Meatless Main Dish/ Soups and Stews

Cheesy Vegetable Potato Soup Recipe for Two

Cheesy Vegetable Potato Soup

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.

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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.

 

How to make Cheesy Vegetable Potato Soup:

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.

broccoli, carrots, potato chunks, and broth in a sauce pan

 

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.

white creamy soup with cheese chunks and green whisk in a sauce pan

 

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 Recipe for Two

 

 

 

Yield: 2 servings

Cheesy Vegetable Potato Soup

Cheesy Vegetable Potato Soup
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.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 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 shredded cheddar cheese (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 Information:

Yield:

2

Amount Per Serving: Calories: 576 Saturated Fat: 18g Cholesterol: 89mg Sodium: 1626mg Carbohydrates: 38g Fiber: 4g Sugar: 10g Protein: 32g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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