Here’s a rich, cozy Loaded Broccoli Potato Soup—creamy, cheesy, and packed with comfort-food flavor.
🥦🥔 Loaded Broccoli Potato Soup
🧾 Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups broccoli florets (fresh or frozen)
- 4 cups chicken or vegetable broth
- 1 cup milk (or half-and-half for creamier texture)
- 1½ cups shredded cheddar cheese
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika (optional)
Optional “loaded” toppings:
- Crispy bacon bits
- Extra cheddar cheese
- Sour cream
- Chopped green onions
🔥 Instructions
1. Sauté base
Melt butter in a large pot. Add onion and cook until soft. Stir in garlic for 30 seconds.
2. Cook potatoes
Add diced potatoes and broth. Bring to a boil, then simmer 12–15 minutes until potatoes start to soften.
3. Add broccoli
Stir in broccoli and cook another 5–7 minutes until tender.
4. Blend (optional)
For a creamier soup:
- Blend half the soup with an immersion blender
- Or leave chunky for more texture
5. Make it creamy
Add milk and stir gently. Then add cheddar cheese and stir until melted.
6. Season & serve
Add salt, pepper, and paprika. Taste and adjust.
Top with bacon, cheese, and green onions for a “loaded” finish.
🥣 Result
- Thick, creamy texture
- Cheesy potato base
- Tender broccoli bites
- Savory, loaded baked potato vibes in soup form
💡 Tips
- Don’t boil after adding cheese (prevents grainy texture)
- Add a pinch of mustard powder for deeper cheese flavor
- Use sharp cheddar for best taste
If you want, I can also give you a copycat Panera-style broccoli cheddar soup or a slow cooker version.
