Loaded Broccoli Potato Soup

Loaded Broccoli Potato Soup is a warm, cheesy, and creamy comfort food that’s perfect for cold days. This soup combines the hearty flavors of potatoes, carrots, and broccoli, making it both satisfying and delicious. It’s enriched with a smooth roux and lots of melted cheddar cheese, giving it a rich and creamy texture. The recipe is simple to follow, taking less than 30 minutes to prepare, making it an ideal weeknight meal or a comforting dish to enjoy on a chilly evening.

INGREDIENTS

• Chicken broth: 2 cans (14.5 oz each), for the base of the soup
• Carrots: 2-3 large, peeled and sliced, for added sweetness and color
• Potatoes: 4 medium, peeled and diced, for a hearty texture
• Onion powder: 1 tsp, for flavor
• Broccoli heads: 2 small, chopped, for a fresh, green addition
• Butter: 1/3 cup, for making the roux
• All-purpose flour: 1/4 cup, for thickening the soup
• Milk: 3 1/2 to 4 cups, to create a creamy base
• Shredded cheddar cheese: 4 cups, for cheesy goodness
• Salt: 1 tsp, to enhance the flavors

INSTRUCTIONS

Step 1:

Heat chicken broth in a large pot over medium heat.

Step 2:

Add diced potatoes and sliced carrots to the pot; cook for about 10 minutes until slightly tender.

Step 3:

Add chopped broccoli to the pot and cook for an additional 5 minutes.

Step 4:

In a separate pan, melt butter over medium heat, then stir in flour to create a roux. Cook for 2 minutes, stirring constantly.

Step 5:

Slowly whisk milk into the butter-flour mixture until smooth and thickened.

Step 6:

Pour the milk mixture into the pot with the cooked vegetables and stir well to combine.

Step 7:

Add shredded cheddar cheese, stirring until melted and fully incorporated.

Step 8:

Season with salt, adjusting the seasoning to taste.

Serving and Storage Tips

• Serve hot with a side of crusty bread or a dollop of sour cream on top.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove, adding a splash of milk to restore the creamy texture.

Helpful Notes

• For a smoother soup, use an immersion blender to blend part of the soup before adding the cheese.
• Feel free to add cooked, crumbled bacon or a sprinkle of chives for extra flavor.

Tips from Well-Known Chefs

• Chef Mark suggests using sharp cheddar cheese for a bolder, richer flavor.

Why You’ll Love Loaded Broccoli Potato Soup

This soup is the perfect combination of cheesy, creamy, and hearty flavors. It’s a comforting dish that’s both easy to make and satisfying to eat. With its rich texture and fresh ingredients, it’s an excellent choice for a warm and cozy meal on chilly days.

FAQs

Can I make this soup vegetarian?

Yes, simply substitute the chicken broth with vegetable broth for a vegetarian version.

Can I use frozen broccoli?

Yes, you can use frozen broccoli. Just add it directly to the pot in Step 3 and adjust the cooking time as needed.

Can I use a different type of cheese?

Yes, try using a blend of cheeses like Monterey Jack or Colby for a different flavor.

How can I make this soup gluten-free?

Use a gluten-free flour blend to make the roux and ensure the chicken broth is gluten-free.

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Conclusion

This Loaded Broccoli Potato Soup is a warm, creamy, and cheesy comfort food perfect for cold weather. Made with fresh vegetables, a buttery roux, and lots of melted cheddar cheese, this soup is both hearty and satisfying. It’s easy to prepare and can be made in under 30 minutes, making it an excellent choice for weeknight dinners or when you want something cozy and delicious. Serve it with a side of crusty bread for a complete meal!