LOADED CREAMY BROCCOLI POTATO SOUP

Loaded Creamy Broccoli Potato Soup is what I make when I need something that feels indulgent but still sneaks in plenty of vegetables. This soup brings together tender broccoli and potatoes in a velvety cream base, then tops everything with crispy bacon and sharp cheddar. I first made this for a family gathering about three years ago, and I’ve been asked to bring it to every get-together since.

The blending step is where this soup really comes together, but I learned the hard way to let it cool slightly first. My first attempt resulted in hot soup erupting all over my kitchen ceiling when I tried to blend it immediately. Now I know to either wait a few minutes or use an immersion blender, which is much safer. This loaded creamy broccoli potato soup hits all the comfort food notes while being surprisingly quick to make. The combination of smooth, creamy soup with crunchy bacon on top creates the perfect textural contrast.

Everything You Need for This Loaded Soup

I always cook the bacon first and set it aside so the rendered fat can be used in the soup for extra flavor. Pro tip: using an immersion blender makes this recipe much easier and safer than transferring hot soup to a regular blender.

• 4 cups broccoli florets (about 1 large head or 12 oz)
• 4 medium potatoes, peeled and diced into 1-inch cubes
• 1 medium onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups milk (whole milk recommended)
• 1 cup heavy cream
• 1 cup shredded cheddar cheese, plus more for topping
• 4 slices bacon, cooked and crumbled
• 2 tbsp butter
• Salt and pepper, to taste

For the potatoes, I prefer Yukon gold because they create a naturally creamy texture when blended. The bacon should be cooked until very crispy since it needs to hold up as a topping. If you don’t have an immersion blender, a regular blender works but requires extra caution with the hot liquid.

Simple Steps to Make Loaded Creamy Broccoli Potato Soup

Step 1: Cook 4 slices of bacon in a skillet over medium heat until very crispy, about 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Once cool, crumble into small pieces and set aside for topping.

Step 2: In a large pot, melt 2 tablespoons butter over medium heat until foaming. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until the onion softens and turns translucent.

Step 3: Add the minced garlic and cook for another 1 minute, stirring constantly, until the garlic becomes fragrant. Be careful not to let it burn or the soup will taste bitter.

Step 4: Add the diced potatoes and 4 cups of chicken or vegetable broth to the pot. Increase heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to maintain a simmer. Cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.

Step 5: Add the broccoli florets to the pot with the potatoes. Continue cooking for another 5 minutes, or until the broccoli is tender and has turned bright green. Don’t overcook the broccoli or it will turn olive green and lose nutrients.

Step 6: Remove the pot from heat and let it cool for about 5 minutes. This cooling step is important for safety. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. If using a regular blender, work in batches, filling the blender only halfway full, and hold the lid down with a kitchen towel to prevent hot soup from erupting. Blend until completely smooth.

Step 7: Return the blended soup to the pot (if using a regular blender) and place over low heat. Stir in 2 cups milk, 1 cup heavy cream, and 1 cup shredded cheddar cheese. Cook over low heat, stirring frequently, for about 5 minutes until the cheese melts completely and the soup is heated through. Do not let it boil or the cheese may separate.

Step 8: Season the soup with salt and pepper to taste. I typically use about 1 teaspoon salt and 1/2 teaspoon pepper, but adjust based on your preference and the saltiness of your broth.

Step 9: Ladle the hot soup into bowls. Top each serving with crumbled bacon, extra shredded cheddar cheese, and any other desired toppings. Serve immediately.

Pro tip: If your soup is too thick after blending, thin it with additional milk or broth. If it’s too thin, simmer it gently for 5 to 10 minutes to reduce and thicken naturally, but avoid boiling after the cheese is added.

What to Serve with Loaded Broccoli Potato Soup

This loaded creamy broccoli potato soup is hearty and rich, so lighter sides work best to balance the meal.

Crusty Sourdough Bread: Warm, crusty sourdough is perfect for dipping into the creamy soup and adds satisfying texture. The tangy sourdough complements the rich, cheesy flavors beautifully.

Simple Green Salad: A fresh salad with mixed greens, cucumber, and light vinaigrette cuts through the richness and adds brightness and crunch to the meal.

Grilled Cheese Sandwich: For an extra-indulgent comfort food meal, serve this soup alongside a classic grilled cheese sandwich. The combination is unbeatable.

Garlic Breadsticks: Warm, buttery garlic breadsticks are perfect for dunking and add even more garlic flavor that works beautifully with the loaded soup.

More Creamy Vegetable Soups

This loaded broccoli potato soup proves that indulgent comfort food can still include vegetables, and there are other delicious ways to enjoy creamy vegetable soups. For a simpler version without bacon but with the same broccoli-potato-cheese combination, try the Broccoli Potato Cheese Soup which delivers rich flavors in just 40 minutes. When you want to add protein, the Chicken Potato Soup combines tender chicken with vegetables in a creamy cheddar broth.

For heartier options with meat, the bacon-loaded Creamy Chicken and Potato Soup offers similar richness with chicken throughout, or try the Sausage Potato Soup for Italian-inspired flavors that turn simple potatoes into a satisfying main course.

Storing Your Leftover Loaded Broccoli Potato Soup

Store this loaded creamy broccoli potato soup in an airtight container in the refrigerator for up to 4 days. Store the bacon topping separately to keep it crispy.

When reheating, use the stovetop over low heat, stirring frequently to prevent the cream from breaking. Add a splash of milk if the soup has thickened too much. Microwave reheating works but use 60 to 90-second intervals, stirring between each round. Add fresh bacon and cheese just before serving for the best texture.

Pro tip: This soup can be frozen for up to 3 months, but expect some texture changes. The potatoes may become slightly grainy and the soup may separate when thawed. Freeze without the toppings, then reheat gently and whisk vigorously. Add fresh bacon and cheese when serving.

Common Questions About Loaded Broccoli Potato Soup

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