Loaded Broccoli, Cheese, & Potato Soup
There’s something deeply comforting about a bowl of Loaded Broccoli, Cheese, & Potato Soup — the kind of meal that warms you from the inside out. With every spoonful, you get creamy potatoes, tender broccoli, and melted cheddar woven together in a rich, velvety broth. It’s not just soup — it’s a cozy embrace on a cold day, a moment of calm after the rush, a taste of homemade comfort that feels like coming home.
This recipe brings together simple, wholesome ingredients — fresh vegetables, real butter, milk, and cheese — to create layers of flavor that are hearty yet soothing. The addition of crisp bacon adds a smoky, savory finish that balances every bite with just the right amount of indulgence.
Perfect for family dinners, lazy weekends, or chilly evenings, this soup captures the spirit of classic comfort cooking: humble, nourishing, and deeply satisfying. Serve it with a warm piece of crusty bread or a sprinkle of extra cheese, and you’ve got a bowl of pure happiness.
Why People Will Love Loaded Broccoli, Cheese, & Potato Soup
The Ultimate Comfort Bowl — Creamy, cheesy, and loaded with hearty vegetables, this soup delivers pure comfort with every spoonful.
Wholesome and Nourishing — Packed with fresh broccoli, tender carrots, and soft potatoes, it’s a beautiful balance of nutrition and indulgence.
Velvety Cheese Perfection — Melted cheddar blends seamlessly into the broth, creating a smooth, rich texture that feels luxuriously homemade.
Layered with Flavor — From the subtle sweetness of carrots to the smoky bite of crisp bacon, every ingredient adds its own voice to a perfect harmony.
Family-Favorite Simplicity — It’s a meal that brings everyone to the table — easy to make, filling, and made from ingredients you probably already have.
Perfect for Any Season — Whether it’s a cold winter night or a rainy spring afternoon, this soup wraps you in warmth and comfort.
Homemade Happiness — It’s not just about eating — it’s about the feeling of slowing down, cooking with care, and serving love by the ladleful.
Key Ingredients
Broccoli — The heart of the soup, bringing freshness, color, and gentle earthiness that perfectly balances the richness of the cheese.
Potatoes — Soft, creamy, and comforting — they give the soup its body and soul, transforming it into a hearty, filling meal.
Cheddar Cheese — The golden thread that ties everything together, melting into a velvety, flavorful base that’s both savory and indulgent.
Carrots — A subtle touch of natural sweetness and color, adding balance and depth to the creamy texture.
Milk and Butter — The secret to the soup’s smooth, silky finish — rich, warm, and comforting in every bite.
Bacon — Crispy, smoky, and irresistible, adding contrast and flavor that elevates every spoonful.
Garlic Pepper and Onion Powder — Gentle background notes that enhance the savory warmth and bring the entire dish to life.
Expert Tips
Sauté for depth. Before adding broth, lightly sauté your carrots and potatoes in butter for a few minutes. This caramelizes their edges and builds a richer, deeper base flavor.
Add milk slowly. When blending the roux (flour and butter) with milk, pour it in gradually while whisking constantly. This creates a smooth, creamy texture without lumps or graininess.
Use freshly shredded cheese. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Shred your own cheddar for a silkier, more flavorful finish.
Control the heat. Avoid boiling the soup after adding cheese — high heat can cause it to separate and turn grainy. Keep it at a gentle simmer for the best texture.
Taste before seasoning. The broth, cheese, and bacon already bring saltiness. Always taste before adding more salt to keep the flavor perfectly balanced.
Layer your flavors. Build depth by seasoning at each stage — from the broth to the roux — rather than all at once at the end. This creates a more complex and harmonious taste.
Add contrast at the end. A sprinkle of crispy bacon, a dash of black pepper, or a handful of extra cheddar on top adds texture and richness that makes each bite feel fresh and satisfying.
How to make Loaded Broccoli, Cheese, & Potato Soup
Ingredients:
2 – 14.5 oz. cans chicken broth
2-3 large carrots, peeled and diced
4 medium potatoes, peeled and cubed into small pieces
1 tsp. onion powder
2 small heads broccoli (washed and diced small)
3 Tbsp. butter
⅓ cup flour
3½ – 4 cups milk
4 cups shredded cheddar cheese
1 tsp. salt
½ tsp. garlic pepper
6 slices bacon, cooked and chopped
Instructions:
In a large pot combine chicken broth, carrots potatoes and onion powder. Bring to a boil, cover and simmer for about 10 minutes.
Add broccoli, cover and simmer for an additional 10 minutes.
While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown).
Whisk in milk and cook for an additional 5 minutes until the sauce thickens. Add cheese and stir until it is all melted. Add salt and garlic pepper.
Pour cheese sauce into the large pot and stir until well combined.
Add more milk for a thinner consistency if you like a thinner soup and add any additional salt and pepper needed. Top with bacon pieces and serve warm!!!
Important Notes When Making Loaded Broccoli, Cheese, & Potato Soup
Texture is the heart of this soup. The magic lies in the balance — creamy but not heavy, rich yet still bright with the freshness of broccoli. Keep the vegetables tender, not mushy, and let the potatoes soften just enough to melt slightly into the broth.
The cheese defines the flavor. Choose a sharp or extra-sharp cheddar for depth and tang. Mild cheese will taste flat, while the sharper kind gives that classic comforting “Cracker Barrel” richness.
Watch the heat carefully. Once you add milk and cheese, avoid boiling. Gentle simmering preserves the smoothness and prevents curdling — patience truly rewards you with a velvety finish.
Consistency can be adjusted. If you love thicker soup, let it simmer a bit longer to reduce. For a lighter, more pourable texture, whisk in a splash of warm milk or broth before serving.
Broccoli timing matters. Add the broccoli near the end of cooking so it stays bright green and slightly crisp — overcooking dulls both its color and flavor.
Homemade touch makes all the difference. Freshly shredded cheese, real butter, and hand-cut vegetables turn a simple recipe into something soulful — a dish that tastes of care, time, and love.
Let it rest before serving. A few minutes off the heat allows the flavors to settle and the soup to thicken naturally, giving it that rich, restaurant-style texture that feels complete.
How to Enjoy Loaded Broccoli, Cheese, & Potato Soup After Cooking
Let the soup rest before serving.
Give it 5–10 minutes off the heat to settle. This brief pause allows the starches to thicken naturally, the cheese to blend smoothly, and the flavors to fully come together into a creamy harmony.
Serve it warm, not scalding hot.
When it’s too hot, the richness can overwhelm your palate — but at a gentle warmth, every layer shines: the buttery potatoes, the soft broccoli, and the golden cheddar all unfold beautifully with each spoonful.
Garnish with intention.
A sprinkle of crisp bacon, a handful of freshly grated cheddar, or a pinch of chives can transform the bowl. Each garnish adds texture and contrast — the crunch, the melt, the fragrance — creating a restaurant-quality finish at home.
Pair it wisely.
Serve with warm crusty bread, garlic toast, or a flaky biscuit to soak up every drop of the creamy broth. For balance, pair with a light green salad dressed in lemon vinaigrette — its freshness cuts through the richness perfectly.
Create a moment, not just a meal.
This soup invites slow enjoyment. Sit down with your loved ones, light a candle, and let the aroma fill the room. It’s more than food — it’s warmth, memory, and comfort shared by the spoonful.
Save and savor later.
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, use gentle heat and stir in a splash of milk or broth to restore its silky texture. Avoid boiling — treat it gently, and it will taste just as comforting as the first bowl.
Nutrition Information
For your Loaded Broccoli, Cheese, & Potato Soup — based on one hearty serving (about 1½ cups):
Calories: 420 kcal | Total Fat: 23.5 g | Saturated Fat: 13.2 g | Monounsaturated Fat: 7.1 g | Polyunsaturated Fat: 1.7 g | Cholesterol: 75 mg | Sodium: 780–950 mg (depending on broth and bacon used) | Total Carbohydrates: 34 g | Dietary Fiber: 4.2 g | Sugars: 6.5 g | Protein: 22 g
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli in place of fresh. Just thaw it first and drain any excess water before adding it to the soup. This prevents the broth from thinning and helps maintain that creamy, velvety texture.
How can I make this soup thicker or thinner?
For a thicker soup, simmer it uncovered for a few extra minutes to let some of the liquid reduce, or mash a few potato cubes directly into the pot. For a thinner texture, whisk in extra milk or broth gradually until it reaches your desired consistency.
What’s the best type of cheese to use?
Sharp or extra-sharp cheddar cheese delivers the richest flavor and melts beautifully. Avoid pre-shredded cheese — it contains anti-caking agents that can make your soup grainy. Always shred fresh cheese for the creamiest result.
Can I make this soup ahead of time?
Absolutely! It keeps well in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of milk to restore creaminess. Avoid boiling it during reheating, as high heat can cause the cheese to separate.
How can I make this recipe lighter but still creamy?
Swap part of the milk for unsweetened almond milk or low-fat milk, and reduce the cheese slightly. You can also skip the bacon or use turkey bacon. Adding a small amount of pureed cauliflower is another smart trick to keep it creamy without extra fat.
How do I keep the cheese from clumping or becoming grainy?
The key is temperature control. Add cheese only after removing the soup from direct heat or keeping it at a gentle simmer (not boiling). Stir it in slowly and steadily until it melts smoothly. Using freshly shredded cheese also helps prevent clumps.
When should I add the broccoli to keep it vibrant and tender?
Add broccoli toward the end of cooking — about the last 8–10 minutes. This keeps it bright green and slightly crisp, rather than dull and mushy. Overcooking broccoli is one of the most common mistakes in creamy soups.
Can I blend the soup for a smoother texture?
Yes! For a silkier consistency, blend half the soup using an immersion blender, then mix it back in with the unblended portion. This gives you a beautiful balance — creamy base with bits of texture from the vegetables.
How do I build the roux correctly without burning it?
Melt the butter over medium heat, whisk in the flour, and stir constantly for about 1 minute until it turns golden and smells slightly nutty. If it darkens too quickly, lower the heat. A good roux is the secret to a creamy, lump-free soup.
Why does my soup separate after adding the milk or cheese?
That usually means the heat was too high. Milk and cheese are delicate; once they’re in, keep the soup just below a simmer and stir frequently. A gentle hand preserves the smooth, luscious texture that makes this recipe special.