Loaded Broccoli Potato Soup: Your New Favorite Comfort Food

Loaded Broccoli Potato Soup – the very name alone conjures images of cozy evenings and ultimate comfort, doesn’t it? As the chill of the season settles in, there’s nothing quite as satisfying as a steaming bowl of homemade goodness, and I believe this recipe takes a beloved classic to an entirely new level of deliciousness. While the exact historical origin of combining hearty potatoes with vibrant broccoli into a creamy soup might be hard to pinpoint to a single culinary moment, it’s a dish that has universally resonated across countless home kitchens, evolving from simple, nourishing fare into the indulgent, ‘loaded’ rendition we cherish today.

What truly makes this dish a family favorite, and indeed one of my personal go-to recipes, is its incredible balance and heartiness. Imagine a velvety, rich broth brimming with tender potato chunks and bright green broccoli florets, all enhanced by a generous medley of cheeses, crispy bacon, and a dollop of cool sour cream. It’s a complete meal in itself, offering both the comforting embrace of a classic potato soup and the wholesome goodness of fresh vegetables. The way all these flavors and textures meld together into a symphony of creamy, savory perfection is simply irresistible. This isn’t just any soup; it’s a culinary hug, a truly magnificent Loaded Broccoli Potato Soup designed to warm you from the inside out and satisfy even the heartiest appetite.

Ingredients:

• 1 pound (about 450g) Russet or Yukon Gold potatoes, peeled and diced into ½-inch (1.25 cm) cubes
• 4 cups (about 400g) fresh broccoli florets, cut into small, bite-sized pieces
• 6 slices thick-cut bacon, diced
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• ½ cup (60g) all-purpose flour
• 6 cups (1.4 liters) chicken broth (or vegetable broth for a vegetarian option)
• 2 cups (480ml) whole milk (or half-and-half for extra richness)
• 2 cups (220g) shredded sharp cheddar cheese, plus more for garnish
• ½ cup (120g) sour cream (or plain Greek yogurt for a healthier tang)
• 2 tablespoons (30ml) olive oil (optional, for sautéing if not using bacon fat)
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Fresh chives or green onions, chopped, for garnish

Preparing Your Ingredients for Loaded Broccoli Potato Soup

Before we dive into the delightful cooking process for our rich and creamy Loaded Broccoli Potato Soup, taking a few moments to meticulously prepare all your ingredients will make the experience much smoother and more enjoyable. Trust me, a little prep work goes a long way!

1. Prepare the Potatoes: First things first, let’s get those potatoes ready. I always opt for Russet or Yukon Gold potatoes because they provide a lovely creamy texture when cooked, perfect for soup. Peel your chosen potatoes thoroughly. Once peeled, dice them into uniform ½-inch (about 1.25 cm) cubes. Consistency in size is key here, as it ensures all the potato pieces cook evenly. No one wants an undercooked potato bit in their otherwise perfect soup! After dicing, place them in a bowl and cover them with cold water to prevent browning while you prepare the other components. This simple step helps maintain their pristine appearance.
2. Break Down the Broccoli: Next up, the star of our soup – the broccoli! Wash your fresh broccoli heads thoroughly under cool running water. Then, carefully cut them into small, bite-sized florets. I aim for pieces that are roughly the size of a quarter, maybe a little larger. Remember, these will be added towards the end of the cooking process, so smaller pieces will cook faster and integrate beautifully into the soup. Don’t discard the stems entirely if you’re feeling adventurous; the tender parts can be peeled and diced, adding extra nutrients and a slightly different texture to your Loaded Broccoli Potato Soup, but for a classic presentation, florets are ideal.
3. Dice the Bacon: Grab your thick-cut bacon slices and dice them into small, approximately ½-inch (1.25 cm) pieces. This size allows them to crisp up nicely and contribute their smoky flavor to the base of our soup, as well as serve as a wonderful garnish later. If you’re going for a vegetarian version of this Loaded Broccoli Potato Soup, you can skip this step and use the olive oil for sautéing your aromatics instead.
4. Mince the Garlic and Dice the Onion: Finely dice your large yellow onion. A fine dice will ensure it softens and melts into the soup base without leaving large, obtrusive pieces. For the garlic, mince the three cloves. You can use a garlic press for speed, or finely chop them by hand. The goal is small pieces that will release their aromatic oils into the soup, building a fantastic flavor foundation.
5. Measure Dry Ingredients: Have your all-purpose flour measured out and ready. This will be crucial for creating our roux, the thickening agent for this hearty Loaded Broccoli Potato Soup. Also, measure your shredded cheddar cheese, ensuring it’s at room temperature if possible, which helps it melt more smoothly into the hot liquid.
6. Gather Liquids and Spices: Measure your chicken broth, whole milk, and sour cream. Keep them close at hand. Finally, gather your dried thyme, smoked paprika, salt, and freshly ground black pepper. Having everything prepped and organized, often called “mise en place,” will make the cooking process for your Loaded Broccoli Potato Soup feel like a breeze.

