If you love comforting soups that feel like a warm hug in a bowl, then this Loaded Broccoli and Potato Soup is your new favorite recipe. Packed with tender potatoes, hearty broccoli, and a creamy, cheesy broth, it’s everything you crave in a hearty meal.
This soup takes inspiration from loaded baked potatoes with all the fixings—think crispy bacon, sharp cheddar, and fresh chives. It’s a crowd-pleaser that’s perfect for weeknight dinners, meal prep, or serving a hungry crowd on game day.
Why You’ll Love This Recipe
- Rich and Creamy: A velvety broth made with sharp cheddar cheese takes this soup to the next level.
- Full of Flavor: Loaded with savory toppings like crispy bacon, sour cream, and fresh chives, every bite is packed with goodness.
- Family-Friendly: A dish that even picky eaters will love.
- Easy to Make: Simple ingredients and minimal prep make this a go-to for busy nights.
Ingredients
Here’s what you’ll need to make this delicious, comforting soup:
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 medium potatoes, peeled and cubed (Yukon Gold or Russet work best)
- 4 cups broccoli florets (fresh or frozen)
- 4 cups chicken or vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, grated
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Optional toppings: crispy bacon, sour cream, shredded cheddar, green onions, or chives
Kitchen Equipment
To make this recipe, you’ll need:
- A large pot or Dutch oven
- Wooden spoon or spatula
- Immersion blender or regular blender
- Ladle for serving
Step-by-Step Directions
1. Sauté the Aromatics
- Heat olive oil or butter in a large pot over medium heat. Add the diced onion and sauté for 5–6 minutes until softened. Stir in the garlic and cook for another 1–2 minutes until fragrant.
2. Cook the Potatoes and Broccoli
- Add the cubed potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10–12 minutes, or until the potatoes are tender.
- Add the broccoli florets and cook for an additional 5–7 minutes until tender but still vibrant.
3. Blend the Soup
- Use an immersion blender to puree the soup until smooth, or leave it slightly chunky for more texture. If using a regular blender, work in batches to blend the soup, then return it to the pot.
4. Make It Creamy
- Stir in the milk, heavy cream, and grated cheddar cheese. Cook over low heat, stirring constantly, until the cheese is fully melted and the soup is creamy. Avoid boiling to prevent the cheese from curdling.
- Season with smoked paprika, salt, and pepper to taste.
5. Serve and Garnish
- Ladle the soup into bowls and top with your favorite toppings, such as crispy bacon, a dollop of sour cream, extra shredded cheddar, and chopped chives or green onions.
Tips for Success
- Cheese Matters: Use freshly grated cheese for the best texture and flavor. Pre-shredded cheese can result in a grainy soup due to anti-caking agents.
- Potato Choice: Yukon Gold potatoes create a creamy texture, while Russets give a more traditional baked potato flavor.
- Broccoli: For added flavor, roast the broccoli before adding it to the soup.
- Thicker Soup: If you prefer a thicker soup, stir in a slurry of 1 tbsp cornstarch mixed with 2 tbsp water.
Storing & Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: This soup freezes well, but the texture may slightly change due to the dairy. Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth or milk if the soup is too thick.
Serving Suggestions
This soup is hearty on its own but pairs beautifully with these sides:
- Bread: Serve with warm sourdough, garlic bread, or buttery dinner rolls.
- Salad: A crisp side salad with a tangy vinaigrette complements the rich, creamy soup.
- Drinks: Pair with a light beer, sparkling cider, or a crisp Chardonnay.
FAQ
Can I make this soup vegetarian?
Yes! Simply use vegetable broth and skip the bacon for a vegetarian version.
Can I make it gluten-free?
This recipe is naturally gluten-free, but double-check that your broth and toppings are certified gluten-free.
Can I use frozen broccoli?
Absolutely! Frozen broccoli works just as well and requires no additional prep—simply add it to the soup as directed.
What if I don’t have heavy cream?
You can substitute half-and-half or use an extra cup of milk for a lighter version. For a dairy-free option, use coconut cream or cashew cream.
A Comforting Classic
This Loaded Broccoli and Potato Soup is the perfect combination of creamy, cheesy, and hearty flavors. It’s a dish that satisfies cravings while bringing comfort to your table. Whether you’re serving it for dinner or prepping for a busy week, this soup is sure to become a family favorite.
If you try this recipe, let us know in the comments below! Don’t forget to share it with friends and subscribe to our blog for more comforting and delicious recipes. Enjoy every spoonful! 🥦🥔🧀