Sometimes the simplest soups become the most comforting meals. This Loaded Broccoli Potato Soup proves that a handful of fresh ingredients can create a creamy, flavorful, and satisfying dish. With tender broccoli, hearty potatoes, and rich cheese, every spoonful delivers warmth and indulgence. Perfect for chilly evenings, family dinners, or casual gatherings, this soup is both nutritious and utterly delicious.
What makes this soup special is how the vegetables and cheese combine into a creamy, velvety base without needing heavy cream. The potatoes add thickness naturally, while the broccoli gives color, flavor, and essential nutrients. Topped with crispy bacon bits or extra shredded cheese, it becomes an irresistible comfort food that everyone will love.
Why You’ll Love This Recipe
- Super creamy: Potatoes and cheese make the soup thick and indulgent.
- Easy to make: Minimal prep with straightforward steps.
- Nutritious: Loaded with fresh broccoli and other vegetables.
- Family favorite: Loved by kids and adults alike.
- Make-ahead friendly: Tastes even better the next day.
- Versatile: Customize with toppings like bacon, croutons, or extra cheese.
Ingredients
For the Soup
- 4 cups broccoli florets (fresh or frozen)
- 3 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- ½ cup sour cream or cream cheese
- 2 tbsp butter
- Salt and pepper to taste
- Optional toppings: crispy bacon bits, extra cheddar, green onions
Instructions
1. Prepare the Vegetables
In a large pot, melt butter over medium heat. Add onion and garlic and sauté until fragrant and translucent.
2. Cook the Potatoes and Broccoli
Add diced potatoes and broccoli florets to the pot. Pour in the broth and bring to a boil. Reduce heat to a simmer and cook 15–20 minutes, until potatoes are tender.
3. Blend for Creaminess
Use an immersion blender to blend the soup until smooth, leaving a few chunks for texture if desired. Alternatively, transfer in batches to a blender.
4. Add Cheese and Cream
Stir in cheddar cheese and sour cream or cream cheese. Mix until melted and creamy. Season with salt and pepper to taste.
5. Serve
Ladle into bowls and garnish with bacon bits, extra cheese, or green onions. Serve hot with crusty bread for a complete meal.
Tips for Success
- Don’t overcook broccoli: Keeps its vibrant color and flavor.
- Adjust thickness: Use more or less broth depending on your preference.
- Cheese choice: Sharp cheddar adds extra flavor, mild cheddar is smoother.
- Make it creamy without cream: Potatoes naturally thicken the soup.
- Reheat gently: Warm over low heat to avoid curdling the cheese.
Variations and Customizations
- Vegan version: Use vegetable broth and plant-based cream and cheese.
- Loaded version: Add cooked bacon, sautéed mushrooms, or ham chunks.
- Spicy kick: Add red pepper flakes or a dash of hot sauce.
- Extra veggies: Include carrots, celery, or cauliflower.
- Herb infusion: Add thyme, parsley, or dill for a fresh flavor.
Serving Suggestions
Serve with crusty bread, garlic toast, or a fresh green salad. Perfect as a starter or a hearty main course.
Drinks: Pairs well with iced tea, white wine, or a light beer.
Storage and Make-Ahead Tips
- Refrigerate: Store covered for up to 4 days.
- Freeze: Freeze in portions for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm gently over medium-low heat, stirring occasionally.
Why This Recipe Works
The magic of this Loaded Broccoli Potato Soup is in the natural creaminess of the potatoes combined with the tender broccoli and melted cheese. It’s rich, flavorful, and satisfying without heavy cream, making it a comforting meal that’s simple, nutritious, and perfect for busy weeknights or cozy dinners. Every spoonful delivers the perfect balance of texture, flavor, and warmth.