Building the Flavor Base for Your Loaded Broccoli Potato Soup

This is where the magic begins, folks! A truly delicious soup, especially a Loaded Broccoli Potato Soup, relies heavily on a robust and flavorful base. We’re going to build layers of savory goodness right from the start.

7. Crisp the Bacon: In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat. Stir it occasionally until it’s beautifully crispy and golden brown. This usually takes about 8-10 minutes. Once it’s reached that perfect crispness, use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels. We’ll save this crunchy goodness for a garnish later. Leave about 2 tablespoons of bacon fat in the pot. This flavorful fat will be the foundation for our soup. If your bacon didn’t render enough fat, you can add a little olive oil to reach the 2-tablespoon mark.
8. Sauté the Aromatics: Reduce the heat to medium-low. Add your finely diced yellow onion to the pot with the reserved bacon fat. Sauté the onion gently, stirring occasionally, until it becomes translucent and very soft, which usually takes about 6-8 minutes. We’re not looking for browning here; we want sweetness and tenderness. Once the onion is soft, add your minced garlic to the pot. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as burnt garlic can turn bitter and ruin the delicate flavor profile of our Loaded Broccoli Potato Soup.
9. Create the Roux: Now for the thickening agent! Sprinkle the ½ cup of all-purpose flour over the sautéed onions and garlic. Stir continuously with a wooden spoon or whisk for 2 minutes. This step is crucial for cooking out the raw flour taste and creating a “roux,” which will give our soup its wonderful body and thickness. The mixture will look a bit pasty and slightly golden. This is exactly what we want for a perfectly rich Loaded Broccoli Potato Soup.
10. Deglaze with Broth: Gradually pour in about 1 cup of the chicken broth while whisking constantly. This helps to prevent lumps and ensures a smooth consistency. Continue to whisk as you add the remaining 5 cups of chicken broth, pouring it in slowly. Bring the mixture to a gentle simmer, still whisking occasionally to ensure everything is well combined and the roux dissolves smoothly into the liquid. You’ll notice the soup base already starting to thicken slightly.

Simmering the Soup to Perfection

With our flavorful base established, it’s time to bring in the main characters of our Loaded Broccoli Potato Soup – the potatoes and broccoli – and let them meld into a comforting masterpiece.

11. Add Potatoes and Seasonings: Drain your diced potatoes that have been sitting in cold water and add them to the pot with the simmering broth. Stir in the dried thyme and smoked paprika. These spices will infuse the potatoes and broth with warmth and a subtle smoky undertone that perfectly complements the “loaded” aspect of our soup. Season generously with salt and freshly ground black pepper at this stage. Remember, you can always add more salt later, but you can’t take it away!
12. Cook the Potatoes: Bring the soup back to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Keep an eye on it and stir occasionally to prevent anything from sticking to the bottom of the pot. We want the potatoes to be fully cooked through but not mushy, as they still need to hold some shape in our Loaded Broccoli Potato Soup.
13. Introduce the Broccoli: Once the potatoes are tender, it’s time for the broccoli. Add the small broccoli florets to the pot. Stir them gently into the soup. Cover the pot again and let it simmer for another 5-7 minutes, or until the broccoli is bright green and tender-crisp. I love my broccoli to still have a little bite, so I avoid overcooking it. It will continue to soften slightly even after you remove it from the heat, retaining its vibrant color and fresh taste.

