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Loaded Broccoli Potato Soup Recipe
When the weather turns cold, nothing warms you up quite like a hearty bowl of soup. And if you’re craving comfort food with a bit of a twist, this Loaded Broccoli Potato Soup is the perfect recipe for you! Creamy, rich, and packed with flavor, this soup combines tender potatoes, crisp broccoli, and the indulgence of a “loaded” baked potato, complete with crispy bacon, sharp cheese, and a dollop of sour cream.
This recipe is easy to make, incredibly satisfying, and will quickly become a family favorite. Let’s dive into how you can create this delicious, cozy meal in no time!
Ingredients:
For the Soup Base:
- 4 medium potatoes (russet or Yukon gold), peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup whole milk (or heavy cream for extra richness)
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- 1/2 teaspoon dried thyme (optional)
- 1/2 teaspoon paprika (optional)
- 1/2 cup grated cheddar cheese (plus extra for topping)
- 1-2 cups broccoli florets (fresh or frozen)
Toppings:
- 6 strips of bacon, cooked and crumbled
- 1/2 cup sour cream or Greek yogurt
- Green onions or chives, chopped (optional)
- Extra shredded cheddar cheese
- A drizzle of olive oil (optional, for a bit of extra richness)
Instructions:
Step 1: Prepare the Ingredients
- Cook the bacon. Start by cooking the bacon strips in a large pan over medium heat until crispy. Once cooked, remove from the pan and set aside on paper towels to drain. Once cooled, crumble or chop the bacon into bite-sized pieces for topping later.
- Prep the potatoes and broccoli. Peel and dice the potatoes into small cubes. If using fresh broccoli, chop the florets into bite-sized pieces. If using frozen, just measure out the amount you need (about 1-2 cups).
Step 2: Sauté the Aromatics
- Sauté the onions and garlic. In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened. Add the minced garlic and cook for another minute until fragrant.
Step 3: Make the Soup Base
- Create a roux. Sprinkle 1/4 cup of flour over the sautéed onions and garlic and stir to form a thick paste. This is called a roux, and it will help thicken the soup. Cook for 1-2 minutes to remove the raw flour taste.
- Add the broth and potatoes. Slowly pour in the chicken or vegetable broth, stirring constantly to ensure the roux is fully incorporated and there are no lumps. Add the diced potatoes, and bring the mixture to a simmer. Let it cook for about 10-12 minutes, or until the potatoes are tender when pierced with a fork.
Step 4: Add the Broccoli and Milk
- Add the broccoli. Once the potatoes are tender, stir in the broccoli florets (whether fresh or frozen). Let them cook for about 5-7 minutes until the broccoli is tender but still bright green.
- Pour in the milk. Add the milk (or heavy cream for a richer soup) to the pot, stirring to combine. Bring the soup back to a gentle simmer and cook for another 5 minutes to heat everything through. If you’d like a creamier soup, you can use an immersion blender to blend part of the soup, leaving some chunks for texture.
Step 5: Add Cheese and Season
- Stir in the cheese. Reduce the heat to low and stir in the g
