Loaded Broccoli Potato Soup Recipe

Introduction
Loaded Broccoli Potato Soup is the perfect fusion of creamy comfort and hearty goodness. Packed with tender broccoli, soft potatoes, and indulgent toppings like crispy bacon, cheddar cheese, and sour cream, this soup is a meal in itself. It’s a fantastic way to warm up on chilly days and an excellent choice for a family dinner or cozy gathering. The best part? It’s easy to make with simple, wholesome ingredients you likely already have in your kitchen.

Ingredients

For the Soup:

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 3 medium russet potatoes, peeled and diced
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 2 cups fresh broccoli florets, chopped into small pieces
• 1 cup whole milk (or half-and-half for extra creaminess)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/2 teaspoon smoked paprika (optional, for extra flavor)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper

For Toppings:

• Extra shredded cheddar cheese
• Sliced green onions
• Sour cream

Step-by-Step Instructions

Step 1: Sauté the Vegetables

1. Add butter to the pot with the bacon grease and melt it over medium heat.
2. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Cook the Potatoes

1. Add the diced potatoes and chicken broth to the pot.
2. Bring to a boil, then reduce the heat to low and simmer for 12-15 minutes, or until the potatoes are tender.

Step 3: Add the Broccoli

1. Stir in the chopped broccoli florets and continue simmering for 5-7 minutes, or until the broccoli is tender but still bright green.

Step 4: Blend the Soup

1. Use an immersion blender to blend the soup until creamy, leaving some chunks for texture.
   • If you don’t have an immersion blender, carefully transfer half of the soup to a blender, blend until smooth, and return it to the pot.

Step 5: Add Creamy Ingredients

1. Stir in the milk (or half-and-half), shredded cheddar cheese, and sour cream.
2. Cook on low heat, stirring frequently, until the cheese is melted and the soup is creamy.
3. Season with salt, black pepper, and optional smoked paprika to taste.

Step 6: Serve

1. Ladle the soup into bowls and top with shredded cheese, crispy bacon, sliced green onions, and a dollop of sour cream. Serve warm.

Serving and Storage Tips

Serving Tips

• Serve the soup with crusty bread, garlic toast, or a side salad for a complete meal.
• Add a few dashes of hot sauce for a spicy kick, or sprinkle croutons on top for added crunch.

Storage Tips

• Refrigeration: Store leftover soup in an airtight container for up to 3 days. Reheat on the stovetop over low heat or in the microwave, stirring occasionally.
• Freezing: This soup can be frozen, but freeze it before adding the milk, cheese, and sour cream to avoid curdling. Thaw in the refrigerator, reheat, and then stir in the creamy ingredients.

Helpful Notes

• Cheese Choice: Sharp cheddar adds the most flavor, but you can mix it with Parmesan or Gruyère for a twist.
• Vegetarian Option: Skip the bacon and use vegetable broth. Add smoked paprika for a “smoky” flavor without meat.
• Chunky vs. Smooth: Adjust the blending based on your preference for a chunkier or smoother soup.
• Extra Vegetables: Feel free to add diced carrots, celery, or even cauliflower for extra nutrients and texture.

Tips from Well-Known Chefs

• Ina Garten: Always grate your cheese fresh for the soup—it melts more smoothly than pre-shredded cheese.
• Gordon Ramsay: Add a drizzle of olive oil infused with garlic or chili on top of the soup for an elevated presentation.
• Jamie Oliver: Toss the broccoli stems into the soup for added flavor and nutrition—just peel the tough outer layer first.

Frequently Asked Questions

1. Can I use frozen broccoli?
   Yes! Add frozen broccoli directly to the pot during Step 4 and extend the cooking time by a few minutes.
2. What if I don’t have an immersion blender?
   You can use a countertop blender in batches or mash the potatoes and broccoli with a potato masher for a rustic texture.
3. Can I use other potatoes?
   Yukon Gold or red potatoes work well and give a creamier texture without peeling.
4. Is this soup gluten-free?
   Yes, as long as your chicken broth and other ingredients are gluten-free.
5. How do I prevent the cheese from clumping?
   Stir the cheese in small handfuls while the soup is warm (but not boiling) for a smooth melt.
6. Can I make this dairy-free?
   Use unsweetened almond milk or coconut milk, and replace the cheese and sour cream with dairy-free alternatives.
7. What can I substitute for bacon?
   Use turkey bacon, veggie bacon, or smoked tofu for a similar smoky flavor.
8. How do I make it spicier?
   Add cayenne pepper, a pinch of chili flakes, or a few drops of hot sauce.
9. What’s the best way to reheat this soup?
   Reheat gently over low heat to prevent the dairy from separating.
10. Can I double the recipe?
    Absolutely! This soup doubles easily and is great for meal prep or feeding a crowd.