Name: Creamy Loaded Broccoli Cheese Potato Soup: Ultimate Comfort Food
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 tbsp unsalted butter; 1 small onion, diced; 2 cloves garlic, minced; 4 cups potatoes, peeled and diced (Russet or Yukon Gold); 3 cups broccoli florets (cut bite-size); 3 cups chicken broth (low-sodium); 2 cups whole milk; 1 cup heavy cream; 3 cups sharp cheddar cheese, shredded (freshly shredded for best melt); kosher salt (to taste); freshly ground black pepper (to taste); crispy cooked bacon, crumbled; extra shredded cheddar; chopped chives

Jump to Recipe

There is something undeniably magical about a bowl of soup on a crisp, chilly evening. I still remember the first time I realized that homemade soup could genuinely rival—and frankly, surpass—the versions served in popular café chains. It wasn’t about fancy equipment; it was about using fresh ingredients and a little bit of patience. This Loaded Broccoli Cheese Potato Soup is the epitome of comfort food. It combines the velvety richness of a classic cheese soup with the hearty, filling nature of a baked potato dinner.

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Sauté the Aromatics
Step 2: Simmer the Potatoes
Step 3: Add Broccoli and Dairy
Step 4: Stir in Cheese and Serve
Step 5: Garnish and Enjoy

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1. Can I use frozen broccoli instead of fresh?
Q2. How can I thicken the soup if it is too runny?
Q3. Can I make this in a Slow Cooker or Crockpot?
Q4. What is the best type of potato for this soup?

Creamy Loaded Broccoli Cheese Potato Soup: Ultimate Comfort Food

Description
Ingredients

Soup Base
Dairy & Cheese
Seasoning
Optional Toppings

Instructions
Notes
Nutrition
Did you make this recipe?

If you are looking for a meal that warms you from the inside out, this is it. This recipe is perfect for busy weeknights because it comes together in one pot, yet tastes like it simmered all day. By skipping the condensed soups and using real cream, sharp cheddar, and tender veggies, we elevate a simple dish into a gourmet experience. Get your ladle ready, because this Loaded Broccoli Cheese Potato Soup is about to become a family favorite staple.

Ingredients

To achieve that perfect balance of creamy and chunky textures, you need the right ratio of ingredients. Here is what you will need:

Ingredient	Quantity	Notes
Butter	4 tbsp	Unsalted is best to control sodium levels.
Onion	1 small	Diced finely for a subtle savory base.
Garlic	2 cloves	Minced fresh for the best aroma.
Potatoes	4 cups	Peeled and diced (Russet or Yukon Gold work well).
Broccoli	3 cups	Cut into bite-sized florets.
Chicken Broth	3 cups	Use low-sodium if you prefer less salt.
Milk	2 cups	Whole milk adds richness.
Heavy Cream	1 cup	Essential for that luxurious, velvety texture.
Cheddar Cheese	3 cups	Shredded sharp cheddar melts best.
Seasoning	To taste	Salt & freshly cracked black pepper.
Optional Toppings	As desired	Crispy cooked bacon, extra cheese, chives.

Timing

This soup comes together surprisingly fast, making it an excellent choice for a weeknight dinner when you want something homemade but don’t have hours to spare.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Context: This is roughly 30% faster than roasting a chicken and much more comforting than a quick sandwich!

Step-by-Step Instructions

Follow these steps to create the ultimate creamy vegetable soup. We’ve designed this method to ensure your vegetables are perfectly cooked and the dairy never curdles.

Step 1: Sauté the Aromatics

Start by placing a large Dutch oven or heavy-bottomed pot over medium heat. Melt the 4 tbsp of butter. Once bubbling, add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for just 1 minute more until fragrant.

Tip: Be careful not to burn the garlic; it only needs a moment to release its oils. If it turns brown, it becomes bitter.

Step 2: Simmer the Potatoes

Pour in the 3 cups of chicken broth and add the 4 cups of diced potatoes. Increase the heat to bring the mixture to a boil, then reduce heat to medium-low. Cover and let it simmer for about 10–12 minutes. You want the potatoes to be fork-tender but not falling apart completely yet.

Tip: If you prefer a thicker soup without adding flour, use a potato masher to crush about a quarter of the cooked potatoes right in the pot before moving to the next step. This releases starch to naturally thicken the broth.

Step 3: Add Broccoli and Dairy

Once the potatoes are tender, stir in the 3 cups of broccoli florets, 2 cups of milk, and 1 cup of heavy cream. Let this cook uncovered over medium heat for about 5–8 minutes. You want the broccoli to become vibrant green and tender, and the mixture to be warmed through.

Tip: Do not let the soup come to a rolling boil once the milk and cream are added. High heat can cause dairy to separate or curdle. A gentle simmer is perfect.

Step 4: Stir in Cheese and Serve

Remove the pot from the heat (this is crucial!). Gradually stir in the 3 cups of shredded cheddar cheese, one handful at a time, stirring constantly until melted and smooth. Season with salt and black pepper to taste.

Tip: Buying a block of cheese and shredding it yourself is the secret to a smooth soup. Pre-shredded cheese is coated in anti-caking agents (cellulose) that can make your soup grainy.

