Loaded Broccoli Potato Soup is a rich, creamy, and comforting bowl of goodness packed with tender potatoes, fresh broccoli, and melted cheese. It’s hearty, filling, and perfect for cold days or cozy family dinners.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: ~50 minutes
Equipment
- Large soup pot or Dutch oven
- Knife and cutting board
- Wooden spoon
- Blender (optional for creaminess)
Ingredients
- 3 large potatoes (peeled and diced)
- 2 cups broccoli florets
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 1/2 cups milk or heavy cream
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Optional Toppings
- Crispy bacon bits
- Extra shredded cheese
- Green onions
- Sour cream
Ingredient Notes
- Yukon gold potatoes give a creamy texture.
- Fresh broccoli works best, but frozen also works.
- Heavy cream makes the soup extra rich.
Instructions
1. Cook Base
- Melt butter in a large pot over medium heat.
- Add onion and cook until soft.
- Add garlic and cook for 1 minute.
2. Make Soup Base
- Stir in flour and cook for 1–2 minutes.
- Slowly whisk in broth until smooth.
- Add potatoes and bring to a simmer.
- Cook for 15–20 minutes until potatoes are tender.
3. Add Broccoli
- Add broccoli florets and cook for 5–7 minutes until soft.
4. Make It Creamy
- Stir in milk or cream.
- Add salt, pepper, and paprika.
- Mash slightly with a spoon or blend part of the soup for thicker texture.
5. Add Cheese
- Stir in cheddar cheese until melted and smooth.
6. Serve
- Serve hot with toppings like bacon, cheese, or green onions.
Nutrition Facts (Approximate Per Serving)
- Calories: 420
- Protein: 15g
- Carbohydrates: 38g
- Fat: 25g
- Fiber: 4g
Tips & Variations
- Blend half the soup for a thicker, creamier texture.
- Add cooked chicken for extra protein.
- Use smoked cheese for deeper flavor.
- Serve with crusty bread or garlic toast.