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Everyone loves a good potato soup recipe, and this Loaded Broccoli Potato Soup is going to be the one you’ll want to make all fall & winter long!
This soup is one of the most requested soups on rotation in our household. While I also have a really great crockpot potato soup recipe, this is the best stovetop potato soup I’ve ever had!
What goes in Loaded Broccoli Potato Soup?
Surprisingly, the ingredients are fairly simple for this recipe.
- Yellow Potatoes
- Broccoli
- Bacon
- Onion
- Minced Garlic
- Shredded Cheddar Cheese
- Heavy Whipping Cream
- Chicken Broth
- Cream Cheese
- Butter
- Salt
- Pepper
I know – there’s not much to it as far as ingredients go, but it is INSANE how flavorful and rich this soup is!
Loaded Broccoli Potato Soup Recipe
This hearty potato soup is loaded with bacon and cheese, and packed with flavor. It's perfect for cold fall and winter nights, and sure to become your family's new favorite soup!
Equipment
- 1 Soup Pot
Ingredients
- 8 Yellow Potatoes medium to large – cubed
- 2 heads Fresh Broccoli, medium to large chopped
- 8-10 slices Bacon (thick cut) cut into smaller pieces (about ½ in. thick)
- 1 Onion diced
- 6 cups Chicken Broth
- 3 -3½ cups Heavy Whipping Cream
- 3-4 cups Shredded Cheddar Cheese
- ½. – 1 tbsp Minced Garlic
- 4-6 tbsp Butter
- 1 block Cream Cheese Softened & cut into cubes, 8 oz.
- 1 tsp Salt to start – season to taste
- ½ tsp Pepper to start – season to taste
Instructions
- Fry your bacon pieces in your pot over medium heat. Carefully remove the bacon & set aside on a plate. Drain some of the bacon grease from the pot, but leave enough grease to cook your onions in.
- Add the diced onion into the pot. Cook about 2-3 minutes.
- Then add in the minced garlic, & the butter. Gently stir, and let cook about 30-45 seconds. Be sure to not overcook the garlic – you don't want to burn it.
- Add in the heavy whipping cream, chicken broth, cream cheese, salt, pepper, cubed potatoes, & chopped broccoli.
- Stir to mix well. Bring to a boil, then decrease the heat to Low. Let the soup simmer about 20-25 minutes.
- After 20-25 minutes add in the shredded cheddar cheese. Stir well to melt the cheese, and let it simmer at least a few more minutes to really get the cheese melted.
- Remove the soup from heat. Spoon out into bowls, serve, & enjoy!
Tried this recipe?Let us know how it was!
Recipe Notes for Loaded Broccoli Potato Soup
The Potatoes
- I almost always use yellow potatoes for this recipe, but russet potatoes are also a good option
- You can also use red potatoes. I’ve personally never used them in this soup, but I do like them in other recipes!
Bacon
- If you can, get thick cut quality bacon for this recipe. The bacon really helps seal in the flavor, so the better quality your bacon is, the better the flavor will be.
- If you’re wanting to cut some calories from this recipe, you can use a few slices less bacon & still get great flavor.
- Also, you CAN use other types of bacon other than pork, but I’ve not tried them. Therefore, I can’t say how much it would change the flavor
- Of course, don’t forget to save some of the bacon grease to cook your onions in.
Broccoli
- While using fresh broccoli for this recipe is preferred, you could also use frozen broccoli as well.
- If using frozen, I would use two or three 10-12 ounce bags, and cook the broccoli a bit before adding to the pot.
Onion
- Typically, I use a yellow or a sweet onion in this recipe. You can also use a white onion as well.
Cheese
- For the cheese, I almost always use shredded cheddar cheese.
- You can also use mild cheddar as well. Or if you’d rather try some other flavor profiles, you can try some other cheeses. Cheddar has just always been my go-to for this recipe.
- Additionally, I use regular cheese for all my recipes. If you’d prefer to use a low fat cheese, you can. The flavor will not be the same though.
- You can reduce the amount of the cheese to save calories, if you’d like. But I’d still use at least 1-2 cups, even if you reduce the amount.
Butter
- In all of my recipes, I like to use real butter – not margarine. The ingredients are much simpler, and it tastes better.
- Try out Kerrygold, or an off brand like Aldi’s Irish Butter
Heavy Whipping Cream
- The cream does have a lot of calories, so you can cut back and substitute with a lower calorie dairy option, and more broth if you’d like. It just won’t be as creamy that way.
Cream Cheese
- I prefer the regular cream cheese – if you’d rather use low / reduced fat, that is up to you! Just know that it won’t have as full of a flavor.
Garlic
- For the minced garlic, I usually cook with fresh minced garlic, not store bought.
- If you’re using fresh garlic, start with less – 1/2 to 3/4 of a tablespoon. Fresh garlic is typically stronger than store bought minced garlic, so less is more.
- It’s 100% fine to use store bought minced garlic. And if you’re not big on garlic, just use a little less than directed.
Salt & Pepper
- Less is more when it comes to seasonings. Start out with a smaller amount, and incrementally add in more to your taste.
Can you cook the bacon and onions separately?
- Absolutely! You can cook the bacon & onions separately, and then add them to the pot, if that’s your preference.
Missing some bread? Pair your Loaded Broccoli Potato Soup with a toasty melty Grilled Cheese
Be sure to try my favorite Grilled Cheese Recipe. Years of trial and error have went into that recipe – so it’s definitely a good one!
Like this Recipe?
Don’t forget to rate it, and leave me a comment below!
