There’s something magical about a steaming bowl of homemade Loaded Broccoli Cheese and Potato Soup on a chilly evening. I still remember the first time I made this recipe—my kitchen smelled like comfort, and my family gathered around the table before I even called them. The combination of tender broccoli, creamy potatoes, and that gooey cheddar cheese makes this soup irresistible. It’s become our go-to when we need a quick but hearty meal, especially during those busy weeknights when time is short but cravings are big. Trust me, once you try this soup, it’ll become a regular in your rotation too!
Why You’ll Love This Loaded Broccoli Cheese and Potato Soup
Oh, where do I even start? This soup is basically a warm hug in a bowl. First off, it’s rich, cheesy, and crazy filling—like the kind of meal that makes you sigh happily after the first spoonful. And here’s the kicker: it’s ready in just 30 minutes, from chopping to serving. No waiting around for flavors to develop—it’s instant comfort. Plus, it’s perfect for chilly nights when you need something cozy, or even for meal prep since it reheats like a dream. Seriously, this soup checks all the boxes!
Ingredients for Loaded Broccoli Cheese and Potato Soup
Okay, let’s talk ingredients – because this soup’s magic starts with simple, fresh stuff you probably already have. Here’s what you’ll need:
- 2 cups broccoli, chopped into bite-sized florets (trust me, fresh is best here)
- 3 medium potatoes, peeled and diced (Yukon Golds are my favorite for creaminess)
- 1 cup sharp cheddar cheese, freshly shredded (none of that pre-shredded stuff – it doesn’t melt right!)
- 4 cups vegetable broth (or chicken broth if you’re not going vegetarian)
- 1 cup heavy cream – yes, go for the good stuff!
- 1 onion, diced (I like yellow for sweetness)
- 2 garlic cloves, minced (more if you’re feeling bold)
- 2 tbsp butter (salted or unsalted – your choice)
- 1 tsp salt (plus more to taste)
- ½ tsp black pepper (freshly cracked if you can)
See? Nothing fancy – just real ingredients that come together beautifully. Now let’s get cooking!
How to Make Loaded Broccoli Cheese and Potato Soup
Alright, let’s dive into making this glorious soup! I’ve made this recipe dozens of times, and I’ve learned all the little tricks to get it perfect every single time. Follow these steps, and you’ll have a pot of creamy, dreamy comfort ready in no time.
Step 1: Sauté Aromatics
First things first – grab your favorite soup pot (I use my trusty Dutch oven) and melt that butter over medium heat. You don’t want it too hot – we’re not frying onions here! Toss in your diced onion and minced garlic, and let them soften up for about 3-4 minutes. You’ll know they’re ready when your kitchen smells amazing and the onions turn translucent. This step builds the flavor foundation, so don’t rush it!
Step 2: Cook Potatoes
Now, add those diced potatoes and pour in your vegetable broth. Crank up the heat to bring it to a boil, then immediately reduce to a simmer. Here’s my secret – set a timer for 10 minutes exactly. The potatoes should be fork-tender but not mushy. I check mine at 8 minutes just to be safe. While they cook, the starch from the potatoes starts thickening the broth naturally – magic! For more information on starch thickening in cooking, check out this guide to thickening agents.
Step 3: Add Broccoli and Cream
Time for the broccoli! Dump in those bright green florets and let them cook for about 5 minutes – just until they’re tender-crisp. Then, pour in the heavy cream slowly, stirring gently as you go. The cream should swirl beautifully into the broth without curdling. I like to turn the heat down to low at this point to keep everything happy.
Step 4: Melt Cheese
Here comes the best part! Take the pot off the heat before adding your shredded cheddar. This is crucial – too much heat makes cheese separate and get grainy. Sprinkle in the cheese a handful at a time, stirring constantly until it’s all melted into creamy perfection. Taste it (careful, it’s hot!) and adjust salt and pepper if needed. And voila – soup’s on!
Tips for the Best Loaded Broccoli Cheese and Potato Soup
Want to take your soup from good to oh-my-goodness amazing? Here are my tried-and-true tricks: For extra creaminess, blend half the soup before adding the cheese – it creates the most luxurious texture! And don’t skip the garnishes – crispy bacon bits or extra shredded cheddar on top make it restaurant-worthy. Oh, and always shred your own cheese – pre-shredded just doesn’t melt as smoothly. Trust me, these little touches make all the difference!
Variations for Loaded Broccoli Cheese and Potato Soup
This soup is like a blank canvas for creativity! Swap cauliflower for broccoli if you’re feeling adventurous – it gives a slightly nuttier flavor that’s just as delicious. Want more depth? Try smoked gouda or sharp white cheddar instead of regular cheddar. For a lighter version, half-and-half works instead of heavy cream (though I’ll always be team full-fat). The best part? This recipe welcomes all your kitchen experiments with open arms!
Serving Suggestions
This soup begs to be served with a hunk of crusty bread for dipping – trust me, you’ll want to swipe every last cheesy bit from the bowl! For a lighter meal, pair it with a simple green salad. If you’ve got leftovers (lucky you!), reheat gently on the stove with a splash of broth to keep that creamy texture just right. If you need a great bread recipe to go with this, check out these Rustic Garlic Rosemary Skillet Bread.
Storage and Reheating
This soup keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow on the stovetop with a splash of broth to bring back that creamy texture. (Microwaving works in a pinch, but stir often to prevent separation!)
Nutritional Information
Here’s the scoop on what’s in each cozy bowl (but remember: estimates vary based on ingredients/brands!). One serving packs about 350 calories, with 20g fat (hello, cheese and cream!), 30g carbs from those hearty potatoes, and 10g protein to keep you full. Not bad for comfort food that tastes this good! For more general nutritional data on vegetables, you can consult the USDA FoodData Central database.
FAQs About Loaded Broccoli Cheese and Potato Soup
Can I freeze this soup? I don’t recommend it – dairy-based soups tend to separate when thawed, and the texture just isn’t the same. But it keeps beautifully in the fridge for 3 days!
Can I use milk instead of heavy cream? Absolutely, though it won’t be quite as rich. Whole milk works best – just don’t let it boil or it might curdle.
Why does my cheese clump? Always shred your own cheese (pre-shredded has anti-caking agents) and take the pot off heat before stirring it in. Patience is key!
Share Your Feedback
I’d love to hear how your Loaded Broccoli Cheese and Potato Soup turns out! Did you add any fun twists? Maybe some extra garlic or a sprinkle of crispy bacon on top? Drop a comment below or tag me on Instagram – seeing your cozy soup creations makes my day! And if you loved it as much as my family does, don’t forget to give it a 5-star rating. Happy cooking, friends – can’t wait to see your bowls of cheesy goodness!
Print
Loaded Broccoli Cheese and Potato Soup for Cozy Nights
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy and hearty soup loaded with broccoli, cheese, and potatoes for a comforting meal.
Ingredients
- 2 cups broccoli, chopped
- 3 medium potatoes, diced
- 1 cup cheddar cheese, shredded
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add diced onion and minced garlic, sauté until soft.
- Add diced potatoes and vegetable broth, bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Add chopped broccoli and cook for another 5 minutes.
- Stir in heavy cream and shredded cheddar cheese until melted.
- Season with salt and black pepper.
- Serve hot.
Notes
- For extra creaminess, blend half the soup before adding cheese.
- Top with extra cheese or crumbled bacon if desired.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American