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–+ servings
Loaded Broccoli Cheese Potato Soup

Loaded Broccoli Cheese Potato Soup for Cozy Comfort Evenings

This Loaded Broccoli Cheese Potato Soup is comforting, creamy, and perfect for cozy winter evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 tablespoons Butter Adds richness and flavor; olive oil can be used as a lighter substitute.
  • 1 large Onion Provides a savory base, enhancing the depth of the soup.
  • 3 cloves Garlic Essential for an aromatic flavor, elevating the soup's taste profile.
  • 4 cups Potatoes Acts as the main starch for a hearty texture; choose Yukon Gold or Russet for best results.
  • 3 cups Broccoli Offers nutritional benefits and vibrant color; can be substituted with spinach or kale for variation.
  • 3 cups Broth Forms the liquid base of the soup; use vegetable broth for a vegetarian version.
For Creaminess
  • 2 cups Milk Contributes to the creaminess of the soup; dairy-free milk can be a great plant-based option.
  • 1 cup Cream Intensifies the soup’s rich texture; reduce or omit for a lighter dish.
  • 3 cups Cheddar Cheese Provides flavor and creaminess; sharp cheddar enhances the taste.
For Seasoning
  • Salt Essential for seasoning to taste; adjust as desired.
  • Pepper Essential for seasoning to taste; adjust as desired.
Optional Topping
  • Beef Bacon Adds a crispy, savory topping; can be omitted for vegetarian-friendly soup.

Equipment

  • Large Pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, melt 4 tablespoons of butter over medium heat. Once bubbling, add 1 diced onion and sauté until it's translucent and fragrant, about 5 minutes. Stir in 3 minced garlic cloves and cook for an additional minute.
  2. Incorporate 4 cups of diced potatoes into the pot, stirring to coat them in the butter. Pour in 3 cups of broth, bringing the mixture to a boil over high heat. Reduce the heat to low and let it simmer for 15-20 minutes until the potatoes are tender.
  3. Stir in 3 cups of chopped broccoli. Pour in 2 cups of milk and 1 cup of cream, then simmer for another 10 minutes, allowing the broccoli to become tender.
  4. Gradually mix in 3 cups of shredded sharp cheddar cheese, stirring gently until the cheese melts completely into the soup.
  5. Season the soup with salt and pepper to taste. Serve hot in warm bowls, optionally garnished with crispy beef bacon or fresh herbs.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 70mgCalcium: 400mgIron: 2mg

Notes

Use fresh ingredients for the best flavor and adjust seasoning as desired. Garnish wisely for enhanced presentation.

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