Loaded Broccoli Potato Soup Recipe

When comfort food calls, few things hit the spot like a steaming bowl of Loaded Broccoli Potato Soup. Creamy, hearty, and packed with tender potatoes, fresh broccoli, and indulgent toppings, this soup is a crowd-pleaser. Perfect for chilly evenings or when you crave a comforting yet wholesome meal, this recipe is as easy to prepare as it is delicious. Let’s dive into this ultimate bowl of comfort!

Ingredients

For the Soup

• 2 tbsp butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 medium russet potatoes, peeled and diced
• 4 cups broccoli florets, chopped
• 4 cups chicken or vegetable broth
• 2 cups whole milk (or half-and-half for extra creaminess)
• 1 cup shredded sharp cheddar cheese
• 1/4 cup sour cream
• Salt and pepper to taste

Optional Toppings

• Shredded cheese
• Sour cream
• Green onions, sliced
• Croutons

Instructions

Step 1: Prep the Ingredients

• Wash and dice the potatoes, chop the broccoli into bite-sized pieces, and dice the onion.
• If using bacon, cook and crumble it, reserving some drippings for added flavor.

Step 2: Sauté the Aromatics

• In a large pot, melt the butter (or use reserved bacon drippings) over medium heat.
• Add the diced onion and sauté until soft and translucent, about 4-5 minutes.
• Stir in the minced garlic and cook for 1 minute, stirring constantly to avoid burning.

Step 3: Cook the Potatoes

• Add the diced potatoes to the pot and pour in the chicken or vegetable broth.
• Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10-12 minutes, or until the potatoes are fork-tender.

Step 4: Add the Broccoli

• Stir in the chopped broccoli and cook for an additional 5-7 minutes, until the broccoli is tender but still bright green.

Step 5: Blend (Optional)

• For a creamy texture, use an immersion blender to partially blend the soup directly in the pot. Leave some chunks for texture. Alternatively, blend half of the soup in a blender, then return it to the pot.
• If you prefer a chunkier soup, skip this step.

Step 6: Add the Dairy

• Stir in the milk, shredded cheddar cheese, and sour cream. Mix well until the cheese is melted and the soup is creamy.
• Season with salt and pepper to taste.

Step 7: Serve and Garnish

• Ladle the soup into bowls and top with your favorite toppings like extra cheese, sour cream, bacon, or green onions.

Serving and Storage Tips

Serving

• Serve hot with crusty bread, garlic toast, or a simple green salad for a complete meal.
• Add croutons for an extra crunch.

Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: While the soup can be frozen, dairy-based soups may separate upon reheating. For best results, freeze without adding the milk or cheese and stir them in after reheating.
• Reheating: Warm on the stovetop over medium heat, stirring frequently, or microwave individual portions until heated through.

Helpful Notes

1. Cheese Tip: Use freshly shredded cheese, as pre-packaged shredded cheese contains anti-caking agents that may prevent smooth melting.
2. Potato Choices: Russet potatoes yield a creamy texture, but Yukon Gold potatoes can be used for a slightly buttery flavor.
3. Broccoli Alternatives: Cauliflower can be substituted for a different flavor profile or mixed with broccoli.
4. Thicker Soup: For a thicker consistency, mash some of the potatoes with a fork or blend a larger portion of the soup.
5. Lighten It Up: Use low-fat milk and reduce the cheese for a lighter version.

Tips from Well-Known Chefs

• Alton Brown: “For soups with dairy, always temper your milk by warming it slightly before adding to prevent curdling.”
• Ina Garten: “Finish your soup with a drizzle of good olive oil or a sprinkle of sea salt for extra flavor.”
• Gordon Ramsay: “Add a pinch of nutmeg when incorporating milk or cream to enhance the flavor.”

Frequently Asked Questions

1. Can I make this soup vegan?

Yes! Replace butter with plant-based butter, use a non-dairy milk like almond or oat, and use nutritional yeast instead of cheese for a creamy, cheesy flavor.

2. Can I use frozen broccoli?

Absolutely! Frozen broccoli works well; just adjust the cooking time slightly as it cooks faster than fresh.

3. How do I avoid curdling the milk?

Warm the milk slightly before adding it to the soup, and avoid boiling the soup once the dairy is added.

4. Can I use other cheeses?

Yes! Gruyère, Monterey Jack, or a smoky Gouda are delicious alternatives to cheddar.

5. How can I make this gluten-free?

This recipe is naturally gluten-free. Just check that your broth and other ingredients are certified gluten-free.

6. Can I add meat to the soup?

Yes! Shredded chicken or diced ham make great additions to this soup.

7. What can I serve with this soup?

Pair it with garlic bread, biscuits, or a crisp side salad for a complete meal.

8. How can I add more veggies?

Carrots, celery, or even corn are great additions for extra flavor and nutrition.

9. Is this soup spicy?

No, but you can add a pinch of cayenne pepper or red chili flakes for some heat.

10. Can I make this in a slow cooker?

Yes! Add all ingredients except milk, cheese, and sour cream to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the dairy before serving.