Soups

Creamy Loaded Broccoli Potato Soup

By Emma :

Everyday Culinary Delights👩‍🍳

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Creamy Loaded Broccoli Potato Soup Recipe

There’s nothing quite like the comforting embrace of a hot, creamy soup on a chilly evening. It warms you from the inside out, promising not only nourishment but a moment of peace in the hustle and bustle of everyday life. Today, I’m absolutely thrilled to share a recipe that’s become a staple in my kitchen – the Creamy Loaded Broccoli Potato Soup. This dish is a hearty, delicious crowd-pleaser that is sure to make your heart and belly full!

Introduction

Imagine this: a thick, creamy soup filled with tender potatoes, nutritious broccoli, and a delightful hint of cheese that melts perfectly into every spoonful. Add to that the savory crunch of bacon, and you’ve got a meal that’s anything but boring! This soup is a wonderful blend of flavors and textures that come together to create a comforting bowl of goodness.

Ingredients

  • 2 cans (14.5 ounces each) low-sodium chicken or vegetable broth
  • 4 medium potatoes, peeled and cubed
  • 2-3 large carrots, diced
  • 1 tsp onion powder
  • 2 small heads of broccoli, finely diced
  • 3 tbsp unsalted butter
  • ⅓ cup all-purpose flour
  • 3½ cups milk, adjust as needed
  • 4 cups shredded cheddar cheese, extra for garnish (optional)
  • 1 tsp salt
  • ½ tsp garlic pepper
  • 6 slices of bacon, cooked and chopped

How to Make

  1. Prepare the base: In a large pot, bring the chicken or vegetable broth to a boil. Add the cubed potatoes and diced carrots, cooking until they are just tender, about 10-15 minutes.
  2. Cook the broccoli: While the potatoes are cooking, steam the broccoli until bright green and tender, then set aside.
  3. Make the roux: In a separate pan, melt the butter over medium heat. Whisk in the flour until a paste forms. Gradually add milk, whisking continuously until the mixture is smooth and starts to thicken.
  4. Combine and simmer: Add the thickened milk mixture to the pot with potatoes and carrots. Stir in the steamed broccoli. Bring to a simmer and cook for another 5-10 minutes, allowing the flavors to meld.
  5. Add the cheese: Reduce heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt and garlic pepper.
  6. Finish with bacon: Sprinkle chopped bacon into the soup just before serving, saving some for garnish along with extra cheese if desired.

Helpful Tips

  • Stirring is key: Keep stirring the soup as you add the cheese to prevent it from sticking to the bottom of the pot and to ensure a smooth texture.
  • Adjust thickness: If the soup is too thick for your liking, add a bit more milk or broth until you reach your desired consistency.

Substitutions/Variations

  • Vegan delight: Substitute the chicken broth with vegetable broth, use plant-based milk, vegan cheese, and skip the bacon or use a plant-based alternative.
  • Extra veggies: Feel free to throw in other vegetables like spinach or mushrooms for an even heartier version.

Frequently Asked Questions

  • Can I freeze this soup? Yes, though it’s best enjoyed fresh. If you do freeze it, expect some separation when reheating. Simply stir well to recombine.
  • Can I use frozen broccoli? Absolutely! It’s a great shortcut and works wonderfully in this recipe.

Storage Instructions

Cool the soup completely before storing it in the refrigerator in an airtight container. It will keep for up to 3 days. Reheat on the stove or in the microwave, adding a little milk if it’s too thick.

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Thank you for joining me in the kitchen today! I hope this Creamy Loaded Broccoli Potato Soup brings as much joy to your table as it has to mine. Remember, cooking is not just about feeding the body but also the soul. Enjoy the process and the delicious outcome!

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Creamy Loaded Broccoli Potato Soup Recipe

Creamy Loaded Broccoli Potato Soup


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  • Author: Emma
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

Dive into a bowl of warmth and comfort with this Creamy Loaded Broccoli Potato Soup. Perfect for chilly nights, this soup combines tender potatoes, nutritious broccoli, and savory bacon in a rich, cheesy broth. It’s a hearty, satisfying dish that brings together the best flavors of the season!


Ingredients

Scale

2 cans (14.5 ounces each) low-sodium chicken or vegetable broth

4 medium potatoes, peeled and cubed

23 large carrots, diced

1 tsp onion powder

2 small heads of broccoli, finely diced

3 tbsp unsalted butter

⅓ cup all-purpose flour

3½ cups milk, adjust as needed

4 cups shredded cheddar cheese, extra for garnish (optional)

1 tsp salt

½ tsp garlic pepper

6 slices of bacon, cooked and chopped


Instructions

In a large pot, bring broth to a boil and add potatoes and carrots. Cook until tender, about 10-15 minutes.

In a separate pot, steam broccoli until bright green and tender; set aside.

In a pan, melt butter over medium heat. Whisk in flour until smooth, then gradually add milk until the mixture thickens.

Combine the milk mixture with the broth, potatoes, and carrots. Add steamed broccoli. Simmer for 5-10 minutes.

Stir in cheddar cheese until melted and smooth. Season with salt and garlic pepper.

Serve hot, garnished with bacon and extra cheese if desired.

Notes

Stir continuously when adding cheese to prevent sticking and ensure a smooth consistency.

Adjust the thickness by adding more milk or broth if needed.

This soup is freezer-friendly but best enjoyed fresh for optimal texture.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Simmering
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (1/6 of recipe)
  • Calories: 450
  • Sugar: 7 g
  • Sodium: 800 mg
  • Fat: 26 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 5 g
  • Protein: 22 g
  • Cholesterol: 75 mg

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