Achieving Creamy Richness in Your Loaded Broccoli Potato Soup

Now, this is the stage where our Loaded Broccoli Potato Soup transforms into the incredibly creamy, indulgent dish we’re craving. The addition of dairy and cheese is going to elevate the texture and flavor to new heights.

14. Stir in the Milk: Pour in the 2 cups of whole milk (or half-and-half for an even richer soup). Stir it gently to combine. Increase the heat slightly to bring the soup back to a very gentle simmer, but do not let it come to a rolling boil after adding the milk, as dairy can sometimes curdle if boiled too vigorously. We want a smooth, luxurious texture for our Loaded Broccoli Potato Soup.
15. Melt in the Cheese: Reduce the heat to its lowest setting. Begin adding the shredded sharp cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted and incorporated before adding more. This gradual melting process ensures a smooth, lump-free, and incredibly cheesy soup. Don’t rush this step, and keep the heat very low. High heat can cause the cheese to separate and become oily. We want a beautifully emulsified, velvety cheese sauce throughout our Loaded Broccoli Potato Soup.
16. Adjust Texture (Optional Blending): At this point, I like to achieve a balance between creamy and chunky. If you prefer a completely smooth soup, you can carefully use an immersion blender directly in the pot, blending until it reaches your desired consistency. For a heartier, more rustic Loaded Broccoli Potato Soup, I recommend just blending about one-third to one-half of the soup. This creates a thick, creamy base while still leaving plenty of recognizable potato and broccoli pieces. If you don’t have an immersion blender, you can carefully scoop about 2-3 cups of the soup into a regular blender (be sure to vent the lid and blend in batches to avoid steam buildup!), blend until smooth, and then return it to the pot.
17. Final Seasoning Check: Taste the soup. This is your moment to adjust the seasonings. Add more salt, pepper, or a pinch more smoked paprika if you feel it needs it. The flavors will have deepened, and the cheese will have added its own savory notes, so taste carefully. You might find it needs just a touch more of something to truly sing.

Finishing Touches and Serving Your Loaded Broccoli Potato Soup

The final steps are all about bringing together the “loaded” elements that make this Loaded Broccoli Potato Soup truly special and utterly irresistible. This is where we make it picture-perfect and ready for devouring!

18. Stir in the Sour Cream: Remove the pot from the heat. Gently stir in the ½ cup of sour cream (or Greek yogurt). Stirring it in off the heat prevents it from separating and ensures a wonderfully creamy, tangy finish. The sour cream adds a crucial layer of flavor and richness, making our Loaded Broccoli Potato Soup even more comforting.
19. Prepare Garnishes: While the soup is resting briefly, finely chop your fresh chives or green onions. These vibrant green herbs will provide a fresh, oniony counterpoint to the rich soup. Gather your crispy bacon bits and extra shredded cheddar cheese.
20. Serve Your Loaded Broccoli Potato Soup: Ladle generous portions of the hot, creamy Loaded Broccoli Potato Soup into bowls.
21. Garnish Generously: This is where the “loaded” truly comes into play! Sprinkle each serving generously with the reserved crispy bacon bits, a handful of extra shredded sharp cheddar cheese, and a scattering of fresh chopped chives or green onions. For an extra touch, you could even add a dollop of fresh sour cream right on top.
22. Enjoy! Serve immediately with a side of crusty bread or warm biscuits for dipping. Every spoonful of this Loaded Broccoli Potato Soup is a comforting embrace, packed with flavor and texture. It’s perfect for a chilly evening or whenever you need a hearty, satisfying meal.

