Masters of kitchen
Picture this: a chilly evening, soft music in the background, and a pot of Loaded Broccoli Potato Soup bubbling on the stove. The aroma of garlic, melted cheese, and roasted broccoli fills your kitchen, wrapping your home in cozy comfort.
This isn’t just any soup—it’s loaded to the brim with everything you crave in a comforting meal: creamy potatoes, tender broccoli florets, crispy bacon bits, and melty cheddar cheese. Every spoonful is hearty, satisfying, and rich with flavor.
It’s the kind of recipe you’ll want to come back to all winter long. Not only is it a kid-friendly favorite, but it also freezes beautifully—making it a smart option for meal prep or busy weeknights. Whether you’re serving it solo or with a slice of crusty bread, this soup delivers all the warmth and nourishment you need in one bowl.
Tip: For next-level flavor, use homemade broth instead of store-bought stock.
What Makes This Soup “Loaded”?
The term “loaded” isn’t just for baked potatoes anymore—this soup brings that same over-the-top goodness to your bowl.
A loaded soup means more than just vegetables in broth. It means layers of flavor and texture, like crispy bacon crumbles, sharp cheddar cheese, green onions, and a dollop of sour cream. It’s the kind of meal that doesn’t leave you asking, “What else can I add?”—because it already has it all.
Think of it as the love child of broccoli cheddar soup and a loaded baked potato. Rich, creamy, savory, and packed with toppings that turn it from a side dish into a complete comfort meal. The creaminess comes from a blend of cheese and dairy (or alternatives), while the toppings bring crunch, zing, and personality.
Whether you like it smoky, sharp, spicy, or subtle, this is a soup you can customize and truly load up your way.
The Perfect Pairing: Broccoli & Potato
There’s a reason broccoli and potato are such a classic combo—they balance each other beautifully in both taste and texture.
Broccoli brings a mild, earthy flavor and a bit of green freshness, while potatoes offer a starchy, creamy base that gives the soup body. Together, they create a well-rounded spoonful that’s both nourishing and deeply comforting.
When it comes to potatoes, you have options. Russet potatoes break down more easily, helping to thicken the soup naturally. Yukon Golds hold their shape better and add a buttery flavor, making them ideal if you like a chunkier texture.
Flavor-wise, this soup tastes like a hybrid between broccoli cheddar soup and a loaded potato soup, combining the best of both. Plus, it’s packed with nutrients like vitamin C, potassium, fiber, and a boost of calcium from the cheese.
It’s a hearty pairing you’ll want to make again and again—especially when comfort is on the menu.
Ingredient Deep Dive
Let’s break down the ingredients that make this soup sing—and how you can tweak them to fit your taste.
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Potatoes: Russet potatoes are starchy and ideal for thick, smooth soups. Yukon Golds are waxier and hold shape better, offering a creamy bite. Both are great—just decide how thick you want your soup.
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Broccoli: Fresh florets are ideal, but frozen broccoli works in a pinch. Just reduce cooking time slightly to prevent overcooking.
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Cheddar Cheese: Sharp cheddar brings bold flavor. If you prefer milder notes, go for medium or mild cheddar. A mix of cheeses (like Gouda or Monterey Jack) can also work beautifully.
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Bacon: Use crispy bacon bits for that smoky-salty crunch. For a vegetarian version, try smoked paprika or vegan bacon.
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Dairy: Heavy cream or half-and-half gives a velvety finish. To lighten things up, use whole milk or Greek yogurt.
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Aromatics: Onion and garlic sautéed in butter or bacon fat build a flavorful base.
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Broth: Chicken or vegetable broth sets the foundation—homemade is best, but quality store-bought is just fine.
Optional add-ins: chopped cauliflower, carrots, or shredded rotisserie chicken make great texture boosters.
