Creamy Broccoli Potato Soup
Prep time: 
Cook time: 
Total time: 
Serves: 7-8 servings
  • 3 large carrots, peeled and finely diced
  • 2 celery stalks, finely diced
  • 1 medium onion, finely diced
  • 3 cups chicken stock
  • ½ teaspoon dried thyme
  • salt and pepper, to taste
  • 3½ cups (3 medium potatoes), peeled and finely diced
  • 16 ounces frozen broccoli
  • 3 cups milk
  • 6 tablespoons all-purpose flour
  • 8 ounces shredded sharp cheddar cheese
  • 1½ cups heavy cream
  • Garnish :
  • Hickory Smoked Wright Brand Bacon, cooked and diced
  • fresh parlsey
  1. Place a large soup pot or dutch oven over medium heat. Place the oil, carrots, celery, and onions and simmer for 5 minutes or until the onions are translucent.
  2. Add the chicken stock, thyme, and season with salt and pepper.
  3. Place the potatoes and broccoli into the soup and cover for 20 minutes.
  4. Whisk together the milk and flour and mix it into the soup, simmer for 10 minutes.
  5. Add the cheese and mix together until the cheese has melted.
  6. Add the heavy cream and mix. Serve.
  7. Garnish with bacon and parsley.
Recipe by Gal on a Mission at