Easy Loaded Broccoli Potato Soup Recipe

There’s a special kind of magic that happens when two beloved comfort foods unite. Imagine the rich, cheesy goodness of classic broccoli cheddar soup combined with the hearty, satisfying elements of a loaded baked potato. The result? Our ultimate Loaded Broccoli Potato Soup – a symphony of flavors and textures that promises to warm you from the inside out.

This isn’t just any soup; it’s a culinary hug in a bowl, perfect for chasing away the chill on a brisk evening, simplifying a busy weeknight dinner idea, or making a cozy weekend meal unforgettable. With its incredibly velvety soup texture, irresistibly cheesy flavor, and endless customizable toppings, this homemade broccoli cheese soup is surprisingly easy to make and guaranteed to become a family favorite. Get ready to experience the best broccoli potato soup you’ve ever tasted!

Why You’ll Love This Recipe

The Best of Both Worlds: It masterfully combines the iconic flavors of creamy broccoli potato soup and classic easy loaded potato soup into one spectacular dish.
Incredibly Creamy & Hearty: Prepare for a truly rich, smooth, and satisfying soup that fills you up without weighing you down.
Simple, Accessible Ingredients: Crafted using common pantry and fridge staples you likely already have on hand.
One-Pot Wonder: Our one-pot soup dinner approach minimizes cleanup, making your cooking experience stress-free.
Family-Friendly: A guaranteed hit with both kids and adults, even picky eaters will ask for seconds.
Customizable: Easily adaptable with various toppings and simple dietary substitutions to suit every preference.

Ingredients You’ll Need

Crafting the perfect Loaded Broccoli Potato Soup begins with selecting the right components. Each ingredient plays a vital role in building flavor and achieving that coveted creamy broccoli potato soup texture.

For the Soup Base:

Potatoes: For that perfect starchy base and creamy texture, russet potato soup recipe often calls for Russets. They break down beautifully, contributing to the soup’s thickness. Yukon Gold potatoes are also an excellent choice, offering a slightly more buttery flavor and creamier consistency.
Broccoli: You can use either fresh or frozen broccoli florets. If using fresh, don’t discard the tender stems! Peel them and chop finely to add extra nutrition and bulk.
Aromatics: Onion and garlic are the foundational building blocks of flavor, creating a fragrant and savory base for your soup.
Fat: Butter provides a rich foundation for sautéing and building the roux. For an even deeper, smoky flavor, especially in a broccoli potato soup with bacon, save some bacon grease to use.
Thickener: All-purpose flour is whisked into the fat to create a roux, which is essential for achieving that luxurious, thick consistency. For a gluten-free creamy soup, a cornstarch slurry (cornstarch mixed with cold water) can be used instead.
Liquids: Chicken or vegetable broth provides savory depth (opt for low-sodium to control seasoning). Whole milk or heavy cream (or a combination) adds incredible richness and contributes to the soup’s indulgent creaminess.

For the ‘Loaded’ Experience:

Cheese: The star of the show! We highly recommend sharp cheddar cheese soup for its robust flavor that stands up to the other ingredients. Critically, shred your own cheese! Pre-shredded varieties contain anti-caking agents that can lead to a grainy, less smooth soup.
Bacon: Crispy, salty bacon bits are a non-negotiable for a truly « loaded » experience. Cook it until perfectly crisp, then crumble it for garnish.
Garnishes: A dollop of sour cream adds a tangy counterpoint, while fresh chives or thinly sliced green onions provide a burst of fresh flavor and color.

Essential Kitchen Tools

Gathering your tools before you start will make the cooking process a breeze. You’ll need:

A large heavy-bottomed pot or Dutch oven: Ideal for even heat distribution and minimal sticking.
A sharp knife and cutting board: For preparing your vegetables.
A cheese grater: If you’re shredding your own cheese (and you should!).
An immersion blender or standard blender: For achieving that perfect velvety soup texture.
A whisk: For making the roux and stirring.
Measuring cups and spoons.

How to Make Loaded Broccoli Potato Soup: A Step-by-Step Guide

Follow these clear steps to create your own bowl of this incredible hearty winter soup recipe.

