soup is great for freezing!
You know if it has broccoli, cheese, bacon and potatoes you know it’s going to taste pretty great and let me tell you – it does!! It was so hearty and delicious. It takes regular broccoli cheese soup over the top. Your whole family will love it!
Ingredients
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6 slices bacon, cooked and chopped, divided
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2 tablespoons butter
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1 medium onion, diced
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3 cloves garlic, minced
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4 cups chicken broth
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4 medium russet potatoes, peeled and diced
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1½ cups baby carrots, sliced
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon salt
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1 teaspoon black pepper
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1 large head of fresh broccoli cut into bite size peices.
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2 cups whole milk
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2 cups sharp cheddar cheese, shredded
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1 cup Velveeta cheese, cubed
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1 cup sour cream
Cornstarch Slurry
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¼ cup cornstarch
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¼ cup cold water
Optional Toppings
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Shredded cheddar cheese
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Crispy bacon
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Green onions
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Sour cream
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Fresh cracked black pepper
Our Soups Recipes
Instant Pot Instructions
Step 1: Cook the Bacon
Using the Sauté function, cook the bacon until crispy.
Remove the bacon and place it on paper towels. Reserve half for the soup and the other half for topping.
Leave about 1 tablespoon of bacon drippings in the pot.
Step 2: Sauté the Vegetables
Add the butter.
Stir in the diced onion and cook for 3–4 minutes until softened.
Add the minced garlic and cook for another 30 seconds.
Press Cancel to turn off Sauté.
Step 3: Pressure Cook
Pour in the chicken broth, scraping the bottom of the pot well to loosen any browned bits.
Add:
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Diced potatoes
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Carrots
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Half of the cooked bacon
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Garlic powder
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Onion powder
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Salt
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Pepper
Do NOT add the broccoli yet.
Secure the lid and set the valve to Sealing.
Cook on High Pressure (Pressure Cook/Manual) for 5 minutes.
Allow a 5-minute Natural Release, then carefully perform a quick release for any remaining pressure.
Step 4: Cook the Broccoli
Open the lid and stir in the frozen broccoli florets.
Turn the Instant Pot to Sauté (Low) and let the soup gently simmer for 3 to 5 minutes, stirring occasionally, just until the broccoli is fork tender.
Do not boil the soup. A gentle simmer is all you need. This allows the broccoli to soften while still keeping recognizable florets throughout the soup
Step 5: Make It Creamy
Turn the Instant Pot back to Sauté (Low).
Stir in:
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Whole milk
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Sharp cheddar cheese
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Velveeta cheese
Stir until completely melted and smooth.
Mix the cornstarch and cold water together until smooth.
Slowly pour the slurry into the soup while stirring.
Cook for 2–3 minutes until the soup thickens.
Remove from heat and stir in the sour cream until smooth.
Step 6: Serve
Ladle into bowls and top with:
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Remaining crispy bacon
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Shredded cheddar cheese
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Green onions
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Sour cream
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Fresh cracked black pepper
Serve with crusty bread, garlic bread, or crackers.
Storage
Allow the soup to cool completely before storing.
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Freeze for up to 3 months. (The texture may change slightly because of the dairy.)
Reheating
Reheat gently over medium-low heat on the stovetop or in the microwave in 30-second intervals, stirring often.
If the soup thickens too much, stir in a little milk or chicken broth until it reaches your desired consistency.
Connie's Tips
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Adding the broccoli after pressure cooking keeps it bright green and prevents it from disappearing into the soup.
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Fresh broccoli can be substituted for frozen—cook it in the hot soup for about 4–5 minutes.
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For even more flavor, use freshly shredded sharp cheddar instead of pre-shredded cheese.
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Yukon Gold potatoes can be substituted for russets for an even creamier texture.
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Don't boil the soup after adding the sour cream, or it can separate.