Loaded Broccoli Cheese & Potato Soup brings the family to the table — a rich, cheesy soup ready in under an hour.
Loaded Broccoli Cheese Potato Soup
The first cool breeze of the season always makes me think of cozy meals. As summer fades and the air turns crisp, comfort food becomes irresistible — and this loaded broccoli cheese and potato soup is the perfect example.
Born in October, I’ve always loved autumn’s gentle transition: cooler mornings, kids returning to school, and the quiet promise of change. If you live where the leaves turn colors, fall also brings beautiful foliage that makes the season feel even more special.
Here in Washington we’re surrounded by trees — including maples that offer lovely autumn hues. It’s not New England, but it’s still a wonderful display of color that makes me dream of visiting those famous fall landscapes someday.
With cooler weather approaching, I’m sharing more comfort-food recipes. This Loaded Broccoli Cheese & Potato Soup is everything you want in a fall meal — cheesy, hearty, and crowd-pleasing. It’s a hit with kids and adults alike.
Pull out your favorite boots and sweaters, then make this soup whenever you want a warming, satisfying dinner.
Loaded Broccoli Cheese & Potato Soup
Ingredients
- 4 Tbsp Butter
- ½ medium Onion, chopped small
- 2 Carrots, diced
- 1 ½ Celery Ribs, diced
- ¼ cup Flour
- 4 cups Chicken Broth, low sodium
- 1 ½ lbs Gold or White Potatoes, diced
- 1 lb Frozen Broccoli Florettes
- 1 ¼ tsp Kosher Salt
- ½ tsp Black Pepper
- 2 cups Milk
- 7 Slices Cooked Bacon, divided, chopped
- 4 cups Sharp Cheddar Cheese, divided, grated
Instructions
- Melt butter in a large 5–7 quart pot.
- Add onion, carrots, and celery; sauté until softened.
- Sprinkle flour over the vegetables, increase heat slightly, and stir until a paste forms.
- Gradually whisk in the chicken broth, making sure no lumps form.
- Add the potatoes and cook about 10 minutes, until they begin to soften.
- Add the broccoli, salt, and pepper. Stir and cook another 5 minutes, stirring occasionally.
- Add the milk and heat through.
Chunky Soup
- If you prefer a chunky texture, stir in the bacon and most of the cheese now, then serve.
Creamy Soup with Some Texture
- Remove 4 cups of soup to a bowl and set aside. Use an immersion blender to puree the soup in the pot, then add back the reserved 4 cups.
- Stir in the bacon and cheese and allow the cheese to melt.
Creamy Soup
- For a fully creamy soup, puree the entire pot with an immersion blender (or carefully use a blender or food processor following the manufacturer’s guidelines for hot liquids).
- Stir in the bacon and cheese and let the cheese melt.
- Serve immediately.
Garnish
- Reserve ½ cup of cheese and one slice of chopped bacon for garnish. Optional: add a dollop of sour cream on top.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Resources to Make This Recipe and More
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