Here’s a rich and comforting recipe for Loaded Broccoli Potato Soup—creamy, hearty, and packed with flavor.
Loaded Broccoli Potato Soup
Ingredients (serves 4–6):
- 2 tbsp butter or olive oil
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 4 cups broccoli florets (fresh or frozen)
- 2 large potatoes, peeled and diced
- 4 cups (1 L) chicken or vegetable broth
- 1 cup (240 ml) milk or cream
- Salt and black pepper, to taste
- 1/2 tsp paprika (optional)
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled (optional)
- 2 tbsp sour cream (optional, for serving)
- 2 tbsp chopped chives or green onions (for garnish)
Instructions
- Sauté vegetables:
- In a large pot, melt butter over medium heat.
- Add onion and garlic, cook 3–4 minutes until softened.
- Cook potatoes and broccoli:
- Add diced potatoes and broccoli florets.
- Pour in the broth and bring to a boil. Reduce heat and simmer 15–20 minutes, until potatoes and broccoli are tender.
- Blend (optional):
- For a smoother soup, use an immersion blender to partially or fully puree the soup.
- For a chunkier version, leave some vegetables whole.
- Add milk and cheese:
- Stir in milk or cream and shredded cheddar cheese until melted and creamy.
- Season with salt, pepper, and paprika.
- Serve:
- Ladle soup into bowls. Top with crumbled bacon, a dollop of sour cream, and chopped chives or green onions.
💡 Tips:
- For extra flavor, sauté the vegetables in bacon drippings instead of butter.
- You can use half-and-half for a richer soup, or milk for a lighter version.
- Leftovers reheat well and often taste even better the next day.
If you want, I can also give a quick 25-minute version using frozen broccoli and pre-cooked potatoes that’s perfect for busy weeknights.
