Here’s a rich, creamy, comfort-food style Loaded Broccoli Potato Soup 🥦🥔🧀 — thick, cheesy, and packed with flavor.
🥦🥔 Loaded Broccoli Potato Soup
🛒 Ingredients (Serves 4–6)
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4 tbsp butter
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1 small onion, diced
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3 cloves garlic, minced
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¼ cup all-purpose flour
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4 cups chicken broth (or vegetable broth)
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2 cups milk (whole milk preferred)
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1 cup heavy cream (optional but richer)
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3 medium russet potatoes, peeled & diced
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3 cups fresh broccoli florets, chopped small
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2 cups sharp cheddar cheese, shredded
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½ cup sour cream
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Salt & black pepper to taste
Toppings (Loaded Style)
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Extra shredded cheddar
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Crispy bacon bits
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Chopped green onions
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Sour cream dollop
👩🍳 Instructions
1️⃣ Sauté Base
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In a large pot, melt butter over medium heat.
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Add onion and cook 3–4 minutes until soft.
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Add garlic and cook 30 seconds.
2️⃣ Make It Creamy
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Stir in flour and cook 1 minute (forms a roux).
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Slowly whisk in broth until smooth.
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Add milk and cream. Stir well.
3️⃣ Cook the Vegetables
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Add diced potatoes. Simmer 10–12 minutes.
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Add broccoli and cook another 8–10 minutes until everything is tender.
4️⃣ Blend (Optional)
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For a thicker soup, blend half the soup using an immersion blender.
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Or mash some potatoes directly in the pot.
5️⃣ Add the Good Stuff
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Reduce heat to low.
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Stir in cheddar cheese gradually until melted.
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Add sour cream, salt, and pepper.
Do not boil after adding cheese (it can separate).
🥣 Serve
Ladle into bowls and top with:
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Bacon
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More cheese
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Green onions
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Extra sour cream
💡 Pro Tips
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Use freshly shredded cheese (pre-shredded doesn’t melt as smoothly).
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For extra thickness, add 1 tbsp cornstarch mixed with 2 tbsp cold water.
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For lighter version, skip heavy cream and use all milk.
If you’d like, I can also give you:
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🥦 Slow cooker version
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🥔 Instant Pot version
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🧀 Extra thick restaurant-style version