Loaded Broccoli Potato Soup Recipe

This Loaded Broccoli Potato Soup is your new favorite way to conquer comfort food cravings. It’s got all the cozy, savory flavors of a classic baked potato—creamy cheese, smokey bacon, and fresh chives—but transformed into a velvety, satisfying soup. With tender chunks of potato and vibrant broccoli florets swimming in a rich, cheesy base, this recipe is incredibly easy to make and the perfect cozy weeknight meal. Trust me, you’re going to love this one.

Why You’ll Love This Recipe

• Ultimate Comfort Food: This is soup season gold! It has the perfect combination of creamy richness and hearty vegetables to warm you from the inside out.
• Velvety Texture: We use a secret step—blending just part of the soup—to get that gorgeous creamy texture while still keeping those satisfying, chunky bits of potato and broccoli. It’s the best of both worlds!
• It’s Truly “Loaded”: Forget boring broccoli soup. This recipe is inspired by a fully loaded baked potato, giving you savory bacon crumbles, sharp cheddar, and cool sour cream in every spoonful.
• Simple & Straightforward: From start to finish, this whole meal is ready in about 45 minutes, making it a perfect, low-fuss dinner solution.

Ingredients

Gather up these key players! The full ingredients with measurements will be right under the article in the recipe card, but here’s a quick peek at why we’re using them:

• Russet Potatoes: The foundation of the soup! They provide starchiness and bulk, which helps to naturally thicken the soup when blended, giving you a wonderful, creamy mouthfeel.
• Broccoli Florets: Provides that vibrant color, essential crunch, and earthy flavor. Don’t overcook them—they should still have a little life when the soup is done!
• Onion and Garlic: The aromatics that form the flavorful base of the soup. Sautéing them makes the whole dish smell absolutely heavenly.
• Chicken or Vegetable Broth: Our main liquid base. Using broth instead of just water adds a huge layer of savory depth right from the start.
• Milk and Heavy Cream: This is where the magic happens! The combination provides richness and that luscious, velvety texture we’re aiming for.
• Unsalted Butter and All-Purpose Flour: These two create the roux, which is a key thickening agent that prevents the soup from separating and gives it body.
• Shredded Cheddar Cheese: The essential “loaded” element! It melts perfectly into the soup to make it savory, salty, and wonderfully cheesy.
• Smoked Paprika (Optional): This little sprinkle is a game-changer! It adds a hint of smoky flavor that elevates the soup, mimicking the rich depth of a campfire-cooked meal.
• Turkey Bacon or Beef Bacon, Sour Cream, and Green Onions: These are our must-have, savory toppings that truly make it “loaded” and give you an amazing textural contrast.

Note: The exact ingredient quantities and measurements you’ll need are provided in the printable recipe card located directly below this article.

How to Make the Loaded Broccoli Potato Soup

This recipe is simple, straightforward, and fun! We’ll build up layers of flavor for a seriously satisfying bowl.

Step 1: Build Your Flavor Base

In a large pot, melt the butter over medium heat. Toss in the chopped onion and garlic, and sauté for 2–3 minutes until they turn translucent and your kitchen starts smelling amazing.

Step 2: Create the Roux

Stir the flour into the fragrant butter mixture and cook for 1 minute. This is your light roux—it’s going to make the soup perfectly thick later on! Now, gradually whisk in the broth, ensuring you get rid of any lumps for a smooth base.

Step 3: Cook the Potatoes

Add the diced potatoes and bring the mixture to a boil. Reduce the heat and let it simmer for 10–12 minutes. The goal here is tender potatoes—make sure you can easily pierce them with a fork!

Step 4: Add the Broccoli

Stir in the chopped broccoli and continue cooking for another 5–7 minutes, until the broccoli is also nice and soft.

Step 5: Get Creamy!

Here’s the trick for that perfect texture: Use an immersion blender to blend part of the soup right in the pot. Blend just until you get a smooth, creamy base, but make sure to leave plenty of chunky potatoes and broccoli intact for a hearty bite.