How to Make Loaded Broccoli Potato Soup (Step-by-Step)
Making Loaded Broccoli Potato Soup is easier than you think—and deeply satisfying. Here’s a cozy step-by-step guide:
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Sauté the base:
Start by cooking chopped onion and minced garlic in butter (or bacon fat for extra flavor) over medium heat. Cook until soft and fragrant—about 5 minutes. -
Add the broth and potatoes:
Stir in your diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender—about 15 minutes. -
Toss in the broccoli:
Add your broccoli florets in the last 5–7 minutes of cooking to keep them tender but not mushy. Smaller pieces cook faster, so chop accordingly. -
Blend to your liking:
For a chunky-creamy texture, use an immersion blender to partially blend the soup. Leave some pieces whole for texture. You can also scoop out a few cups, blend, then stir them back in. -
Make it creamy and cheesy:
Lower the heat and stir in the shredded cheddar cheese and cream. Mix until melted and smooth—don’t boil, or the dairy may separate. -
Taste and adjust:
Season with salt, pepper, and a pinch of paprika or nutmeg if desired. Add more broth if it’s too thick. -
Finish and top:
Serve hot with your favorite toppings—crispy bacon, shredded cheese, green onions, and a dollop of sour cream.
Pro tip: Blending just half the soup gives it a creamy body while keeping chunks of broccoli and potato for hearty texture.
Best Toppings for a Loaded Finish
This soup shines on its own—but toppings take it to the next level.
Here are some favorites:
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Crispy bacon crumbles for smoky crunch
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Sharp cheddar for bold flavor and melty richness
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Chopped green onions or chives for a fresh finish
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Sour cream dollops for a tangy, creamy touch
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Croutons or crushed potato chips for salty texture
Tip: Set up a toppings bar so everyone can customize their bowl to their taste!
Easy Recipe Variations to Try
One of the best things about Loaded Broccoli Potato Soup is how easily it adapts to different diets and preferences. Whether you’re vegetarian, watching your carbs, or need to feed a crowd, here are some simple ways to switch things up:
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Vegetarian version: Skip the bacon and sprinkle in a little smoked paprika for that same savory depth. Or try crispy veggie bacon for texture and flavor.
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Low-carb twist: Replace all or half of the potatoes with steamed cauliflower florets. It still gives a creamy texture, with fewer carbs.
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Vegan option: Use plant-based cheese and swap the cream for coconut milk or cashew cream. A little nutritional yeast adds a cheesy note, too.
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Boost the protein: Add shredded rotisserie chicken, turkey sausage, or a can of white beans for extra staying power.
Bonus: This recipe works beautifully in the Instant Pot—just sauté the aromatics using the Sauté function, then pressure cook for 8–10 minutes.
No matter how you spin it, this soup is endlessly flexible—and always delicious.
Storage, Freezing & Reheating Tips
Leftovers are one of the best parts of this recipe—it stores like a dream and tastes even better the next day.
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Fridge life: Store cooled soup in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave.
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Freezing: Let the soup cool completely before transferring it to freezer-safe containers or bags. Leave room for expansion. Freeze for up to 3 months.
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Reheating: Thaw overnight in the fridge, then reheat slowly over low to medium heat to maintain the creamy texture. Add a splash of broth or milk if needed.
Important: Avoid freezing bowls that already have toppings like bacon, sour cream, or cheese—add those fresh when serving for best texture and flavor.
What to Serve with Broccoli Potato Soup
This soup is rich and hearty enough to stand alone, but pairing it with the right sides makes it a full, comforting meal.
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Crusty bread: Think sourdough, baguette, or homemade garlic toast for dunking
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Warm biscuits or rolls: Perfect for soaking up every drop
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Fresh salads: A simple green salad with vinaigrette balances the richness
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Roasted vegetables: Try roasted carrots or Brussels sprouts for a cozy plate
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Grilled cheese sandwiches: A classic pairing that never fails
Whether you’re serving it for a casual weeknight dinner, a weekend lunch, or even a potluck gathering, this soup plays well with all your favorites—and makes any meal feel special.
Healthier Tips & Nutritional Breakdown
If you’re looking to lighten things up a bit, no worries—this soup can still deliver comfort without overdoing the calories.
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Swap sour cream for plain Greek yogurt—same creaminess, more protein
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Use low-fat milk or unsweetened almond milk instead of cream
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Reduce cheese or go for part-skim mozzarella or lighter blends
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Bulk up with extra broccoli, cauliflower, or carrots to add fiber and volume
Nutritional breakdown (approximate, per 1.5-cup serving):
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Calories: ~320
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Protein: 12g
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Fat: 18g
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Carbs: 26g
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Fiber: 4g
Smart tip: Don’t toss those broccoli stems! Chop and simmer them with the florets to add fiber and minimize food waste.
