Name: Loaded Broccoli Potato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil or butter; 1 medium onion (diced); 2 garlic cloves (minced); 4 cups broccoli florets (fresh or frozen); 3 medium potatoes (Russet or Yukon Gold, peeled and diced); 4 cups vegetable or chicken broth; 1 cup whole milk or heavy cream; 1½ cups shredded sharp cheddar cheese; 4 slices cooked bacon (crumbled (optional)); Salt and pepper (to taste); Optional toppings: sour cream (chives, extra cheese, hot sauce)

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Introduction to Loaded Broccoli Potato Soup

There’s something deeply satisfying about a hot bowl of Loaded Broccoli Potato Soup. Imagine tender chunks of potato, bright green florets of broccoli, melty cheddar cheese, and smoky crumbles of bacon—all swimming in a velvety, rich broth. It’s the kind of meal that warms you from the inside out.

This soup has earned a spot at the top of the comfort food charts for good reason. It’s filling, flavorful, and perfect for cozy weeknights when you want something hearty but easy to pull together. Whether you’re curled up on the couch or feeding a hungry family, this recipe never disappoints.

What’s even better? This soup is incredibly versatile. You can go vegetarian, swap in dairy-free options, or bulk it up with shredded chicken. It’s naturally gluten-free, and you can customize it with your favorite toppings like sour cream, chives, or even crushed red pepper for a kick.

In this post, you’ll learn everything you need to make a killer batch of loaded broccoli potato soup—from the ingredients and step-by-step instructions to clever swaps, seasoning tips, and common pitfalls to avoid. If you’re looking for a one-pot meal that delivers big flavor with minimal fuss, you’re in the right place.

What Makes This Loaded Broccoli Potato Soup So Satisfying?

The word “loaded” usually brings one thing to mind: extras. And in this soup’s case, that means crispy bacon, melty cheddar cheese, rich sour cream, and fresh herbs piled on for good measure. Think of it like a fully dressed baked potato, but in warm, creamy soup form.

What sets Loaded Broccoli Potato Soup apart from traditional broccoli cheddar or plain potato soup is this combination of indulgent toppings and hearty texture. Instead of just a smooth puree, you get bits of tender potatoes, chunky broccoli, and a satisfying blend of creaminess and bite.

The “loaded” factor is what turns a simple soup into a crave-worthy main course. It satisfies comfort food cravings without being overly heavy, especially when you balance it with some fresh herbs or a hint of acidity.

It’s also a great base for improvisation. Want more protein? Add shredded rotisserie chicken. Craving spice? Stir in chopped jalapeños or a dash of cayenne. The beauty is that you get all the classic flavors of a baked potato and broccoli cheese casserole—spooned right into your bowl.

Ingredients for the Best Loaded Broccoli Potato Soup

Before you start, gather your ingredients. This soup comes together with simple, pantry-friendly staples:

Broccoli: Fresh is best, but frozen works too—just don’t overcook.
Potatoes: Russet for fluffiness, Yukon Gold for buttery richness.
Onion & Garlic: Build the aromatic base with these flavor powerhouses.
Cheddar Cheese: Go for sharp cheddar for bold flavor and better meltability.
Milk or Cream: For that rich, creamy texture.
Bacon (optional but encouraged): Adds smoky depth.
Sour Cream & Chives: Perfect finishing touches.

Bold Tip: Use sharp cheddar for a richer flavor without needing too much cheese. You’ll get more taste with fewer calories.

You can also easily adapt this lineup. Oat milk for dairy-free? Plant-based bacon? No problem. This soup is flexible without sacrificing flavor.

How to Make Loaded Broccoli Potato Soup Step-by-Step

Let’s walk through the simple process of bringing this cozy bowl to life:

1. Prep the ingredients

Chop your broccoli into small florets, peel and dice the potatoes, and mince the onion and garlic. Grate the cheddar cheese and set everything aside for smooth assembly.

2. Sauté aromatics

In a large pot or Dutch oven, cook diced onion in a bit of olive oil or butter over medium heat until soft and translucent (about 4–5 minutes). Add minced garlic and cook for another minute.

3. Simmer the vegetables

Add diced potatoes and broccoli to the pot along with just enough broth (vegetable or chicken) to cover them. Bring to a boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes, or until the potatoes are fork-tender and broccoli is bright green.

4. Blend part of the soup

Use an immersion blender to puree about half the soup directly in the pot. This gives a creamy base while still keeping plenty of chunky texture.

Pro Tip: Use an immersion blender directly in the pot to save cleanup. No mess, no transfers!

5. Add dairy and mix-ins

Stir in the milk or cream, shredded cheese, and crumbled cooked bacon. Simmer on low until the cheese is fully melted and the soup is silky smooth.

6. Garnish and serve

Top bowls with sour cream, extra cheese, chives, and a sprinkle of black pepper. Serve hot with crusty bread or a salad.

Flavor Tips for Creamy Broccoli and Potato Soup

This soup is naturally rich, so seasoning helps keep it balanced. Start with:

Salt & Black Pepper: Always taste as you go!
Garlic Powder & Onion Powder: Layered flavor without extra effort.
Paprika or Cayenne: For a smoky or spicy kick.

Want to brighten it up? A splash of lemon juice or a teaspoon of apple cider vinegar goes a long way in cutting the richness and making the flavors pop.