Step 5: Garnish and Enjoy

Ladle the soup into warm bowls. Top generously with cooked bacon crumbles or extra cheese if desired. Serve immediately while it is steaming hot!

Nutritional Information

Here is an estimated nutritional breakdown per serving (based on 6 servings). This soup is rich in calcium and protein, making it a filling meal.

Calories: ~480 kcal
Protein: 18g (Great for muscle repair)
Carbohydrates: 28g
Fat: 34g (Saturated: 21g)
Calcium: 40% of Daily Value
Vitamin C: High (thanks to the broccoli)

Note: Nutritional values can vary based on specific brands of ingredients used.

Healthier Alternatives

If you are looking to lighten up this Loaded Broccoli Cheese Potato Soup or adapt it for dietary restrictions, try these simple swaps:

Cut the Fat: Swap the heavy cream for half-and-half or evaporated milk. You can also use 2% milk instead of whole milk, though the soup will be slightly thinner.
Boost the Veggies: Reduce the amount of potatoes by half and replace them with cauliflower florets. Cauliflower mimics the texture of potatoes beautifully but significantly lowers the carbohydrate count.
Vegetarian Option: Simply swap the chicken broth for a robust vegetable broth.
Gluten-Free: The ingredients listed are naturally gluten-free (as this recipe does not use a flour roux). However, always double-check your chicken broth label to ensure it is certified GF.

Serving Suggestions

This dish is hearty enough to stand on its own, but the right sides can turn it into a feast.

Bread Pairings: Serve this soup inside a hollowed-out sourdough bread bowl for the ultimate restaurant-style presentation. Alternatively, a side of garlic bread or soft pretzel sticks makes for great dipping.
Salad Side: Because the soup is rich and creamy, pair it with a crisp green salad with a vinaigrette dressing. The acidity of the dressing helps cut through the richness of the cheese.
Occasion: This is the perfect meal for Game Day gatherings, chilly Halloween nights, or a cozy Sunday family dinner.

Common Mistakes to Avoid

Even simple soups can go wrong if you aren’t careful. Here is how to avoid the most common pitfalls:

Boiling the Dairy:
- The Mistake: Letting the soup boil hard after adding milk/cream/cheese.
- Solution: Always keep the heat on low-medium after adding dairy. Remove from heat entirely before adding the cheese.
Mushy Broccoli:
- The Mistake: Adding broccoli at the same time as the potatoes.
- Solution: Potatoes take longer to cook than broccoli. Always give the potatoes a head start so the broccoli stays tender-crisp rather than turning into mush.
Grainy Texture:
- The Mistake: Using pre-shredded bagged cheese.
- Solution: As mentioned in the steps, grate your own cheese from a block. It melts much smoother and tastes sharper.

Storing Tips

This soup is great for leftovers, provided you store and reheat it correctly.

Refrigeration: Store leftovers in an airtight container in the fridge for 3 to 4 days. The soup may thicken as it cools; this is normal.
Reheating: Reheat on the stovetop over low heat, stirring frequently. You may need to add a splash of milk or broth to loosen the consistency. Do not microwave on high power for long periods, as this can separate the oil from the cheese.
Freezing: We generally do not recommend freezing potato-based creamy soups. Potatoes can become grainy and spongy when frozen and thawed, and the cream base is likely to separate, resulting in an unappealing texture.

Conclusion

This Loaded Broccoli Cheese Potato Soup is more than just a recipe; it’s a warm hug in a bowl. It combines the savory depth of roasted aromatics, the comfort of soft potatoes, and the indulgence of sharp cheddar cheese into one cohesive, delicious meal. Whether you are cooking for a crowd or meal-prepping for the week, this dish delivers high satisfaction with minimal effort.

Try it out and let us know! We would love to hear how it turned out for you. Did you add extra bacon? Did you swap the potatoes for cauliflower? Leave a comment below, rate the recipe, and don’t forget to subscribe to our newsletter for more hearty, easy-to-follow recipes sent straight to your inbox.

FAQs

Q1. Can I use frozen broccoli instead of fresh?

Yes, you absolutely can. Frozen broccoli is a convenient substitute. However, since it is usually blanched before freezing, it cooks faster than fresh broccoli. Add frozen broccoli during the last 3-4 minutes of cooking to prevent it from becoming too soft.

Q2. How can I thicken the soup if it is too runny?

This recipe relies on the starch from the potatoes and the cheese to thicken the liquid. If you prefer a chowder-like consistency, you can mash more of the potatoes in the pot. Alternatively, you can mix 1 tablespoon of cornstarch with a splash of cold milk (a slurry) and stir it into the bubbling soup before adding the cheese.

Q3. Can I make this in a Slow Cooker or Crockpot?

Yes! Add the potatoes, onions, garlic, butter, and broth to the slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours until potatoes are tender. During the last 30 minutes, stir in the broccoli, milk, and warmed cream. Stir in the cheese just before serving so it doesn’t separate.

Q4. What is the best type of potato for this soup?

Russet potatoes or Yukon Gold potatoes are the best choices. Russets are high in starch and will break down slightly to thicken the soup, making it creamier. Yukon Golds hold their shape better and have a buttery flavor. You can even use a mix of both!