How to Make Creamy Broccoli Potato Soup

Dive into the rich, comforting embrace of “Hearty Harvest: Loaded Broccoli Potato Soup,” a creamy and satisfying dish that combines the heartiness of potatoes with the nutritional goodness of broccoli. Topped with all your favorite fixings, this soup is a complete meal that warms you up from the inside out, perfect for chilly evenings or any time you crave a bowl of something comforting. Whether as a main dish or a fulfilling starter, this soup promises to be a crowd-pleaser.

Why You’ll Love Loaded Broccoli Potato Soup:

  • Comforting and Hearty: Rich with creamy potatoes, nutritious broccoli, and savory toppings.
  • Versatile: Easy to adapt to various dietary preferences, including vegetarian and gluten-free options.
  • All-in-One Meal: Packed with nutrients and flavors that satisfy all on their own.
  • Easy to Make: Simple ingredients and straightforward preparation.

Ingredients Notes For Loaded Broccoli Potato Soup:

  • Potatoes: Choose starchy potatoes like Russets or Yukon Golds for their creamy texture when cooked.
  • Broccoli: Fresh broccoli florets add color, texture, and vital nutrients to the soup.
  • Onions and Garlic: Provide a flavor base that complements the creaminess of the soup.
  • Chicken or Vegetable Broth: Use as the soup base; choose vegetable broth for a vegetarian version.
  • Milk or Cream: Adds richness and creaminess. Use full-fat for the best flavor or substitute with a lighter version or non-dairy milk if preferred.
  • Cheese: Sharp cheddar cheese melted into the soup enhances the flavor and adds extra creaminess.
  • Bacon: Crispy cooked bacon adds a smoky flavor; omit for a vegetarian version or substitute with vegetarian bacon.
  • Sour Cream: For garnishing, adding a tangy twist to each serving.
  • Chives or Green Onions: Sprinkle on top for a fresh, oniony bite.
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Recipe Steps:

  1. Prepare the Vegetables:
    • Peel and dice the potatoes. Chop the broccoli into small florets. Finely chop the onions and mince the garlic.
  2. Cook the Soup:
    • In a large pot, sauté onions in a bit of oil until translucent. Add garlic and cook until fragrant.
    • Add diced potatoes to the pot, cover with broth, and bring to a boil. Reduce heat and simmer until potatoes are tender.
    • Add broccoli florets and continue to simmer until they are just tender.
  3. Blend for Creaminess:
    • Use an immersion blender to partially blend the soup in the pot, leaving some chunks for texture, or remove a portion of the soup to blend and then return it to the pot.
  4. Add Dairy:
    • Stir in milk or cream and bring the soup back to a gentle simmer. Gradually add shredded cheese, stirring until melted and combined.
  5. Season:
    • Season with salt and pepper to taste. Adjust the consistency by adding more broth or milk if needed.
  6. Serve:
    • Ladle the soup into bowls and top each with crispy bacon, a dollop of sour cream, and a sprinkle of chives or green onions.

Storage Options:

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Freeze portions without the dairy added for up to 3 months. Thaw and add milk or cream when reheating.


For the Soup:

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups chicken or vegetable broth
  • 4 cups potatoes, peeled and cubed
  • 3 cups broccoli florets, chopped
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 cup cream or half-and-half
  • 1 cup shredded cheddar cheese

For the Toppings:

  • Sour cream
  • Chopped cooked bacon
  • More shredded cheddar cheese
  • Chives or green onions, chopped


  1. Cook the Aromatics:
    • In a large pot, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Add Potatoes and Broth:
    • Add the cubed potatoes to the pot along with the chicken or vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
  3. Add Broccoli:
    • Add the chopped broccoli, thyme, salt, and pepper to the pot. Continue to simmer until the broccoli is tender, about 5-10 minutes more.
  4. Blend the Soup (optional):
    • For a smoother soup, use an immersion blender to puree the soup directly in the pot until it reaches your desired consistency. For a chunkier soup, mash some of the potatoes and broccoli with a potato masher.
  5. Add Cream and Cheese:
    • Stir in the cream or half-and-half and bring the soup just to a simmer. Remove from heat and stir in the shredded cheddar cheese until melted and combined.
  6. Serve:
    • Ladle the soup into bowls. Top each bowl with a dollop of sour cream, extra shredded cheddar cheese, chopped bacon, and chives or green onions.

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