If you’re using low-sodium broth, adjust salt levels carefully. And don’t forget the final touch: a handful of chopped fresh herbs like parsley or chives can totally elevate your bowl.

Common Mistakes to Avoid

Even simple soups can go sideways—avoid these common pitfalls:

Overcooking the broccoli: It can become mushy and dull green. Add it later in the simmering stage if you prefer it more vibrant.
Using waxy potatoes: Red potatoes or fingerlings don’t break down well and can make the soup gummy. Stick with Russet or Yukon Gold.
Blending too much (or too little): Aim for a balance—some pureed for creaminess, some left chunky for texture.

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Adding cheese too early: High heat can cause cheese to separate. Stir it in after lowering the heat or turning it off.

Pro Tip: Let the soup cool just a bit before stirring in cheese for the smoothest melt.

Customizing Your Loaded Broccoli Potato Soup

One of the best things about this soup? It’s super adaptable. Whether you’re cooking for dietary needs or just want to mix things up, there are plenty of ways to customize it:

Vegetarian version: Simply skip the bacon or use a plant-based alternative. You can also add sautéed mushrooms for a meaty texture without the meat.
Dairy-free option: Swap in unsweetened oat milk, almond milk, or coconut cream. For cheese, try vegan cheddar-style shreds—they melt surprisingly well.
Gluten-free: This soup is naturally gluten-free as long as your broth and toppings (like croutons or crackers) are safe. Always double-check labels.
Add more protein: Stir in shredded rotisserie chicken for a heartier meal, or add a can of drained white beans for a vegetarian boost.

This flexibility makes it perfect for meal-prepping, potlucks, or families with mixed dietary needs. You can prep one base, then add custom toppings for each person. Everyone wins!

Make-Ahead, Freezing, and Storage Tips

Loaded Broccoli Potato Soup stores like a dream, making it perfect for leftovers or batch cooking.

Fridge storage: Keeps well for up to 3–4 days in an airtight container. The flavors often deepen after the first day!
Best containers: Use BPA-free plastic or glass with tight lids. Wide, shallow containers help it cool faster.
Reheating: Warm gently on the stovetop over medium-low heat. If microwaving, stir every 30–45 seconds for even heating. Add a splash of milk or broth if it thickens too much.
Freezing: Yes, this soup freezes well—but blend it first to avoid unpleasant texture changes from chunky potatoes. Portion into freezer-safe bags or containers and label with the date.

Pro Tip: For easy weeknight meals, freeze in single servings!

What to Serve with Broccoli Potato Soup

This soup is rich and hearty, so a light and crunchy side makes the perfect pairing.

Bread: Garlic toast, warm cornbread, or rustic sourdough slices for dipping.
Salads: A crisp green salad with vinaigrette or a tangy slaw adds freshness and crunch.
Drinks: Pair with something light and refreshing like iced tea, sparkling water, or even a chilled glass of white wine. For fall or winter, spiced apple cider is a cozy match.

You don’t need much else—just a big spoon and someone to share it with.

Creative Ways to Serve Loaded Broccoli Potato Soup

Want to take your soup game to the next level? Try these fun serving twists:

Serve in bread bowls: Hollowed-out sourdough makes a cozy, edible serving vessel.
Crunchy toppings: Add crispy fried onions, crushed tortilla chips, or roasted chickpeas for texture.
Garnishes: Fresh chives, extra shredded cheese, a dollop of sour cream, or even a drizzle of hot sauce can completely change the vibe.

Pro Tip: Hosting a party? Set up a “soup bar” with toppings in little bowls so guests can customize their bowls!

Frequently Asked Questions

Can you make loaded broccoli potato soup without cream?
Absolutely! You can use unsweetened oat milk, almond milk, or even just blend more potatoes for a naturally creamy texture without any dairy.

What’s the best cheese to use?
Sharp cheddar is the gold standard—it melts beautifully and brings bold flavor. For extra meltiness, try mixing in Monterey Jack or even a bit of cream cheese.

Can I make this in a slow cooker or Instant Pot?
Yes! For a slow cooker, sauté the onions and garlic first, then add all ingredients except dairy and cheese. Cook on LOW for 6–7 hours, blend, and stir in dairy at the end. For an Instant Pot, use the sauté function, then pressure cook for 8 minutes before quick releasing and blending.

How do I thicken my soup without flour?
Skip the flour and instead blend a larger portion of the soup—the potatoes naturally thicken it. You can also stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) if needed.

Can I use frozen broccoli or hash browns?
Yes! Frozen broccoli works well—just add it during the last 10 minutes of cooking. For a shortcut, diced frozen hash browns can replace fresh potatoes—just watch your cook time.

Final Thoughts + Pro Tips Recap

Loaded Broccoli Potato Soup is everything comfort food should be: cozy, hearty, flexible, and full of flavor. Whether you’re cooking for a family or meal prepping for the week, it’s a recipe that delivers again and again.

Quick recap:

Use sharp cheddar for bold flavor.
Blend part of the soup for perfect texture.
Customize toppings and ingredients for your needs.

Don’t be afraid to experiment—it’s nearly impossible to mess up, and every version brings something special to the table. So go ahead—make a big pot and ladle up some love.