Step 6: Final Simmer and Cheese Melt

Stir in the milk, heavy cream, salt, pepper, and smoked paprika. Simmer gently for just 5 minutes to let those flavors mingle. Then, remove the pot from the heat and stir in the shredded cheddar cheese until it’s completely melted and the soup is beautifully smooth and cheesy.

Step 7: Serve it Up!

Ladle the hot soup into bowls. Top each serving with a dollop of sour cream, a generous sprinkle of bacon crumbles, more shredded cheese, and sliced green onions. Enjoy!

Pro Tips for Making the Recipe

• The Immersion Blender Trick is Key: Don’t skip the partial blend! Blending a portion of the soup breaks down some of the starchy potatoes, eliminating the need for extra cream or flour while keeping the satisfying chunks we want. If you don’t have an immersion blender, carefully transfer a quarter of the soup to a regular blender, blend, and pour it back in.
• Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can make your soup slightly grainy. Grating a block of sharp cheddar yourself will give you a smoother, creamier, and cheesier result.
• Taste and Adjust Seasoning: Always taste the soup after the cheese and cream are added. You may need a little extra salt or pepper, as the dairy can mellow the initial spices.
• Don’t Boil the Cream: Once you add the milk and heavy cream, only simmer it gently. Bringing dairy to a rolling boil can cause it to curdle, ruining that smooth texture we worked so hard for!

How to Serve

This soup is a hearty meal all on its own, but here are a few ways to make it an extra special dining experience:

• The Classic Pairing: You can never go wrong with a crusty piece of bread or a soft dinner roll for dipping!
• Salad Side: For a balanced meal, pair it with a light, crisp side salad dressed with a simple vinaigrette.
• Garlic Bread: Slice a baguette, slather it with garlic butter, and toast it until golden. It’s the perfect accompaniment to soak up every drop of that creamy broth.

Make Ahead and Storage

This soup actually tastes even better the next day, so it’s a perfect candidate for meal prepping!

Storing Leftovers

Allow the soup to cool completely, then transfer it to an airtight container. It can be stored safely in the refrigerator for up to 3 days.

Freezing

Freezing soup with a lot of cream and cheese can sometimes change the texture, making it slightly grainy or separated upon thawing. If you plan to freeze this, I recommend preparing the soup without the heavy cream, milk, and cheese. Add the dairy and cheese once you’ve thawed and reheated the base. It will keep in a freezer-safe container for up to 3 months.

Reheating

To reheat, gently warm the soup on the stovetop over low to medium heat, stirring frequently. If it’s too thick, stir in a splash of milk or broth to thin it out to your preferred consistency. Avoid reheating in the microwave unless absolutely necessary, as it can be prone to separating the cream.

FAQs

1. Can I use frozen broccoli instead of fresh?

Absolutely! Frozen broccoli works perfectly fine in this soup. There’s no need to thaw it first; just toss the frozen florets directly into the simmering broth with the potatoes. Just note that the cooking time might need to be extended by a minute or two, and the texture may be slightly softer than with fresh broccoli.

2. How can I make this soup thicker or thinner?

If your soup is too thick, simply stir in an extra splash of milk or chicken broth until you reach your desired consistency. If it’s too thin, you have a couple of options: you can blend another portion of the soup, or you can mix 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water (a slurry) and stir it into the simmering soup until it thickens.

3. What is the best kind of potato to use for this recipe?

Russet potatoes are highly recommended because they are starchy, which means they break down nicely when cooked and blended. This naturally helps thicken the soup and contributes to its creamy texture. You could also use Yukon Golds, which offer a naturally buttery flavor, though they won’t break down quite as much as the russets.

4. Can I make this a vegetarian soup?

Yes, you can easily make this a vegetarian meal! Simply swap the chicken broth for high-quality vegetable broth. For the toppings, you can omit the turkey/beef bacon and instead top the soup with toasted breadcrumbs, chopped toasted walnuts, or roasted chickpeas for a delicious crunch.