How to Make Creamy Broccoli Potato Soup

Dive into the rich, comforting embrace of “Hearty Harvest: Loaded Broccoli Potato Soup,” a creamy and satisfying dish that combines the heartiness of potatoes with the nutritional goodness of broccoli. Topped with all your favorite fixings, this soup is a complete meal that warms you up from the inside out, perfect for chilly evenings or any time you crave a bowl of something comforting. Whether as a main dish or a fulfilling starter, this soup promises to be a crowd-pleaser.


Why You’ll Love Loaded Broccoli Potato Soup:

  • Comforting and Hearty: Rich with creamy potatoes, nutritious broccoli, and savory toppings.
  • Versatile: Easy to adapt to various dietary preferences, including vegetarian and gluten-free options.
  • All-in-One Meal: Packed with nutrients and flavors that satisfy all on their own.
  • Easy to Make: Simple ingredients and straightforward preparation.

Ingredients Notes For Loaded Broccoli Potato Soup:

  • Potatoes: Choose starchy potatoes like Russets or Yukon Golds for their creamy texture when cooked.
  • Broccoli: Fresh broccoli florets add color, texture, and vital nutrients to the soup.
  • Onions and Garlic: Provide a flavor base that complements the creaminess of the soup.
  • Chicken or Vegetable Broth: Use as the soup base; choose vegetable broth for a vegetarian version.
  • Milk or Cream: Adds richness and creaminess. Use full-fat for the best flavor or substitute with a lighter version or non-dairy milk if preferred.
  • Cheese: Sharp cheddar cheese melted into the soup enhances the flavor and adds extra creaminess.
  • Bacon: Crispy cooked bacon adds a smoky flavor; omit for a vegetarian version or substitute with vegetarian bacon.
  • Sour Cream: For garnishing, adding a tangy twist to each serving.
  • Chives or Green Onions: Sprinkle on top for a fresh, oniony bite.

Recipe Steps:

  1. Prepare the Vegetables:
    • Peel and dice the potatoes. Chop the broccoli into small florets. Finely chop the onions and mince the garlic.
  2. Cook the Soup:
    • In a large pot, sauté onions in a bit of oil until translucent. Add garlic and cook until fragrant.
    • Add diced potatoes to the pot, cover with broth, and bring to a boil. Reduce heat and simmer until potatoes are tender.
    • Add broccoli florets and continue to simmer until they are just tender.
  3. Blend for Creaminess:
    • Use an immersion blender to partially blend the soup in the pot, leaving some chunks for texture, or remove a portion of the soup to blend and then return it to the pot.
  4. Add Dairy:
    • Stir in milk or cream and bring the soup back to a gentle simmer. Gradually add shredded cheese, stirring until melted and combined.
  5. Season:
    • Season with salt and pepper to taste. Adjust the consistency by adding more broth or milk if needed.
  6. Serve:
    • Ladle the soup into bowls and top each with crispy bacon, a dollop of sour cream, and a sprinkle of chives or green onions.

Storage Options:

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Freeze portions without the dairy added for up to 3 months. Thaw and add milk or cream when reheating.
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

How to Make Creamy Broccoli Potato Soup



For the Soup:

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups chicken or vegetable broth
  • 4 cups potatoes, peeled and cubed
  • 3 cups broccoli florets, chopped
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 cup cream or half-and-half
  • 1 cup shredded cheddar cheese

For the Toppings:

  • Sour cream
  • Chopped cooked bacon
  • More shredded cheddar cheese
  • Chives or green onions, chopped


  1. Cook the Aromatics:
    • In a large pot, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Add Potatoes and Broth:
    • Add the cubed potatoes to the pot along with the chicken or vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
  3. Add Broccoli:
    • Add the chopped broccoli, thyme, salt, and pepper to the pot. Continue to simmer until the broccoli is tender, about 5-10 minutes more.
  4. Blend the Soup (optional):
    • For a smoother soup, use an immersion blender to puree the soup directly in the pot until it reaches your desired consistency. For a chunkier soup, mash some of the potatoes and broccoli with a potato masher.
  5. Add Cream and Cheese:
    • Stir in the cream or half-and-half and bring the soup just to a simmer. Remove from heat and stir in the shredded cheddar cheese until melted and combined.
  6. Serve:
    • Ladle the soup into bowls. Top each bowl with a dollop of sour cream, extra shredded cheddar cheese, chopped bacon, and chives or green onions.
  • Author: Maria

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating