Loaded Broccoli Potato Soup Recipe

Loaded Broccoli Potato Soup is the ultimate comfort food, combining tender broccoli, hearty potatoes, and a creamy base topped with all the fixings of a loaded baked potato. This easy-to-make soup is rich, satisfying, and perfect for cozy dinners or entertaining guests.

Ingredients

For the Soup:

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 medium potatoes, peeled and diced
• 4 cups (1 liter) chicken or vegetable broth
• 3 cups fresh broccoli florets, chopped
• 1 cup whole milk
• 1 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• ½ tsp smoked paprika
• Salt and pepper, to taste

Optional Toppings:

• Shredded cheddar cheese
• Chopped green onions
• Sour cream
• Croutons

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat butter and olive oil in a large pot over medium heat.
2. Add the diced onion and sauté for 4–5 minutes until softened.
3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 2: Cook the Potatoes

1. Add the diced potatoes and chicken or vegetable broth to the pot.
2. Bring to a boil, then reduce the heat to low and simmer for 10–15 minutes, or until the potatoes are tender.

Step 3: Add the Broccoli

1. Stir in the broccoli florets and simmer for another 5–7 minutes until the broccoli is tender but still bright green.

Step 4: Blend the Soup

1. Use an immersion blender to blend the soup to your desired consistency. Blend completely for a smooth soup or leave it slightly chunky for texture.
2. Alternatively, carefully transfer the soup in batches to a blender and return it to the pot.

Step 5: Add Cream and Cheese

1. Stir in the milk, heavy cream, and shredded cheddar cheese.
2. Cook over low heat, stirring constantly, until the cheese is melted and the soup is creamy.
3. Season with smoked paprika, salt, and pepper to taste.

Step 6: Serve

1. Ladle the soup into bowls and top with your favorite toppings, such as bacon, green onions, or more cheese.

Serving and Storage Tips

Serving Suggestions:

• Pair with warm crusty bread, garlic bread, or a simple side salad for a complete meal.
• Add a dollop of sour cream on top for a tangy twist.

Storage:

• Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezer: This soup freezes well without the cream and cheese. Add those after thawing and reheating for the best texture.

Helpful Notes

• Cheese: Use freshly shredded cheese to ensure it melts smoothly; pre-shredded cheese may have anti-caking agents that affect texture.
• Thicker Soup: Add a slurry of 1 tbsp cornstarch mixed with 2 tbsp water or mash some of the potatoes for a naturally thicker consistency.
• Broccoli Stems: Don’t waste them! Chop the stems finely and cook them with the florets for extra nutrition.

Tips from Well-Known Chefs

1. Ina Garten recommends roasting the broccoli before adding it to the soup for a deeper, caramelized flavor.
2. Gordon Ramsay suggests adding a splash of white wine while cooking the potatoes for a touch of acidity and depth.
3. Rachael Ray advises using Yukon Gold potatoes for their naturally buttery texture.

Frequently Asked Questions

1. Can I use frozen broccoli?

Yes! Frozen broccoli works well; just add it directly to the soup and simmer until tender.

2. Can I make this soup vegetarian?

Absolutely! Use vegetable broth and skip the bacon topping.

3. What can I substitute for heavy cream?

Half-and-half, evaporated milk, or a plant-based cream alternative works well.

4. Can I make this soup dairy-free?

Yes, substitute the milk and cream with unsweetened almond milk or coconut milk, and use a dairy-free cheese.

5. What’s the best way to reheat the soup?

Reheat on the stovetop over low heat, stirring frequently. Add a splash of broth or milk if it’s too thick.

6. Can I add other vegetables?

Definitely! Cauliflower, leeks, or carrots can be added for extra flavor and texture.

7. How do I prevent the cheese from clumping?

Ensure the soup isn’t boiling when adding the cheese; stir it in gradually over low heat.

8. What’s the best cheese for this soup?

Sharp cheddar is classic, but Gouda, Monterey Jack, or a blend works well too.

9. How do I make it spicy?

Add a pinch of cayenne pepper or a few dashes of hot sauce for a kick.

10. Can I cook this in a slow cooker?

Yes! Cook the potatoes, onions, garlic, and broth on low for 6–8 hours or high for 3–4 hours. Add the broccoli in the last 30 minutes, then blend and stir in the cream and cheese.