| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 medium russet potatoes
- 4 slices bacon, chopped
- 1 onion, chopped
- Nonstick cooking spray
- Kosher salt and freshly ground pepper
- 1 head broccoli, florets chopped (about 6 cups)
- 2 tablespoons half-and-half
- 1 1/4 cups shredded cheddar cheese (about 5 ounces)
Instructions
- Preheat the oven to 450 degrees F. Pierce the potatoes all over with a fork. Microwave until cooked through, 8 to 10 minutes. Cook the bacon in a large pot or Dutch oven over medium heat, stirring, until crisp, about 8 minutes. Remove to a paper towel-lined plate using a slotted spoon. Add the onion to the pot with the drippings; cook, stirring occasionally, until softened, 5 minutes.
- Meanwhile, coat a baking sheet with cooking spray. Quarter the potatoes lengthwise and scoop out most of the flesh; set aside. Arrange the potatoes skin-side up on the prepared baking sheet; coat with cooking spray. Bake until golden, 15 minutes.
- Meanwhile, add the potato flesh, 6 cups water, 1 teaspoon salt and a few grinds of pepper to the pot with the onion and stir to combine. Bring to a boil. Add the broccoli and reduce the heat to maintain a simmer; cook until the broccoli is tender, about 8 minutes. Working in small batches, puree in a blender. Return to the pot and stir in the half-and-half; season with salt and pepper.
- Remove the potato skins from the oven; flip and top with the cheese. Continue baking until bubbling and golden. Top each serving of soup with the bacon and serve with the potato skins.
Nutrition Facts
| Calories | 490 calorie |
| Total Fat | 24 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 55 milligrams |
| Sodium | 760 milligrams |
| Carbohydrates | 53 grams |
| Dietary Fiber | 8 grams |
| Protein | 21 grams |
Reviews
This broccoli soup was a big hit with my family, and they loved the cheesy potato skins.
Easy and delicious. I also used chicken broth instead of water. The potato skins were a great addition as I don’t like all of the cheese in the usual broccoli soups
A good, basic broccoli soup. I like the addition of potatoes to add to the creaminess because I can’t handle too much dairy. I did use broth instead of water, I added some garlic after the onions had sauteed for a few minutes, and then a dash of thyme. So, no rating, because of the changes, but still a great start for a comforting soup, and I love the inspiration for cheesy potato skins on the side of this pretty light soup.
Very easy and delicious!
A few steps to prep, so takes some time, but just a few ingredients. Like it for that reason, simple & tasty. Used up the broccoli from the garden.
4 stars, because it was easy to see what was needed to ‘flavor’ the soup. Seriously, broccoli and baked potato pulp is just not enough to provide flavor when all you add is water, salt and (I always use ‘seasoned’) pepper! I only – and always – use Better Than Bullion paste for my soups, sauces and cooking liquids. I added about 4 teaspoons of BTB chicken paste. Oh, and a bit of cheddar cheese to pump it up for my own personal taste. Didn’t add cheese to Mr. Picky’s bowl, however, and he said the soup was “pretty darn good”. This goes into my ‘Soup’ notebook!