Step 1: Prepare Your Ingredients (Mise en Place)

Efficiency is key! Start by prepping everything. Chop your onion and garlic, dice the potatoes into 1/2-inch cubes (peeling is optional, based on preference), and cut your broccoli into bite-sized florets. If using bacon, cook it until crispy, then crumble and set aside, reserving a tablespoon of the grease if desired for extra flavor. Finally, shred your sharp cheddar cheese. This preliminary work makes the rest of the cooking process seamless.

Step 2: Build the Flavor Base

In your large pot or Dutch oven, melt the butter (or reserved bacon grease) over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Step 3: Create the Roux and Simmer

Sprinkle the all-purpose flour over the sautéed aromatics. Whisk constantly for 1-2 minutes to cook out the raw flour taste, creating a light roux. Slowly pour in the chicken or vegetable broth, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, then add the diced potatoes. Reduce the heat to low, cover, and let the potatoes simmer for 15-20 minutes, or until they are tender when pierced with a fork.

Step 4: Add Broccoli and Dairy

Once the potatoes are tender, add the broccoli florets to the pot. Cook for 5-7 minutes, or until the broccoli is tender-crisp. While the broccoli cooks, gently warm the milk or heavy cream in a separate small saucepan or microwave; this is called tempering and helps prevent curdling when added to the hot soup. Slowly stir the warm milk/cream into the soup.

Step 5: Blend to Perfection

For a rustic, partially chunky soup, use an immersion blender soup tool directly in the pot. Blend in short bursts until you reach your desired consistency – some prefer it mostly smooth with small potato chunks, others want it completely velvety. If using a standard blender, work in batches, filling the blender only halfway, and remember to remove the center cap of the lid (and cover with a kitchen towel) to allow steam to escape and prevent pressure buildup.

Step 6: Melt the Cheese and Serve

Crucial step: Remove the pot from the heat before adding the cheese. Gradually stir in the shredded sharp cheddar cheese until it’s completely melted and smooth. Adding cheese to boiling soup can cause it to become grainy. Season generously with salt and freshly ground black pepper to taste. Ladle the hot Loaded Broccoli Potato Soup into bowls and top with crispy bacon bits, a dollop of sour cream, and fresh chives or green onions. Enjoy your ultimate comfort food!

Pro Tips for the Best Soup Every Time

Shred Your Own Cheese: This cannot be stressed enough for a truly cheesy broccoli potato soup recipe. Pre-shredded cheese contains cellulose (anti-caking agents) that can prevent it from melting smoothly, resulting in a grainy texture.
Don’t Boil After Adding Dairy: Once you’ve added the milk or cream, keep the soup at a gentle simmer. Boiling dairy can cause it to curdle, ruining the smooth consistency.
Control the Texture: This recipe is incredibly versatile. You can leave it chunky for a heartier feel, blend it partially with an immersion blender for a rustic texture, or blend until completely smooth for a truly velvety soup texture.
Season Generously: Potatoes and cream can be bland without proper seasoning. Don’t be afraid to add enough salt and pepper to really bring out the flavors. Taste and adjust as you go.
The Secret to Crispy Bacon: For perfectly crisp bacon every time, lay strips on a wire rack set over a baking sheet and bake at 400°F (200°C) for 15-20 minutes.

Delicious Variations and Substitutions

This Loaded Broccoli Potato Soup is wonderfully adaptable! Feel free to customize it to your taste or dietary needs.

Vegetarian Loaded Broccoli Potato Soup: Easily make this recipe vegetarian by swapping chicken broth for vegetable broth and omitting the bacon. For a smoky flavor, you could add a pinch of smoked paprika or vegetarian bacon bits. This makes a fantastic vegetarian loaded potato soup.
Gluten-Free Version: To make a gluten-free creamy soup, simply use a cornstarch slurry instead of a flour-based roux. Whisk 2 tablespoons of cornstarch with 1/4 cup cold water until smooth, then stir it into the simmering broth/potato mixture towards the end, after the potatoes are tender, and before adding dairy. Simmer until thickened.
Spice It Up: For a little kick, add a pinch of cayenne pepper, red pepper flakes, or a dash of your favorite hot sauce to the soup base.
Add More Veggies: Boost the nutrient content by adding finely diced carrots, celery, or even cauliflower florets along with the potatoes.
Protein Boost: Turn it into a more substantial meal by stirring in shredded rotisserie chicken or diced ham along with the cheese.
Lighter Version: To reduce calories, use 2% milk instead of whole milk or heavy cream, and opt for turkey bacon. You can also use less cheese or a lower-fat cheese option.

