Oh yes 😋 Let’s make a creamy, loaded broccoli potato soup—all the cozy comfort of a baked potato, but in a bowl!
Loaded Broccoli Potato Soup
Ingredients (6 servings)
- 4–5 medium russet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets (fresh or frozen)
- 4 cups chicken or vegetable broth
- 1 cup milk (or heavy cream for extra richness)
- 1 cup shredded cheddar cheese, plus extra for topping
- 4–6 slices cooked bacon, crumbled
- 2 tbsp butter
- Salt and pepper, to taste
- Optional garnish: green onions, sour cream
Instructions
1. Cook the base
- In a large pot, melt butter over medium heat.
- Add onion and garlic, sauté until softened (3–4 min).
- Add diced potatoes and broth. Bring to a boil, then reduce to a simmer. Cook 15–20 min until potatoes are tender.
2. Add broccoli
- Add broccoli florets and cook 5–7 min until tender but still bright green.
3. Blend (optional)
- For a creamier soup, use an immersion blender to partially blend some of the potatoes and broccoli, leaving some chunks for texture.
4. Finish the soup
- Stir in milk (or cream) and shredded cheddar cheese until melted.
- Season with salt and pepper to taste.
5. Serve
- Ladle into bowls. Top with crumbled bacon, extra cheddar, chopped green onions, and a dollop of sour cream if desired.
Tips & Variations
- Extra cheesy: Add cream cheese or more sharp cheddar for a rich flavor.
- Vegetarian: Use vegetable broth and skip the bacon.
- Thicker soup: Mash a few potatoes in the pot or add 1–2 tsp cornstarch dissolved in milk.
- Slow cooker version: Cook potatoes, onions, garlic, and broth on LOW 6 hours, add broccoli and milk/cheese in last 30 min.
If you want, I can also give a dump-and-go crockpot version that basically cooks itself all day and comes out creamy and cheesy without constant stirring.
Do you want me to do that?
