Loaded Creamy Broccoli Potato Soup: Hearty & Cheesy Delight

Name: Loaded Creamy Broccoli Potato Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups broccoli florets (fresh or frozen); 2 medium Yukon Gold potatoes (about 2 cups diced); 1 medium onion (diced); 3 garlic cloves (minced); 4 cups low-sodium vegetable broth; 1 cup heavy cream; 1 cup sharp cheddar cheese (shredded); 2 tbsp olive oil or butter; Salt and pepper to taste

Recipe By:

Daniel Lawson

Posted:

September 2, 2025

Updated:

September 2, 2025

0 Shares

Jump to Recipe·Print Recipe

There’s something utterly magical about a bowl of loaded creamy broccoli potato soup on a cold night. Imagine the thick, velvety texture wrapping around your spoon like a warm hug, the tantalizing aroma wafting through your kitchen, inviting everyone to gather. As you take that first spoonful, the rich flavors of cheese and earthy potatoes dance together in perfect harmony, making every chilly evening feel like a cozy embrace.

This loaded creamy broccoli potato soup is not just a dish; it’s an experience that brings back memories of family gatherings and laughter over hearty meals. It’s the soup that turns frowns upside down, especially when paired with crusty bread for dipping. Whether you’re curled up on your couch binge-watching your favorite series or serving this at a dinner party, this soup promises to be the star of the show.

Why You'll Love This Recipe

This comforting soup is incredibly easy to prepare, making it perfect for busy weeknights

With its delightful blend of flavors and colors, it’s visually appealing and mouthwatering at the same time
Versatile enough for lunch or dinner, it pairs perfectly with grilled cheese or a fresh salad

You’ll find yourself going back for seconds (and thirds) because it’s simply that good!

I remember the first time I made this loaded creamy broccoli potato soup; my friends couldn’t stop raving about it, and one even suggested I start a food blog. Little did they know I was already well on my way!

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Broccoli Florets: Fresh or frozen works; just make sure they are vibrant green for maximum flavor.
Potatoes: I prefer Yukon Gold for their creamy texture but feel free to use Russets if that’s what you have.
Onion: A medium onion adds depth; sauté until translucent to bring out its sweetness.

Garlic: Fresh garlic cloves elevate the flavor; minced finely for an aromatic punch.
Vegetable Broth: Opt for low-sodium broth to better control the saltiness of your soup.
Heavy Cream: For that luscious creaminess that makes every bite indulgent.

Cheddar Cheese: Sharp cheddar melts beautifully and gives a rich flavor profile; don’t skimp here!
Salt and Pepper: Essential for seasoning; adjust according to your taste preference.
Olive Oil or Butter: For sautéing the onions and garlic; both options add great flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepping Your Ingredients: Start by washing and chopping your broccoli into bite-sized pieces. Dice the potatoes into small cubes for quicker cooking while finely chopping onions and mincing garlic.

Sautéing Aromatics: In a large pot over medium heat, add olive oil or butter. Once hot, toss in diced onions and cook until they’re translucent—around 5 minutes—before adding minced garlic for another minute.

Cooking Potatoes and Broccoli: Add cubed potatoes along with vegetable broth. Bring to a boil before reducing heat to simmer for 10-15 minutes until potatoes are fork-tender. Then mix in broccoli florets.

Blending it Up: Using an immersion blender (or transfer in batches to a regular blender), puree the soup until smooth. Watch those colors swirl together like an artist’s palette.

Adding Creaminess: Stir in heavy cream and shredded cheddar cheese until melted. Adjust seasoning with salt and pepper as needed—taste test!

Serving Hot: Ladle generous portions into bowls and top with extra cheese or fresh herbs if desired. Serve immediately with crusty bread or grilled sandwiches on the side.

This loaded creamy broccoli potato soup is not just food; it’s comfort in a bowl that warms both body and soul during those chilly nights!

You Must Know

Loaded Creamy Broccoli Potato Soup is a delightful blend of flavors, perfect for warming your soul on cold nights
It’s like a cozy hug in a bowl, with creamy textures and cheesy goodness that will have you craving seconds and thirds

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add potatoes and broccoli. Pour in broth and let it simmer for creamy perfection.

Serving and storing

Add Your Touch

Feel free to swap out broccoli for cauliflower or add some shredded carrots for extra color. A sprinkle of red pepper flakes can spice things up!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stove to maintain that creamy texture.

Chef's Helpful Tips

To enhance your Loaded Creamy Broccoli Potato Soup, blend half for creaminess while leaving chunks for texture
Using fresh ingredients ensures vibrant flavors
Always taste before serving; a dash of salt can elevate the soup significantly!

There was this one chilly night when I made this soup for friends, and they couldn’t stop raving about it. The way they slurped the last bits made me feel like a culinary rockstar!

FAQs

FAQ

Can I use frozen broccoli in the Loaded Creamy Broccoli Potato Soup?

Yes, frozen broccoli works great; just thaw it before adding to the soup.

How can I make Loaded Creamy Broccoli Potato Soup vegan?

Substitute dairy with coconut milk and use vegetable broth instead of chicken broth.

What type of cheese is best for this soup?

Sharp cheddar cheese adds a delicious depth of flavor to Loaded Creamy Broccoli Potato Soup.

0 Shares