Conclusion:

My culinary journey with this incredible recipe has been nothing short of delightful, and I genuinely believe it will become a cherished favorite in your kitchen too. We’ve explored the simple steps to create a dish that truly embodies comfort and heartiness, a meal that warms you from the inside out on even the chilliest of days. This isn’t just any soup; it’s a bowl of pure, unadulterated joy, brimming with wholesome ingredients and bursting with flavor. I’ve found that the combination of tender potatoes, vibrant broccoli, and a velvety, cheesy broth creates a symphony for the taste buds that is incredibly satisfying yet surprisingly easy to achieve. It’s the kind of dish that makes you feel both nourished and indulged, a perfect balance for any mealtime. The texture, the aroma, the rich, creamy consistency – it all comes together to form a truly unforgettable experience. Imagine coming home after a long day to a simmering pot of this goodness, ready to envelop you in its comforting embrace. It’s more than just food; it’s an experience, a moment of solace and deliciousness rolled into one.

Why This Loaded Broccoli Potato Soup is Your Next Go-To Recipe

I can confidently say that this specific Loaded Broccoli Potato Soup is a must-try for so many reasons. First, it’s undeniably delicious, a crowd-pleaser that appeals to a wide range of palates, from picky eaters to gourmet enthusiasts. The ‘loaded’ aspect isn’t just a catchy phrase; it signifies the generous addition of all those wonderful components that elevate it from a simple soup to a hearty meal. We’re talking about perfectly cooked broccoli florets that retain a slight bite, creamy potato chunks that melt in your mouth, and a robust, flavorful base enriched with cheese that ties everything together beautifully. It’s remarkably adaptable, fitting seamlessly into a busy weeknight schedule or serving as an impressive dish for entertaining guests. You won’t need to spend hours slaving away in the kitchen, yet the result tastes like you did. It offers a fantastic way to get your vegetables in, all while enjoying a dish that feels like a treat. Furthermore, it’s a recipe that invites creativity; you can easily adjust it to your family’s preferences, making it uniquely yours every time.

Unleash Your Creativity: Serving Suggestions and Delicious Variations

Now, let’s talk about making this already fantastic soup even more spectacular. While the soup itself is a masterpiece, the toppings and serving suggestions are where you can really let your culinary imagination shine. I always recommend having a generous array of garnishes ready. Think about a sprinkle of crispy, crumbled bacon – because who doesn’t love bacon with their soup? Freshly chopped chives or green onions add a wonderful pop of color and a mild oniony bite. For an extra creamy kick, a dollop of sour cream or Greek yogurt swirls beautifully into the warm broth, adding a tangy contrast. Don’t forget about extra shredded cheddar or your favorite cheese melting into the hot soup; it’s pure bliss! For a textural crunch, a handful of homemade croutons or some toasted rustic bread on the side is absolutely divine. And for those who enjoy a bit of heat, a dash of your favorite hot sauce or some red pepper flakes can awaken the palate in a delightful way. I’ve even enjoyed it with a simple side salad, making for a perfectly balanced and fulfilling meal.

Beyond toppings, this recipe is incredibly forgiving and open to variations. If you’re looking to boost the protein, shredded rotisserie chicken or diced cooked ham can be stirred in towards the end. For my vegetarian friends, feel free to use vegetable broth and a plant-based milk alternative, along with nutritional yeast for that cheesy umami flavor, transforming it into a delightful vegan-friendly option. I’ve experimented with adding other vegetables too; a handful of frozen corn, diced carrots, or even some spinach wilted in at the last minute can add extra nutrients and visual appeal. Want to make it thicker? Mash a few more potatoes into the soup base. Prefer it a bit thinner? Just add a little extra broth or milk until it reaches your desired consistency. This soup also freezes wonderfully, making it an ideal candidate for meal prep; simply thaw and reheat gently, adding a splash of milk or broth if needed to restore its creamy texture. It truly is a versatile foundation for countless delicious possibilities.

Your Turn: Embrace the Comfort and Share Your Story!

