This is one of my favorite winter dishes, it’s a creamy potato soup that uses mashed potato mix (or homemade if you have the time) to thicken it, which gives it a very hearty potato flavor.
I usually make this recipe to serve three, and always have leftovers for days! This time, I made this without onions for my family, but feel free to add 1/2 diced yellow onion if you like, which is what I do when I’m cooking this just for me.
- 5 slices of bacon
- 3 medium potatoes, diced
- 4 cups broccoli florets, cut into bite-size pieces
- 1 tbsp minced garlic
- Salt & pepper to taste
- 8 cups chicken broth
- 2 cups shredded sharp cheddar cheese
- 4 oz mashed potato mix
- 1 cup heavy whipping cream
- 1/2 cup water
- 1 bunch chopped green onions
- Use additional shredded sharp cheddar cheese and/or sour cream for toppings
1) In a large pot, cook the bacon until it is nice and crispy, and then set it aside.
2) Dice the potatoes and broccoli.
3) Leave the bacon grease in the pan for sauteing the garlic and potatoes.
4) Saute the garlic until brown.
5) Add the diced potatoes to the pan and cook while stirring for 10 minutes.
6) Add a dash of salt and pepper to taste.
7) Add the broth to the potatoes and bring to a boil for 7 minutes.
8) Add the broccoli and stir.
9) Cover and reduce heat to medium-low for 10 minutes.
10) Add the shredded cheddar cheese to the pot and stir.
11) In a medium bowl, whisk the mashed potato mix into the heavy whipping cream and 1/2 cup of water. I like to use a sour cream and chive mix for extra flavor.
12) Add the mashed potato mix to the soup and stir well.
13) Crumble the bacon.
14) The soup is ready to serve! Top with cheddar cheese, green onions, bacon, and sour cream as desired.