Loaded Potato Soup With Broccoli and Cheddar – Creamy and Easy

This is the kind of Loaded Potato Soup that makes a cold evening feel better the moment it hits the table. It’s creamy without being heavy, full of buttery potatoes, tender broccoli, and a good handful of sharp cheddar. Think classic baked potato flavors—bacon, green onion, sour cream—folded into a warm, spoonable bowl.

It’s easy to make, family-friendly, and great for leftovers. If you love comfort food with a little freshness and crunch on top, this one’s for you.

What Makes This Loaded Potato Soup Special

Loaded potato soup is always a win, but adding broccoli gives it a fresh twist and a bit more balance. The broccoli softens into the broth while still keeping a light bite, and the cheddar melts into everything to bring it together.

You get the best of both worlds: that rich, loaded baked potato flavor and a bright, veggie boost.

It’s also flexible. You can make it with or without bacon, use chicken or vegetable stock, and control the thickness to your taste. It reheats well, freezes decently, and works for a quick weeknight dinner or a cozy weekend pot.

Ingredients for Loaded Potato Soup

• 4 slices thick-cut bacon, chopped (optional but classic)
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 pounds russet or Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 3 cups small broccoli florets (about 1 small head), chopped bite-size
• 4 cups low-sodium chicken or vegetable stock
• 1 cup milk (whole or 2%)
• 1/2 cup heavy cream (or sub more milk for lighter soup)
• 1 1/2 cups sharp cheddar cheese, freshly grated, plus more for serving
• 2 tablespoons sour cream (plus more for topping)
• 2 tablespoons all-purpose flour (for thickening; optional if you prefer thinner soup)
• 1 teaspoon Dijon mustard (optional, boosts flavor)
• 1/2 teaspoon smoked paprika (optional)
• Kosher salt and black pepper, to taste
• 2 green onions, thinly sliced, for garnish

How to Make Loaded Potato Soup

1. Crisp the bacon. In a heavy pot or Dutch oven over medium heat, cook the chopped bacon until crisp.Transfer to a paper towel–lined plate. Leave about 1 tablespoon of bacon fat in the pot and discard the rest.
2. Cook the aromatics. Add butter to the pot. When melted, stir in the onion and a pinch of salt.Cook 4–5 minutes until soft. Add garlic and cook 30 seconds until fragrant.
3. Build the base. Sprinkle in the flour and stir for 1 minute to make a light roux. Slowly whisk in the stock, scraping up any browned bits.Add potatoes, paprika, and a few grinds of pepper. Bring to a simmer.
4. Simmer the potatoes. Reduce heat to medium-low and cook 10–12 minutes, until the potatoes are just tender when pierced with a fork.
5. Add the broccoli. Stir in the broccoli and cook another 5–7 minutes, until bright green and tender but not mushy.
6. Adjust the texture. For a creamier soup, use a potato masher to gently mash some of the potatoes in the pot, or pulse an immersion blender a few times. Leave plenty of chunks for texture.
7. Add dairy and cheese. Stir in milk, cream, Dijon, and sour cream.Bring back to a gentle simmer (do not boil). Remove from heat and fold in the cheddar until melted and smooth. Taste and season with salt and more pepper.
8. Finish and serve. Ladle into bowls and top with bacon, extra cheddar, green onions, and a small dollop of sour cream.Serve with warm bread or a simple salad.

Keeping Loaded Potato Soup Fresh

• Refrigerate: Store in an airtight container up to 4 days. The flavors deepen nicely by day two.
• Reheat gently: Warm over low heat on the stove, adding a splash of milk or stock to loosen. Avoid boiling to keep the dairy smooth.
• Freeze smart: Dairy-based soups can separate when frozen.If you plan to freeze, cook the soup through the simmer step and stop before adding milk, cream, and cheese. Freeze up to 2 months. Reheat, then add dairy and cheese fresh.
• Keep toppings separate: Store bacon and green onions in separate containers so they stay crisp.

