Loaded Broccoli Potato Soup: A Creamy and Comforting Meal

Loaded Broccoli Potato Soup combines the heartiness of potatoes with the freshness of broccoli in a creamy, cheesy soup that’s topped with all your favorite loaded potato toppings. This soup is perfect for cozy dinners, and it offers a great way to sneak in some veggies while still indulging in a rich, satisfying dish. With crispy bacon, cheddar cheese, and sour cream on top, every bite is packed with flavor and texture.

Why You’ll Love Loaded Broccoli Potato Soup

This soup is a great combination of creamy potatoes, tender broccoli, and savory toppings like bacon and cheese. It’s hearty enough to serve as a main course and perfect for cold days when you crave comfort food. The best part is that it’s easy to make and can be customized with your favorite toppings or extra ingredients. Plus, it’s a great way to get in some vegetables while still enjoying a rich and indulgent meal.

Ingredients: A Flavorful and Hearty Combination

Here’s what you’ll need to make this delicious loaded broccoli potato soup:

Potatoes: 4-5 medium russet or Yukon gold potatoes, peeled and diced for the base of the soup.
Broccoli: 2 cups of fresh broccoli florets, chopped into bite-sized pieces.
Chicken or Vegetable Broth: 4-5 cups for the soup base.
Onion: 1 large onion, diced for sweetness and flavor.
Garlic: 3 cloves, minced for added savoriness.
Cheddar Cheese: 1 1/2 cups of shredded sharp cheddar for a cheesy finish.
Bacon: 6 slices of cooked bacon, crumbled, for a smoky, crispy topping.
Heavy Cream or Milk: 1 cup for a creamy texture.
Butter: 2 tablespoons for sautéing the vegetables and adding richness.
Flour: 2 tablespoons to thicken the soup.
Salt and Pepper: To taste for seasoning.
Sour Cream: For serving, to add tangy richness.
Green Onions: Sliced, for garnish (optional).

Step-by-Step Instructions: How to Make Loaded Broccoli Potato Soup

Cook the Bacon:

Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and set it aside on paper towels to drain. Once cooled, crumble the bacon into small pieces. Reserve some of the bacon fat to use for sautéing the vegetables if desired.

Sauté the Vegetables:

In a large pot, melt the butter (or use the reserved bacon fat) over medium heat. Add the diced onion and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Add the Potatoes and Broth:

Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.

Add the Broccoli:

Stir in the chopped broccoli and continue to simmer the soup for another 5-7 minutes, until the broccoli is tender but still bright green.

Thicken the Soup:

In a small bowl, whisk together the flour and heavy cream (or milk) until smooth. Slowly stir this mixture into the soup to thicken it. Continue to cook for another 5 minutes, stirring occasionally, until the soup has thickened to your desired consistency.

Add the Cheese:

Stir in the shredded cheddar cheese and continue to stir until it’s fully melted and incorporated into the soup. Taste and adjust seasoning with salt and pepper.

Serve:

Ladle the soup into bowls and top with crumbled bacon, a dollop of sour cream, and a sprinkle of green onions if desired. You can also add extra shredded cheese on top for more cheesy goodness. Serve hot with crusty bread or crackers.

Variations and Tips

Make It Vegetarian: Use vegetable broth and omit the bacon for a vegetarian version. You can add extra cheese or a topping of crispy fried onions for more flavor and texture.
Cheesy Twist: For an even cheesier version, stir in an extra cup of shredded cheese or mix different types like cheddar and Monterey Jack.
Add More Veggies: You can add carrots, celery, or even spinach to the soup for more vegetables and extra nutrients.
Make It Creamier: For an extra creamy soup, stir in 1/2 cup of cream cheese or use half-and-half in place of milk.

Serving Suggestions

Loaded broccoli potato soup is a meal in itself, but here are a few ways to enhance your meal:

Crusty Bread: Serve with a slice of warm, crusty bread or garlic bread for dipping.
Salad: A simple green salad with a light vinaigrette pairs well with the richness of the soup.
Toppings Bar: Set up a toppings bar with extra sour cream, shredded cheese, green onions, and crumbled bacon so everyone can customize their bowl.

Storing and Reheating

Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Freezing: This soup freezes well, but it’s best to freeze it without the cheese and cream (as these ingredients can change texture when thawed). Add the cheese and cream after reheating.
Reheating: Reheat the soup gently on the stovetop over medium heat, adding a bit of broth or milk if needed to loosen it up. You can also reheat individual servings in the microwave.

Conclusion: A Creamy, Comforting Delight

Loaded Broccoli Potato Soup is the perfect combination of comfort, flavor, and nutrition. With its creamy texture, hearty potatoes, and vibrant broccoli, this soup delivers on both taste and satisfaction. Topped with crispy bacon, cheddar cheese, and sour cream, each bite is packed with rich flavor. Whether you’re making it for a weeknight dinner or meal prepping for the week, this soup is sure to become a family favorite. Enjoy it with a side of bread or a salad for a complete, comforting meal!