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.
Recipe Steps:
- Prepare the Vegetables:
- Peel and dice the potatoes. Chop the broccoli into small florets. Finely chop the onions and mince the garlic.
- 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.
- 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.
- 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.
- Season:
- Season with salt and pepper to taste. Adjust the consistency by adding more broth or milk if needed.
- 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.
INGREDIENTS
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
INSTRUCTIONS
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