Benefits of This Loaded Potato Soup Recipe

• Comfort with balance: You get creamy potatoes and cheddar plus fiber and color from the broccoli.
• Customizable: Easy to make vegetarian, lighter, or extra loaded with toppings.
• Weeknight-friendly: Ready in about 40 minutes with simple, affordable ingredients.
• Family-approved: Mild flavors kids like, with optional add-ins for adults.
• Great leftovers: Reheats well for lunches or quick dinners.

Pitfalls to Watch Out For

• Curdled dairy: Boiling after adding milk, cream, or cheese can cause graininess.Keep the heat gentle.
• Gummy texture: Over-blending can make potatoes gluey. Pulse lightly or mash by hand.
• Overcooked broccoli: Add it late so it stays bright and tender.
• Pre-shredded cheese: Anti-caking agents can make the soup less smooth. Freshly grate cheddar for the best melt.
• Under-seasoning: Potatoes soak up salt.Taste at the end and adjust before serving.

Variations of Loaded Potato Soup You Can Try

• Vegetarian: Skip the bacon, use vegetable stock, and add a pat of smoked butter or a pinch of smoked paprika for depth.
• Lighter version: Use all milk instead of cream and reduce cheese to 1 cup. Add extra broccoli for bulk.
• Extra-protein: Stir in shredded rotisserie chicken or cooked turkey sausage at the end.
• Spicy kick: Add a pinch of cayenne or swirl in hot sauce. Pepper jack cheese also works.
• Cauliflower blend: Swap half the potatoes for cauliflower for a lighter carb load with the same comfort.
• Gluten-free: Skip the flour.Thicken by mashing more potatoes or whisking in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) near the end.
• Herb twist: Finish with fresh chives or parsley, or add a rosemary sprig during the simmer (remove before serving).

FAQ

Can I make this in a slow cooker?

Yes. Cook bacon and aromatics on the stove first. Transfer to the slow cooker with potatoes, broccoli, and stock.

Cook on Low for 4–5 hours or High for 2–3 hours, until tender. Stir in milk, cream, sour cream, and cheese at the end and heat just until melted.

What potatoes are best for this soup?

Russets give a classic, fluffy texture that breaks down slightly, making the soup extra creamy. Yukon Golds hold their shape more and add a buttery feel.

Either works; a mix is ideal.

Can I use frozen broccoli?

Absolutely. Add it straight from the freezer during the last 5–7 minutes of cooking. It may release a bit more water, so simmer a minute longer if needed.

How do I make it without dairy?

Use olive oil instead of butter and skip the flour.

Swap in unsweetened oat milk or cashew milk for dairy, and add a spoonful of dairy-free sour cream. Use a vegan cheddar-style shreds or nutritional yeast for cheesy flavor.

Why did my cheese clump?

Cheese can clump if the soup is too hot or if you add it all at once. Take the pot off heat, let it cool for a minute, then add cheese in small handfuls, stirring between additions.

Freshly grated cheese melts best.

How can I make it thicker?

Mash more potatoes directly in the pot, or whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it in. Simmer a couple minutes until it thickens.

What toppings go well with this soup?

Classic choices include crispy bacon, extra cheddar, green onions, chives, sour cream, and black pepper. For a twist, try crushed kettle chips, toasted breadcrumbs, or a drizzle of chili oil.

Can I make it ahead?

Yes.

Make the soup up to 2 days in advance and refrigerate. Reheat gently and refresh with a splash of milk or stock. Add toppings just before serving.

Final Thoughts

This Loaded Potato Soup with Broccoli and Cheddar is everything you want in a cozy bowl: creamy, cheesy, and full of hearty texture with a fresh, green lift.

It’s simple to make, easy to adapt, and always satisfying. Keep it classic with bacon and sour cream, or go lighter and pack in more veggies. Either way, it’s the kind of recipe you’ll make once and keep coming back to all season long.