Soups and Stews

Cheesy Vegetable Potato Soup Recipe

November 15, 2017
Cheesy Vegetable Potato Soup Recipe - small batch

Cheesy Vegetable Potato Soup is rich and hearty, full of flavor with a thick and creamy cheese base with two types of cheese and filled with chunks of potato, carrots and broccoli, then topped with crisp bacon crumbles and your favorite croutons. This is an easy and quick small batch recipe that serves 2. It’s homemade, ready in just 30 minutes and makes a great warm and comforting soup course, lunch, or dinner.

 

Want to make it even more impressive? This soup would taste great served in these Homemade Bread Bowls. Make them ahead of time so they are cooled and ready to receive the soup.

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In a medium frying pan, cook the bacon until crisp, then drain it on a paper towel and crumble it into pieces. Set the crumbles aside. Leave the bacon grease in the pan.

 

At the same time, in a medium sauce pan combine the chicken broth, julienne carrots, potato cubes, and onion powder. Bring to a boil, cover and simmer for about 10 minutes.

 

Add the broccoli pieces, cover and simmer for an additional 10 minutes.

Cheesy Vegetable Potato Soup Recipe - simmer veggies in a medium saucepan

 

While the veggies simmer, over medium heat melt the butter in the pan with the bacon grease.

 

Whisk in the flour and cook for about one more minute or until golden brown.

 

Pour in the milk and whisk, cooking for an additional 5 minutes until the sauce thickens.

 

Add the shredded cheddar cheese and Velveeta cheese cubes. Stir until it is all melted and mixed together.

Cheesy Vegetable Potato Soup Recipe - add cheeses and stir until melted and combined

 

Sprinkle in the salt and garlic powder. Stir to combine.

 

Pour the cheese sauce into the large pot over the cooked veggies and stir until well combined.

 

If you want a thinner consistency you can add more milk and additional salt and pepper to your taste.

 

Top with the bacon crumbles, additional shredded cheddar and croutons if desired. Serve warm.

 

Cheesy Vegetable Potato Soup is rich and hearty, full of flavor with a thick and creamy cheese base with two types of cheese and filled with chunks of potato, carrots and broccoli, then topped with crisp bacon crumbles and your favorite croutons. This is an easy and quick small batch recipe that serves 2. It’s homemade, ready in just 30 minutes and makes a great warm and comforting soup course, lunch, or dinner. #dinnerfortwo #soup #soupfortwo #recipesfortwo #cheesyvegetablesoup

 

You might also like:

Cheddar Beer Soup

Homemade Chicken Noodle Soup

Crockpot Creamy White Chicken Chili

Easy Chicken and Dumplings

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Cheesy Vegetable Potato Soup Recipe - serves two
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Cheesy Vegetable Potato Soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Cheesy Vegetable Potato Soup is rich and hearty, full of flavor with a thick and creamy cheese base with two types of cheese and filled with chunks of potato, carrots and broccoli, then topped with crisp bacon crumbles and your favorite croutons. This is an easy and quick small batch recipe that serves 2. It’s homemade, ready in just 30 minutes and makes a great warm and comforting soup course, lunch, or dinner.
Course: Date Night, Dinner, Lunch, Main Course, Soup
Cuisine: American
Servings (Adjustable): 2
Calories: 576 kcal
Author: Zona
Ingredients (Choose US or Metric)
  • 2 slices bacon
  • 2 cups chicken broth low sodium
  • 1/2 cup carrots julienned
  • 1 small potato cut into cubes
  • 1/4 teaspoon onion powder
  • 1 cup broccoli cut into medium sized pieces
  • 1 Tablespoon butter
  • 1/8 cup flour
  • 1/2 cup milk
  • 1/2 cup cheddar cheese shredded (plus more for topping)
  • 4 ounces Velveeta cheese cubed
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • Croutons for topping optional
Instructions
  1. In a medium frying pan, cook the bacon until crisp, then drain it on a paper towel and crumble it into pieces. Set the crumbles aside. Leave the bacon grease in the pan.
  2. At the same time, in a medium sauce pan combine the chicken broth, julienne carrots, potato cubes, and onion powder. Bring to a boil, cover and simmer for about 10 minutes.
  3. Add the broccoli pieces, cover and simmer for an additional 10 minutes.
  4. While the veggies simmer, over medium heat melt the butter in the pan with the bacon grease.
  5. Whisk in the flour and cook for about one more minute or until golden brown.
  6. Pour in the milk and whisk, cooking for an additional 5 minutes until the sauce thickens.
  7. Add the shredded cheddar cheese and Velveeta cheese cubes. Stir until it is all melted and mixed together.
  8. Sprinkle in the salt and garlic powder. Stir to combine.
  9. Pour the cheese sauce into the large pot over the cooked veggies and stir until well combined.
  10. If you want a thinner consistency you can add more milk and additional salt and pepper to your taste.
  11. Top with the bacon crumbles, additional shredded cheddar and croutons if desired. Serve warm.
Nutrition Facts
Cheesy Vegetable Potato Soup
Amount Per Serving
Calories 576 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 18g 90%
Cholesterol 89mg 30%
Sodium 1626mg 68%
Potassium 1236mg 35%
Total Carbohydrates 38g 13%
Dietary Fiber 4g 16%
Sugars 10g
Protein 32g 64%
Vitamin A 134.9%
Vitamin C 66.2%
Calcium 67.1%
Iron 27.4%
* Percent Daily Values are based on a 2000 calorie diet.

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