Here’s a cozy and delicious recipe for Loaded Broccoli Potato Soup! This comforting soup combines creamy potatoes, tender broccoli, and all the flavors you love in a loaded baked potato—cheese, bacon, and sour cream!
Loaded Broccoli Potato Soup
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium russet potatoes, peeled and diced into 1-inch cubes
- 3 cups low-sodium chicken or vegetable broth
- 2 cups milk (whole or 2% for creaminess)
- 1 cup heavy cream (optional for extra richness)
- 3 cups broccoli florets (about 1 small head of broccoli)
- 1 1/2 cups shredded sharp cheddar cheese (plus extra for topping)
- 1/2 cup sour cream (optional for topping)
- 1/2 cup cooked bacon, crumbled (or use turkey bacon)
- Salt and pepper to taste
- 1/4 tsp smoked paprika (optional, for a smoky touch)
- Fresh parsley or green onions (for garnish)
Instructions:
1. Cook the Vegetables:
- In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5-6 minutes.
- Add the minced garlic and cook for another 30 seconds, until fragrant.
2. Simmer the Potatoes:
- Add the diced potatoes to the pot, then pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Let the potatoes cook for about 10-12 minutes, or until tender when pierced with a fork.
3. Add the Broccoli:
- While the potatoes are cooking, chop the broccoli into small florets.
- Once the potatoes are tender, add the broccoli florets to the pot. Simmer for an additional 5-7 minutes, or until the broccoli is tender but still bright green.
4. Blend the Soup (Optional):
- For a creamier texture, you can use an immersion blender to partially blend the soup in the pot, leaving some chunks for texture. If you don’t have an immersion blender, you can transfer part of the soup to a blender (carefully) and blend until smooth, then return it to the pot.
5. Make it Creamy:
- Stir in the milk and heavy cream (if using), then bring the soup back to a simmer.
- Add shredded cheddar cheese and stir until the cheese has melted completely and the soup is smooth.
6. Season and Add Flavor:
- Taste the soup and add salt and pepper as needed.
- For a little extra flavor, stir in smoked paprika if you like a smoky touch.
7. Serve:
- Ladle the soup into bowls. Top with crumbled bacon, a sprinkle of extra cheddar cheese, a dollop of sour cream, and a little fresh parsley or chopped green onions.
Tips & Variations:
- For extra creaminess: Use half-and-half or even cream cheese in place of the heavy cream for a different texture and flavor.
- Add some heat: If you like a bit of spice, add a pinch of red pepper flakes or some jalapeño to the soup.
- Vegetarian version: Omit the bacon and use vegetable broth for a vegetarian-friendly soup.
- Make it gluten-free: This soup is naturally gluten-free, but make sure your broth is labeled gluten-free if that’s a concern.
- Top with crispy onions: For a fun garnish, you can top the soup with crispy fried onions, like the ones you use for green bean casserole.
This Loaded Broccoli Potato Soup is a comforting, hearty dish that’s packed with flavor and perfect for cooler weather. It’s easy to make, incredibly satisfying, and sure to become a family favorite!