My dear food enthusiasts, I’ve shared my passion for this recipe, and now it’s your turn to experience its magic. I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and give this incredible Loaded Broccoli Potato Soup a try in your own kitchen. You’ll be amazed at how easily you can create something so deeply satisfying and flavorful. Don’t be shy about making it your own – play with the seasonings, experiment with the toppings, and discover your perfect rendition. Cooking should be an adventure, a creative outlet, and most importantly, a source of joy. Once you’ve whipped up your batch, I would absolutely love to hear about your experience. Did you add a secret ingredient? Did you find a unique topping combination? Please, share your culinary journey with me and our community! Snap a photo, leave a comment below, or share your thoughts on social media. Your feedback and personal touches not only inspire me but also provide wonderful ideas for others to explore. Let’s create a delicious ripple effect, one bowl of this comforting soup at a time. I am genuinely excited for you to discover the warmth and deliciousness that awaits. Happy cooking, and I can’t wait to see what you create!

Loaded Broccoli Potato Soup

Loaded Broccoli Potato Soup is the ultimate comfort food for cold days. This creamy, cheesy soup is filled with tender potatoes and fresh broccoli, making it both hearty and satisfying. A smooth roux made from beef bacon fat (or olive oil), flour, and milk adds thickness, while shredded cheddar cheese gives it a rich, cheesy flavor. Serve hot and top with extra cheese, crispy beef bacon, or a dollop of sour cream for an extra cozy meal. Perfect for weeknight dinners or when craving something warm and comforting.

Prep Time
20 Minutes

Cook Time
55 Minutes

Total Time
15 Minutes

Servings
6-8 servings

Ingredients

• 1 lb (450g) Russet or Yukon Gold potatoes, peeled, ½-inch diced
• 4 cups (400g) fresh broccoli florets, bite-sized
• 6 slices thick-cut beef bacon, diced
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• ½ cup (60g) all-purpose flour
• 6 cups (1.4 L) chicken or vegetable broth
• 2 cups (480ml) whole milk or half-and-half
• 2 cups (220g) shredded sharp cheddar cheese, plus more for garnish
• ½ cup (120g) sour cream or plain Greek yogurt
• 2 tbsp (30ml) olive oil (optional)
• 1 tsp dried thyme
• ½ tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• Fresh chives or green onions, chopped, for garnish

Instructions

1. Step 1
   Prepare Ingredients: Peel and dice potatoes into ½-inch cubes; cover with cold water. Cut broccoli into bite-sized florets. Dice beef bacon into ½-inch pieces. Finely dice onion and mince garlic. Measure out flour, shredded cheddar cheese, broth, milk, sour cream, and spices.
2. Step 2
   Crisp Beef Bacon & Sauté Aromatics: In a large pot, cook diced beef bacon over medium heat until crispy. Remove bacon, reserving 2 tbsp fat. Sauté onion in reserved fat (or olive oil) until translucent (6-8 min). Add minced garlic, cook 1-2 min until fragrant.
3. Step 3
   Make Roux & Add Broth: Sprinkle ½ cup flour over aromatics; stir 2 min to cook. Gradually whisk in 6 cups chicken broth until smooth; bring to a gentle simmer.
4. Step 4
   Cook Potatoes & Broccoli: Add drained potatoes, thyme, paprika, salt, and pepper to the pot. Simmer covered for 15-20 min until potatoes are tender. Stir in broccoli florets; simmer 5-7 min until tender-crisp.
5. Step 5
   Add Dairy & Cheese: Stir in 2 cups milk; bring to a gentle simmer (do not boil). Reduce heat to low, gradually stir in 2 cups shredded cheddar cheese until melted and smooth.
6. Step 6
   Adjust Consistency & Seasoning: Optionally, blend 1/3 to 1/2 of the soup with an immersion blender for a creamier texture. Taste and adjust seasonings (salt, pepper).
7. Step 7
   Finish & Serve: Remove from heat, stir in ½ cup sour cream. Ladle into bowls and garnish generously with reserved crispy beef bacon, extra shredded cheddar cheese, and fresh chives or green onions. Serve hot.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.