Loaded Broccoli Potato Soup – Creamy, and Packed with Flavor

There’s something so comforting about a bowl of creamy, cheesy soup when the days get chilly. I’m especially excited to share this Loaded Broccoli Potato Soup with you because it’s one of those recipes that checks all the boxes: hearty, packed with veggies, and so wonderfully satisfying! Imagine a warm, thick broth filled with tender potatoes, fresh broccoli, carrots, and a kick of cheddar cheese—anything but boring! And as if that weren’t enough, it’s topped off with crispy bacon for that smoky, savory finish.

Let’s dive into making this soup that’s guaranteed to become a family favorite!

Ingredients

• 2 (14.5-ounce) cans low-sodium chicken broth (or vegetable broth for a vegetarian option)
• 4 medium potatoes, peeled and cubed
• 2-3 large carrots, diced
• 1 teaspoon onion powder
• 2 small heads of broccoli, diced small
• 3 tablespoons unsalted butter
• ⅓ cup all-purpose flour
• 3½ cups milk (plus more if needed)
• 4 cups shredded cheddar cheese (plus more for optional topping)
• 1 teaspoon salt
• ½ teaspoon garlic pepper
• 6 slices bacon, cooked and chopped

How to Make Loaded Broccoli Potato Soup

Step 1: Start with the Vegetables

1. In a large pot, combine chicken or vegetable broth, cubed potatoes, diced carrots, and onion powder.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low.
3. Cover the pot and let the soup simmer for about 10 minutes.

Step 2: Add the Broccoli

1. Stir in the diced broccoli, cover, and continue to simmer for another 10 minutes, until the vegetables are tender.

Step 3: Prepare the Cheese Sauce

1. In a separate large saucepan, melt the butter over medium-low heat.
2. Gradually whisk in the flour and cook for about 1 minute, until the mixture becomes golden brown.
3. Slowly whisk in the milk, turn the heat up to medium, and continue stirring for about 5 minutes or until the sauce thickens.
4. Add the shredded cheddar cheese, stirring until the cheese is completely melted and smooth.
5. Season the sauce with salt and garlic pepper.

Step 4: Combine Everything

1. Pour the cheese sauce into the soup pot with the vegetables, stirring until everything is well combined.
2. Adjust the consistency by adding more milk if desired.
3. Taste and adjust the seasonings, adding more salt and garlic pepper if needed.

Step 5: Serve and Garnish

1. Ladle the soup into bowls and top with crispy bacon pieces and extra cheese if you want an even cheesier experience.
2. Serve warm and enjoy every spoonful of creamy, veggie-packed goodness!

Helpful Tips for the Perfect Soup

• Adjust the Texture: For an extra creamy texture, swap some or all of the milk for heavy cream or half-and-half. If you prefer a thinner soup, add a bit more broth or water until you reach your desired consistency.
• Don’t Overcook the Broccoli: Adding broccoli during the last 10 minutes helps maintain its vibrant color and fresh flavor. Overcooking can make it mushy, so keep an eye on it.
• Cheese Melting Tip: Use freshly shredded cheese instead of pre-shredded for the best melting consistency; pre-shredded cheese can contain additives that prevent smooth melting.

Substitutions and Variations

• Vegetarian Version: Use vegetable broth instead of chicken broth, and omit the bacon topping or replace it with crispy roasted chickpeas or smoked almonds for a crunch.
• Dairy-Free Option: Substitute the milk with a creamy plant-based milk, like unsweetened almond or oat milk. Use a dairy-free cheese or nutritional yeast to add a cheesy flavor.
• Low-Carb Alternative: Swap out some of the potatoes with cauliflower to lower the carb count while keeping the soup thick and hearty.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes! This soup actually tastes even better the next day. Let it cool completely before refrigerating, and store in an airtight container for up to 3 days. Reheat on the stovetop or microwave, adding a splash of milk if it has thickened too much.

Can I freeze this soup?

You can, but note that the texture may change slightly. To freeze, let the soup cool completely and store it in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight and reheat gently, adding extra milk to restore its creaminess.

What can I serve with broccoli potato soup?

This soup is delicious on its own, but you can serve it with crusty bread, a simple green salad, or even garlic bread for a comforting, complete meal.

Storage Instructions

• Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: For longer storage, freeze the soup in freezer-safe containers for up to 2 months. Let it thaw in the refrigerator before reheating.

This Loaded Broccoli Potato Soup is comfort food at its finest, filled with flavors that make you feel right at home. Whether you’re cozying up on a chilly night or serving a big bowl to your family, this soup is sure to bring warmth and happiness with every spoonful. Give it a try, and let the aroma fill your kitchen!

Loaded Broccoli Potato Soup Recipe

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• Author: Zakia
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Loaded Broccoli Potato Soup is a thick, creamy, veggie-packed soup that’s both comforting and hearty. Filled with tender potatoes, fresh broccoli, and carrots in a rich cheese sauce, it’s finished off with smoky bacon and extra cheddar on top. Perfect for cozy nights in!

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Ingredients

Scale 1x2x3x

• 2 (14.5-ounce) cans low-sodium chicken broth (or vegetable broth)
• 4 medium potatoes, peeled and cubed
• 2–3 large carrots, diced
• 1 teaspoon onion powder
• 2 small heads broccoli, diced small
• 3 tablespoons unsalted butter
• ⅓ cup all-purpose flour
• 3½ cups milk (add more if needed)
• 4 cups shredded cheddar cheese (plus more for topping, optional)
• 1 teaspoon salt
• ½ teaspoon garlic pepper
• 6 slices bacon, cooked and chopped

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Instructions

• In a large pot, add broth, potatoes, carrots, and onion powder. Bring to a boil over medium-high heat, then reduce to medium-low. Cover and simmer for about 10 minutes.
• Add broccoli, cover, and simmer an additional 10 minutes until vegetables are tender.
• Meanwhile, melt butter in a saucepan over medium-low heat. Whisk in flour and cook until golden brown, about 1 minute. Slowly whisk in milk, increase heat to medium, and cook for 5 minutes, stirring, until thickened.
• Add cheese to the milk mixture and stir until melted. Season with salt and garlic pepper.
• Pour cheese sauce into the pot with the vegetables and stir well to combine. Adjust the consistency with more milk if desired.
• Top each serving with chopped bacon and extra cheese if desired. Serve warm and enjoy!

Notes

• Adjust the Creaminess: For an even creamier texture, use half-and-half or heavy cream instead of milk.
• Vegetarian Option: Substitute bacon with crispy fried onions and use vegetable broth instead of chicken broth.
• Serving Suggestion: Garnish with a little fresh parsley for a pop of color!

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course, Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 479 kcal
• Sugar: 9 g
• Cholesterol: 91 mg