Oh yes—Loaded Broccoli Potato Cheese Soup is pure comfort food: creamy, cheesy, and packed with flavor. Here’s a hearty recipe:
Ingredients
- 2 cups broccoli florets (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 1 cup milk (or cream for extra richness)
- 1½ cups shredded cheddar cheese
- 2 tbsp butter
- 2 tbsp flour
- Salt and pepper to taste
- Optional toppings: extra shredded cheese, crumbled bacon, green onions
Instructions
- Cook veggies – In a large pot, melt butter over medium heat. Sauté onions and garlic until soft. Add potatoes and broccoli, then pour in the broth. Bring to a boil, reduce heat, and simmer until potatoes are tender (~15–20 minutes).
- Make it creamy – In a separate small pan, melt 2 tbsp butter, stir in flour to make a roux, and cook 1–2 minutes. Slowly whisk in milk until smooth and slightly thickened.
- Combine – Pour the milk mixture into the soup, stirring well. Let it simmer for 5 minutes.
- Add cheese – Gradually stir in shredded cheddar until melted. Taste and adjust salt and pepper.
- Serve – Top with extra cheese, bacon bits, or green onions if desired.
💡 Tips:
- For a smoother soup, use an immersion blender to partially puree it while leaving some chunks for texture.
- You can swap half-and-half or cream for milk for a richer version.
- A sprinkle of smoked paprika or a dash of hot sauce adds a nice depth.
If you want, I can give a “loaded” version with all the extras” like bacon, sour cream, and crunchy croutons for the ultimate comfort bowl. Do you want that?
