Loaded Creamy Broccoli Potato Soup

This Loaded Creamy Broccoli Potato Soup is the ultimate cozy comfort in a bowl. Made with tender broccoli, fluffy potatoes, cheddar cheese, and crisp bacon, it’s a hearty and satisfying dish perfect for chilly days or weeknight dinners.

Rich, creamy, and full of flavor, it’s a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

Combines creamy, cheesy goodness with wholesome veggies

Easy to make with basic ingredients in one pot

Kid-friendly and picky-eater approved

Perfect for meal prepping or freezing

Naturally gluten-free (with careful ingredient selection)

Key Ingredients

Broccoli Florets – Packed with fiber and vitamins, they add a vibrant green color and mild flavor

Potatoes – Provide a creamy, starchy base once blended

Onion & Garlic – For savory depth and aromatics

Milk & Heavy Cream – Create a silky smooth texture

Shredded Cheddar Cheese – Brings cheesy richness and melts beautifully

Bacon – A salty, crispy topping for added indulgence

Butter & Broth – Build the base with richness and moisture

Loaded Creamy Broccoli Potato Soup

Ingredients

4 cups broccoli florets

4 medium potatoes, peeled and diced

1 medium onion, chopped

2 cloves garlic, minced

4 cups chicken or vegetable broth

2 cups milk

1 cup heavy cream

1 cup shredded cheddar cheese

4 slices bacon, cooked and crumbled

Salt and pepper to taste

2 tablespoons butter

Instructions:

In a large soup pot, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent.

Stir in the minced garlic and cook for 1 more minute, just until it’s fragrant.

Add the diced potatoes and pour in the broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.

Add the broccoli florets and continue simmering for another 5 minutes until the broccoli is fork-tender.

Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup in portions to a blender and blend until creamy.

Pour the soup back into the pot. Stir in the milk, heavy cream, and shredded cheddar cheese. Let it cook over low heat for 5 more minutes, or until the cheese is fully melted and everything is heated through.

Season with salt and pepper to your preference.

Spoon the soup into bowls and sprinkle crumbled bacon on top before serving. Enjoy warm!

Recipe Notes for Loaded Creamy Broccoli Potato Soup

One-Pot Macaroni Cheeseburger Soup Recipe

Gorditas de Harina

Creamy Green Chile Mac and Cheese

Choose the Right Potatoes: Yukon Gold or Russet potatoes work best for this soup. Yukon Golds are naturally creamy, while Russets break down more easily and help thicken the soup.

Broccoli Texture Tip: Add the broccoli toward the end of cooking to keep it bright green and tender. Overcooking can make it mushy and dull in color.

Blending Options: For a smooth texture, blend all the soup. If you prefer a chunky version, only blend half the soup and stir in the rest for added texture.

Cheese Melting Tip: Add the shredded cheddar gradually over low heat and stir constantly to prevent it from clumping or separating.

Creamy Consistency: If the soup feels too thick after blending, you can thin it out with a bit more milk or broth. If it’s too thin, let it simmer uncovered for a few extra minutes.

Make It Vegetarian: Easily make this soup vegetarian by using vegetable broth and omitting the bacon topping.

Batch Cooking Friendly: This soup reheats well, making it ideal for meal prep or freezing in portions.

Add More Flavor: Try seasoning with a pinch of paprika, thyme, or a dash of hot sauce for a little kick.

Nutrition Information

(per 1-cup serving, approx.):

Kitchen Equipment Needed

Large soup pot or Dutch oven

Cutting board & knife

Immersion blender or standard blender

Ladle

Measuring cups & spoons

Skillet (for bacon)

Recipe Swaps and Variations

Vegetarian Option: Skip the bacon and use veggie broth

Dairy-Free: Use oat milk and dairy-free cheese, plus olive oil instead of butter

Spicy Twist: Add a pinch of cayenne or diced jalapeños

Extra Veggies: Mix in spinach, peas, or corn

Topping Ideas: Sour cream, chives, crushed crackers, or toasted nuts

How to Store Leftovers

Refrigerator: Store in an airtight container for up to 4 days

Freezer: Cool completely, then freeze in freezer-safe containers for up to 2 months

Reheat: Warm on the stovetop over medium heat, stirring frequently, or microwave in short bursts

Food and Drink Pairings

Drink: Try it with a crisp white wine, light beer, or iced tea

Side: Serve with crusty bread, garlic toast, or a green salad

Dessert: Follow with a light dessert like fruit salad or lemon bars

Frequently Asked Questions:

Can I use frozen broccoli instead of fresh?
Yes! Just add 2–3 extra minutes to the cooking time before blending.

Can I leave the soup chunky instead of blending it?
Absolutely! Just skip the blending step or blend only half the soup.

Is it gluten-free?
It can be—just ensure your broth and bacon are certified gluten-free.

Can I use half-and-half instead of cream?
Yes, it will be a little lighter but still creamy.

How do I make it thicker?
Let it simmer a bit longer uncovered, or mash a few potatoes before blending.

Do I need an immersion blender?
No—any blender works. Just cool slightly before transferring and blend in batches.

Can I make this soup ahead of time?
Definitely! It reheats beautifully and may even taste better the next day.

What’s the best cheese to use?
Sharp cheddar gives the most flavor, but you can mix in mozzarella or Monterey Jack.

Can I double this recipe for a crowd?
Yes, just use a large pot and adjust seasoning to taste.

How do I prevent the cheese from separating?
Keep the heat low when adding cheese and stir continuously until it melts smoothly.