What to Serve with Your Soup

While this comfort food soup is hearty enough to be a meal on its own, a few accompaniments can elevate the experience:

Crusty Bread or Sourdough: Perfect for dipping and soaking up every last drop of the rich broth.
Garlic Bread or Cheesy Breadsticks: A classic pairing that complements the flavors beautifully.
A Simple Green Salad: A light, crisp salad with a tangy vinaigrette offers a refreshing contrast to the richness of the soup.
Grilled Cheese or Panini: For the ultimate comfort food feast, pair it with a gourmet grilled cheese sandwich.

Storing, Freezing, and Reheating Instructions

This Loaded Broccoli Potato Soup makes fantastic leftovers, but proper storage is key to maintaining its quality.

Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It will last beautifully in the refrigerator for 3-4 days.
Freezing: Can you freeze potato soup? Yes, but with some considerations. Dairy and potato-based soups can sometimes undergo texture changes upon thawing, becoming slightly grainy or separating. To minimize this, you can freeze the soup *before* adding the milk/cream and cheese. Thaw overnight in the fridge, then reheat the base, and stir in the dairy and cheese just before serving. If freezing the finished soup, stir it very well during reheating and be prepared for a slightly different texture. Store in freezer-safe containers for up to 2-3 months.
Reheating: For best results, reheat leftover soup gently on the stovetop over low to medium-low heat, stirring frequently. This prevents sticking and helps re-emulsify any separated dairy. If it seems too thick, you can add a splash of milk or broth to reach your desired consistency. Avoid boiling vigorously.

Frequently Asked Questions (FAQ)

Can I make this soup in a slow cooker or Crock-Pot?

Yes, you can absolutely make a delicious slow cooker broccoli potato soup! Sauté the onions and garlic as directed, then combine them with the potatoes, broccoli, and broth in your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender. Then, create a slurry with flour/cornstarch and some milk, stir it in, along with the remaining milk/cream and cheese. Continue to cook until thickened and cheese is melted, about 30-60 minutes on high. Do not boil after adding dairy.

How can I make my broccoli potato soup thicker?

If your soup isn’t as thick as you’d like, you have several options:

Simmer Longer: Continue to simmer uncovered for a bit, allowing more liquid to evaporate.
Mash Potatoes: Use the back of a spoon to mash some of the tender potato chunks against the side of the pot; their starch will naturally thicken the soup.
Cornstarch Slurry: Whisk 1-2 tablespoons of cornstarch with an equal amount of cold water, then stir it into the simmering soup and cook for a few minutes until it thickens.
Add More Cheese: Stirring in a little extra shredded cheese can also help thicken the soup while boosting flavor.

Can I use frozen broccoli for this recipe?

Absolutely! Frozen broccoli works perfectly for this Loaded Broccoli Potato Soup. There’s no need to thaw it beforehand; simply add the frozen florets directly to the pot during Step 4. Keep in mind that frozen broccoli tends to cook faster than fresh, so adjust simmering time accordingly to ensure it’s tender but not mushy.

Why is my cheese soup grainy or separated?

A grainy or separated cheese soup is often due to one of these common culprits:

Pre-shredded Cheese: As mentioned, anti-caking agents can prevent smooth melting. Always shred your own.
Too High Heat: Adding cheese when the soup is boiling hot, or continuing to boil after adding it, can cause the cheese proteins to seize and separate.
Boiling After Dairy: Boiling milk or cream can also cause it to curdle. Always remove the soup from heat before stirring in cheese, and keep it at a gentle simmer once dairy is added.

Can I make this soup ahead of time?

Yes, this Loaded Broccoli Potato Soup is an excellent make-ahead meal! The flavors often deepen and meld beautifully overnight. Simply prepare the soup as directed, let it cool, and store it in an airtight container in the refrigerator. When ready to serve, gently reheat on the stovetop over low heat, stirring frequently, and add a splash of milk or broth if needed to thin it out. Add fresh garnishes just before serving.

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