Creamy Loaded Broccoli Potato Soup

Creamy Loaded Broccoli Potato Soup: The Only Recipe You’ll Ever Need

Imagine coming home on a frosty evening, craving something that wraps you in a blanket of warmth and flavor—enter the Creamy Loaded Broccoli Potato Soup, a hearty favorite that transforms simple ingredients into an extra creamy delight. This soul-soothing recipe, perfect for chilly nights, combines tender potatoes, fresh broccoli, and savory bacon in a rich, cheesy broth that’s as comforting as it is nutritious. As the top resource on exorecipes.com, this version ensures your soup is extra creamy, thanks to our perfected technique that elevates every spoonful. Whether you’re a busy parent or a home cook looking for an easy win, this Creamy Loaded Broccoli Potato Soup recipe delivers unmatched satisfaction in just 45 minutes.

The allure of this Creamy Loaded Broccoli Potato Soup lies in its irresistible textures and flavors that dance on your palate. Picture velvety chunks of potatoes mingling with crisp-tender broccoli florets, all enveloped in a luxuriously thick, cheese-laden broth that coats your spoon like a warm hug. The aroma of garlic pepper and melted cheddar fills the air, hinting at the savory bacon garnish that adds a smoky crunch with every bite. It’s not just soup; it’s a symphony of creamy goodness, where the natural sweetness of carrots balances the earthy notes of broccoli, creating a harmonious blend that’s both filling and flavorful.

What sets this Creamy Loaded Broccoli Potato Soup recipe apart on exorecipes.com is our commitment to quality and innovation, drawing from Chef Mia’s expertise to make it the single best resource online. We’ve tested and refined every step to ensure foolproof results, revealing exclusive tips like the “Chef’s Secret” for an extra creamy texture that keeps you coming back. In this post, you’ll discover detailed ingredient spotlights, step-by-step guidance, and practical FAQs that build your confidence in the kitchen, turning you into a soup-making pro with minimal effort.

Why This Creamy Loaded Broccoli Potato Soup Recipe is a Game-Changer

The Chef’s Secret: The real magic in this Creamy Loaded Broccoli Potato Soup lies in our extra creamy technique—slowly whisking in flour and milk to create a velvety roux base that prevents lumps and ensures a smooth, luxurious consistency. This method, inspired by Chef Mia, uses high-quality unsalted butter to build a rich foundation, elevating the soup’s creaminess far beyond standard recipes. By gradually incorporating the milk, we lock in the flavors of the potatoes and broccoli, resulting in a soup that’s decadently thick without being heavy.

Unbeatable Texture: The science behind the extra creamy texture comes from the perfect emulsion of fats and liquids. Using full-fat milk and ample cheddar cheese creates a stable, creamy emulsion that coats the ingredients evenly, thanks to the starch from the potatoes acting as a natural thickener. This prevents separation and delivers that ideal, spoon-coating mouthfeel every time, making your soup restaurant-worthy at home.

Foolproof for a Reason: This recipe has been rigorously tested multiple times in our kitchens to guarantee success, even for beginners. With precise measurements and clear steps, you’ll avoid common pitfalls like curdling cheese, ensuring a consistently delicious outcome that positions this Creamy Loaded Broccoli Potato Soup as the ultimate go-to recipe on exorecipes.com.

Ingredient Spotlight: Quality Makes the Difference

For the 4 medium potatoes, peeled and cubed: Potatoes form the hearty base of this Creamy Loaded Broccoli Potato Soup, providing starch that thickens the broth naturally and adds a comforting, fluffy texture. Opt for russet potatoes for their high starch content, which enhances creaminess—starchy varieties break down better during cooking. If you’re short on russets, sweet potatoes make a nutritious substitution, adding a subtle sweetness that complements the broccoli without altering the soup’s core flavor.

Regarding the 2 small heads of broccoli, finely diced: Broccoli brings vibrant color, crunch, and essential nutrients like vitamins C and K to this Creamy Loaded Broccoli Potato Soup, balancing the richness with its fresh, slightly bitter notes. Choose fresh, firm heads for the best flavor and texture; frozen broccoli can substitute in a pinch, but thaw and drain it first to avoid watering down the soup. This ensures the broccoli retains its bright green hue and tender bite.

When it comes to the 4 cups shredded cheddar cheese: Cheddar is the star that melts into a gooey, extra creamy blanket, infusing the soup with sharp, tangy depth that ties all flavors together. Always use freshly shredded cheese for better melting and flavor—pre-shredded often contains additives that can make the soup grainy. For a dairy-free option, try a vegan cheddar alternative, adjusting quantities to maintain that signature creaminess in your Creamy Loaded Broccoli Potato Soup.

As for the 3½ cups milk: Milk serves as the liquid backbone, contributing to the soup’s extra creamy consistency when combined with the roux. Whole milk yields the richest results, but for a lighter version, 2% milk works well without sacrificing too much creaminess. If you’re lactose-intolerant, unsweetened almond milk is a great substitution, though you may need to add a bit more flour to thicken the mixture effectively in this Creamy Loaded Broccoli Potato Soup.

Lastly, the 2 cans (14.5 ounces each) low-sodium chicken or vegetable broth: This forms the flavorful foundation, allowing the potatoes and broccoli to shine while keeping sodium in check. Choose low-sodium options to control the seasoning—homemade broth elevates the taste even further. For a vegetarian twist, vegetable broth is a seamless substitute, ensuring your Creamy Loaded Broccoli Potato Soup remains versatile and delicious.

Step-by-Step Instructions

Step 1: Preparing the Potatoes and Carrots

In a large pot, bring the two cans of low-sodium chicken or vegetable broth to a rolling boil, then add the 4 medium potatoes, peeled and cubed, along with the 2–3 large carrots, diced. Cook until the vegetables are tender, which takes about 10-15 minutes. Stir occasionally to ensure even cooking and prevent sticking.

