This loaded broccoli potato soup is thick, creamy, cheesy, and full of comforting flavor. It is packed with tender potatoes, broccoli, carrots, cheddar cheese, and crispy bacon, making it feel more like a hearty chowder than a simple soup.
It is the perfect recipe for cold days, family dinners, or anytime you want a warm bowl of homemade comfort food. The creamy cheese sauce blends beautifully with the vegetables, creating a rich and satisfying soup that everyone will love.
Why You’ll Love This Recipe
This soup is simple to make and full of flavor. The potatoes make it hearty, the broccoli adds freshness, the carrots bring a touch of sweetness, and the cheddar cheese gives it that creamy, rich finish.
It is also easy to adjust. You can make it thicker like a chowder or add extra milk if you prefer a thinner soup. For extra flavor, you can sauté fresh onion and garlic in the butter before adding the flour.
Ingredients
- 2 cans chicken broth, 14.5 oz each
- 2 to 3 large carrots, peeled and diced
- 4 medium potatoes, peeled and cut into small cubes
- 1 teaspoon onion powder
- 2 small heads broccoli, washed and diced small
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 3 1/2 to 4 cups milk
- 4 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon garlic pepper
- 6 slices bacon, cooked and chopped
Instructions
Step 1: Cook the Vegetables
In a large pot, combine the chicken broth, diced carrots, cubed potatoes, and onion powder.
Bring the mixture to a boil, then cover and simmer for about 10 minutes, or until the potatoes begin to soften.
Step 2: Add the Broccoli
Add the diced broccoli to the pot. Cover again and simmer for another 10 minutes, or until the broccoli and potatoes are tender.
Step 3: Make the Cheese Sauce
While the vegetables are cooking, melt the butter in a large saucepan over medium heat.
Whisk in the flour and cook for about 1 minute, or until lightly golden. This helps remove the raw flour taste and creates a smooth base for the sauce.
Slowly whisk in the milk and continue cooking for about 5 minutes, or until the sauce thickens.
Step 4: Add the Cheese
Add the shredded cheddar cheese to the sauce and stir until fully melted and smooth.
Season with salt and garlic pepper.
Step 5: Combine the Soup
Pour the cheese sauce into the large pot with the cooked vegetables. Stir well until everything is combined and creamy.
If the soup is too thick, add a little extra milk until it reaches your desired consistency.
Step 6: Add Bacon and Serve
Stir in the cooked chopped bacon, or sprinkle it on top before serving.
Serve hot and enjoy with crusty bread, crackers, or a simple side salad.
Optional Add-Ins and Variations
For extra flavor, sauté minced onion and garlic in the butter before adding the flour.
If you like a little heat, add a dash of hot sauce, chili flakes, or cayenne pepper at the end.
For a thicker texture, lightly mash some of the potatoes and vegetables with a potato masher before adding the cheese sauce.
You can also top each bowl with extra shredded cheese, bacon, green onions, or sour cream.
Tips for the Best Broccoli Potato Soup
Use freshly shredded cheddar cheese if possible. It melts smoother than pre-shredded cheese and gives the soup a better texture.
Cut the potatoes into small pieces so they cook evenly and quickly.
Do not boil the soup after adding the cheese sauce. Keep the heat low and stir gently to maintain a creamy texture.
Final Thoughts
This loaded broccoli potato soup is creamy, cheesy, hearty, and delicious. With tender vegetables, rich cheddar cheese, and crispy bacon, it is the kind of comforting homemade soup that tastes like it came from a cozy kitchen on a cold day.
It is easy enough for a weeknight meal and satisfying enough to serve to the whole family.
