This thick and creamy soup is full of delicious vegetables including broccoli, potatoes, and carrots, plus lots of cheese and delicious seasonings. Loaded broccoli potato cheese soup is the ultimate cheesy broccoli soup recipe.
BEST Broccoli Potato Cheese Soup
Soups are an obsession this time of year! I make them so often that you could almost call it a hobby. I think I enjoy them so much because they remind me of weather cooling down and holidays approaching.
It wasn’t too long ago that I spotted a recipe on Pinterest from Mel’s Kitchen Cafe that I knew I had to try. It’s called Loaded Broccoli Potato Cheese Soup. The name alone makes you want to try it, right?! I knew that if it was anything like our classic Broccoli Cheese Soup, but with bacon and potatoes, then it would be amazing!
When you know it has broccoli, cheese and potatoes you know it’s going to taste great and let me tell you – IT DID!! It was so hearty and delicious that I think the hubby sneaked a few bowls. I may have too. 😉 The soup ends up pretty thick making it almost a chowder, but it can be made more soup-y by adding more broth or milk, which is how we prefer it.
If you love flavorful soups then you’ll definitely want to try this one. Broccoli and Cheese Soups are always good but with the potatoes and extra bacon, this soup is too good to be true!
How Do You Make Broccoli Potato Soup?
You wouldn’t believe how fast this broccoli cheddar potato soup is to make. Even with all the ingredients it has, it cooks in less than 30 minutes. Of course, you do have to do some veggie chopping beforehand, so I’d say total it takes about 40 minutes. WORTH IT! With ingredients like:
You really can’t go wrong! To make the soup, begin by combining the chicken broth, carrots potatoes and onion powder. Bring to a boil, cover, and simmer for about 10 minutes.
Add broccoli, cover, and simmer for an additional 10 minutes.
While that’s simmering, melt the butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
Add cheese and stir until it is all melted. Add salt and garlic pepper. Pour cheese sauce into the large pot and stir until well combined. Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with bacon pieces, sour cream and/or chives and you’ll be in heaven!
Can you use Frozen Broccoli in Soup?
Yes! Although we definitely recommend using fresh broccoli, you can use frozen broccoli in this recipe. You can either give the frozen broccoli a quick steam before adding or toss the frozen florets in with the chicken broth on STEP 1. This will be boiled and will help soften the broccoli.
Can you Freeze Broccoli Potato Soup?
Yes – to freeze this broccoli soup, store in airtight containers or heavy-duty freezer bags and store for up to 1 month. To cook, let the soup thaw overnight in the fridge. Reheat the soup carefully over a low to medium heat, whisking frequently and stirring well.
You definitely cannot go wrong with this potato bacon cheddar soup. It’s so flavorful and has all the ingredients everyone loves during soup season!
For more potato soup recipes, check out:
Broccoli Potato Soup Recipe
- 2 14.5 oz cans chicken broth
- 2-3 large carrots peeled and diced
- 4 medium potatoes peeled and cubed into small pieces
- 1 tsp onion powder
- 2 small heads broccoli washed and diced small
- 3 tbsp butter
- 1/3 cup flour
- 3 1/2 cups milk
- 4 cup shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp garlic pepper
- 6 slices bacon cooked and chopped
- In a large pot combine chicken broth, carrots potatoes and onion powder. Bring to a boil, cover and simmer for about 10 minutes.
- Add broccoli, cover and simmer for an additional 10 minutes.
- While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
- Add cheese and stir until it is all melted. Add salt and garlic pepper. Pour cheese sauce into the large pot and stir until well combined.
- Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with bacon pieces.
- Serve warm.
Recipe adapted from Mel’s Kitchen Cafe.
Head to Mel’s Kitchen Cafe for more great recipes – she has loads of them!