Make It Ahead – Meal Prep Friendly Tips
This soup is perfect for meal prepping or batch cooking on Sundays.
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Chop your veggies in advance and store in airtight containers in the fridge for up to 3 days
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Cook a double batch, then freeze half for next week
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Use labels on freezer containers with the date and topping notes (e.g., “Add cheese/bacon fresh”)
It’s an excellent choice for school lunches, work-from-home meals, or anytime you need quick, cozy comfort with no effort.
Why Everyone Loves This Soup (Testimonials)
Don’t just take our word for it—Loaded Broccoli Potato Soup gets rave reviews from just about everyone who tries it:
“This is my kids’ favorite green soup—and they don’t even like veggies!”
“Freezes like a dream, reheats like a restaurant meal.”
“The perfect comfort food! I made it with cauliflower and it turned out amazing.”
Whether it’s the creamy texture, the customizable toppings, or the ease of prep, this soup hits the sweet spot between wholesome and indulgent—and it’s earned a spot in many family recipe rotations.
Frequently Asked Questions (FAQs)
Can I use frozen broccoli instead of fresh?
Absolutely. Just toss it in near the end of cooking and reduce the simmer time slightly—about 3–5 minutes is plenty.
How do I thicken the soup without cream or flour?
Easy! Blend a portion of the soup (especially the cooked potatoes) to create a naturally creamy texture. You can also stir in a cornstarch slurry for extra thickness if needed.
Can I make this soup in a slow cooker?
Yes! Sauté the onions and garlic first, then add all ingredients (except cream and cheese) to your Crockpot. Cook on LOW for 6 hours, then stir in cheese and cream just before serving.
Is this soup gluten-free?
It can be! As long as you skip any flour-based roux and use gluten-free toppings, it’s a safe choice for GF diets. Use arrowroot or cornstarch as a thickener if needed.
How long will leftovers last in the fridge?
Stored in an airtight container, this soup will keep for 3–4 days. Reheat gently and enjoy again with fresh toppings.
Loaded Broccoli Potato Soup
Equipment
- Large soup pot or Dutch oven
- Immersion blender or regular blender
- Ladle
- Chef's knife
- Cutting board
- Measuring cups/spoons
Ingredients
- 4 cups diced potatoes Yukon Gold or Russet
- 3 cups broccoli florets fresh or frozen
- 1 cup chopped yellow onion
- 2 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1/2 cup heavy cream or half-and-half
- 4 slices cooked bacon crumbled
- 2 tablespoons butter
- Salt and pepper to taste
- Optional toppings: green onions sour cream, croutons
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic; sauté until soft.
- Stir in potatoes and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add broccoli and continue cooking for 5–7 minutes until tender.
- Use an immersion blender to blend part of the soup (or blend 2 cups in a regular blender and return to the pot).
- Stir in cheese and cream until melted and smooth.
- Season with salt and pepper. Serve hot with bacon and desired toppings.
Notes
- For a vegetarian version, skip bacon and add smoked paprika.
- Store leftovers in the fridge for 3–4 days or freeze for up to 3 months.
- Blend more or less depending on your texture preference.
- Add extra veggies like carrots or cauliflower for more nutrition and flavor.
Nutrition
Conclusion: Cozy Up with a Bowl of Loaded Broccoli Potato Soup
There’s something timeless and comforting about a big bowl of Loaded Broccoli Potato Soup. It’s more than just a meal—it’s an experience. From the rich, creamy texture to the customizable toppings and hearty ingredients, this soup brings everyone to the table with a smile.
Whether you’re making it for a cozy weeknight dinner, prepping for the week ahead, or sharing it with friends during the colder months, it’s a dish that delivers every single time. Plus, with all the variations, freezer tips, and make-ahead options, it fits into just about any lifestyle or dietary need.
So grab your favorite pot, your coziest spoon, and get ready to make a recipe that’s sure to become a comfort food classic in your kitchen.
Here’s to warmth, flavor, and a little extra cheese in every bite.