Loaded Broccoli Potato Soup is a creamy, comforting, and nutritious dish perfect for any season. Packed with the goodness of broccoli, potatoes, and cheese, it's a hearty soup that's both satisfying and delicious.
Optional garnishes: extra cheesefresh parsley, bacon bits
Instructions
Prepare the Ingredients: Wash and chop the broccoli and potatoes into bite-sized pieces. Finely dice the onion and mince the garlic.
Sauté the Base: In a large pot, heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing until the onions are translucent and fragrant.
Cook the Potatoes: Add the diced potatoes to the pot along with the broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 10-15 minutes.
Add Broccoli: Once the potatoes are soft, add the chopped broccoli to the pot. Continue to simmer for another 5-7 minutes, until the broccoli is tender but still vibrant.
Blend for Creaminess: Use an immersion blender to partially blend the soup in the pot. This step is optional and depends on your texture preference.
Add Cheese and Cream: Stir in the grated cheddar cheese and cream. Continue to heat the soup, stirring until the cheese is fully melted and the soup is heated through. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls. Garnish with additional cheese, fresh parsley, or crispy bacon bits if desired. Serve hot with a side of crusty bread or garlic croutons.
Notes
For a vegan version, use vegetable broth and substitute cheese and cream with plant-based alternatives.
The soup can be made thicker or thinner by adjusting the amount of broth.
Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
For a gluten-free version, ensure all ingredients, especially the broth, are gluten-free.