Pro Tip: Cut the potatoes and carrots into uniform sizes for even cooking; this prevents some pieces from becoming mushy while others remain underdone, ensuring a perfect texture in your Creamy Loaded Broccoli Potato Soup.

Step 2: Steaming the Broccoli

In a separate pot, steam the 2 small heads of broccoli, finely diced, until they turn bright green and become tender, about 5-7 minutes. Once done, remove from heat and set aside to retain their vibrant color and nutrients.

Common Mistake to Avoid: Oversteaming the broccoli can make it mushy and lose its appealing crunch; monitor closely and test for tenderness to keep it fresh and integrated well in your Creamy Loaded Broccoli Potato Soup.

Step 3: Creating the Roux Base

In a pan over medium heat, melt the 3 tablespoons of unsalted butter. Whisk in the ⅓ cup of all-purpose flour until smooth, forming a roux, then gradually add the 3½ cups of milk, stirring constantly until the mixture thickens to a creamy consistency, about 5 minutes.

Pro Tip: Whisk vigorously when adding the milk to avoid lumps, which will ensure your Creamy Loaded Broccoli Potato Soup achieves that extra creamy texture everyone loves.

Step 4: Combining and Simmering

Pour the thickened milk mixture into the pot with the broth, potatoes, and carrots. Add the steamed broccoli and let the soup simmer for 5-10 minutes, allowing the flavors to meld together beautifully.

Common Mistake to Avoid: Boiling too vigorously after combining can cause the broccoli to break down excessively; keep it at a gentle simmer to maintain the soup’s balanced texture in your Creamy Loaded Broccoli Potato Soup.

Step 5: Adding Cheese and Seasoning

Stir in the 4 cups of shredded cheddar cheese until fully melted and smooth, then season with 1 teaspoon salt and ½ teaspoon garlic pepper. Continue stirring to incorporate evenly.

Pro Tip: Add the cheese off the heat or on low to prevent it from becoming stringy; this keeps your Creamy Loaded Broccoli Potato Soup extra creamy and velvety.

Step 6: Serving the Soup

Serve the soup hot, garnished with crispy bacon and extra shredded cheddar cheese if desired, for a loaded finish that enhances the dish’s appeal.

Common Mistake to Avoid: Serving too soon after adding cheese might result in uneven temperatures; let it rest briefly to ensure every bowl of Creamy Loaded Broccoli Potato Soup is perfectly warm and flavorful.

Serving & Presentation

Elevate your Creamy Loaded Broccoli Potato Soup with creative plating by ladling it into wide bowls to showcase the colorful mix of broccoli and potatoes. Top with crumbled bacon for a smoky crunch, a sprinkle of fresh chives for a pop of green, and a dollop of sour cream for added tanginess. This not only makes the dish visually stunning but also enhances its extra creamy profile. Pair it with crusty bread or a simple green salad to create a balanced meal, or serve as a starter alongside grilled cheese sandwiches for a comforting dinner that highlights the soup’s hearty nature.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the potatoes, carrots, and broccoli up to 3 days in advance by chopping and storing them in airtight containers in the fridge. You can also make the roux base ahead and refrigerate it, then reheat gently before combining with the broth and vegetables for a quick assembly.

Storing Leftovers: Store cooled soup in an airtight container in the refrigerator for up to 4 days, or freeze in portions for up to 3 months to maintain its extra creamy texture. Avoid overfilling containers to prevent sogginess upon reheating.

The Best Way to Reheat: Thaw frozen soup in the fridge overnight, then reheat on the stovetop over low heat, stirring in a splash of milk to restore the original creaminess. Microwave in short bursts, stirring frequently, to avoid separating the cheese in your Creamy Loaded Broccoli Potato Soup.

Frequently Asked Questions (FAQ)

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Creamy Loaded Broccoli Potato Soup

• Author: Chef mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Method: Soup
• Cuisine: American

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Description

Dive into a bowl of warmth and comfort with this Creamy Loaded Broccoli Potato Soup. Perfect for chilly nights, this soup combines tender potatoes, nutritious broccoli, and savory bacon in a rich, cheesy broth. It’s a hearty, satisfying dish that brings together the best flavors of the season!

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Ingredients

Scale 1x2x3x

• 2cans (14.5 ounces each) low-sodium chicken or vegetable broth
• 4medium potatoes, peeled and cubed
• 2–3large carrots, diced
• 1 tsponion powder
• 2small heads of broccoli, finely diced
• 3 tbspunsalted butter
• ⅓ cupall-purpose flour
• 3½ cupsmilk, adjust as needed
• 4 cupsshredded cheddar cheese, extra for garnish (optional)
• 1 tspsalt
• ½ tspgarlic pepper

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Instructions

1. In alarge pot, bring broth to a boil and add potatoes and carrots. Cook until tender, about 10-15 minutes.
2. In a separate pot, steam broccoli until bright green and tender; set aside.
3. In a pan, melt butter over medium heat.Whiskin flour until smooth, then gradually add milk until the mixture thickens.
4. Combine the milk mixture with the broth, potatoes, and carrots. Add steamed broccoli. Simmer for 5-10 minutes.
5. Stir in cheddar cheese until melted and smooth. Season with salt and garlic pepper.
6. Serve hot, garnished with bacon and extra cheese if desired.

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Notes

Stir continuously when adding cheese to prevent sticking and ensure a smooth consistency.Adjust the thickness by adding more milk or broth if needed.This soup is freezer-friendly but best enjoyed fresh for optimal texture.

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Nutrition

• Calories: 450
• Sugar: 7
• Fat: 26
• Carbohydrates: 35
• Protein: 22