Step 1: Cook the Potatoes and Broccoli
- Boil the potatoes: In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 10-12 minutes, or until tender but not falling apart. Drain and set aside.
- Steam the broccoli: While the potatoes cook, steam the broccoli florets in a separate pot or steamer basket for about 5-7 minutes, or until they are tender but still vibrant green. Set aside.
Step 2: Cook the Bacon
- Crisp up the bacon: In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon and set aside. Reserve about 1 tablespoon of the bacon grease in the skillet for the next step.
Step 3: Make the Soup Base
- Sauté the onion and garlic: In the same large pot where you cooked the potatoes, melt 2 tablespoons of butterover medium heat. Add the onion and cook for about 5 minutes, until softened and translucent. Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
- Make a roux: Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 2-3 minutes, allowing the flour to brown slightly. This step will thicken the soup.
- Add the broth: Slowly whisk in the chicken or vegetable broth, making sure to dissolve the roux fully. Bring the mixture to a gentle simmer and cook for about 5 minutes.
Step 4: Combine Everything
- Add the potatoes and broccoli: Once the broth has thickened slightly, add the cooked potatoes and broccoli to the pot.
- Stir in the milk: Pour in the milk (or cream) and stir to combine. Let the soup simmer for another 5 minutes to blend the flavors.
Step 5: Add the Cheese and Seasonings
- Add the cheese: Stir in the shredded cheddar cheese, one handful at a time, until it melts smoothly into the soup. Make sure the heat is on low to avoid curdling the cheese.
- Season the soup: Add salt, pepper, paprika, and cayenne pepper to taste. Adjust the seasonings based on your preference.
Step 6: Garnish and Serve
- Top with sour cream and bacon: Ladle the soup into bowls and top each serving with a generous spoonful of sour cream and a sprinkling of crumbled bacon.
- Garnish with green onions: Add a touch of freshness by sprinkling green onions or chives on top.
- Optional extras: For extra decadence, you can add more shredded cheese, a drizzle of hot sauce, or a dash of black pepper for a bolder flavor.
Why You’ll Love This Recipe:
- Creamy and comforting: The combination of tender potatoes and rich cheddar cheese makes this soup the ultimate comfort food, perfect for cold days or when you need a meal that feels like a warm hug.
- Versatile and customizable: Don’t like bacon? Skip it! Want extra veggies? Add carrots or spinach. This recipe can easily be adjusted to fit your taste or dietary needs.
- Quick and easy: Ready in under an hour, this soup is simple enough for a busy weeknight meal but tasty enough to impress guests.
- Great for leftovers: The flavors only get better with time, so make a big batch and enjoy leftovers for a quick and delicious lunch.
Tips for the Perfect Loaded Broccoli Potato Soup:
- Thick or thin?: If you prefer a thicker soup, mash some of the potatoes after they’re cooked. For a thinner soup, add more broth or milk.
- Cheese matters: Use freshly shredded cheese for the best melting quality. Pre-shredded cheese often contains anti-caking agents that can affect the texture.
- Crisp bacon: Make sure your bacon is extra crispy for the best contrast in texture with the creamy soup.
- Gluten-free option: Substitute the flour with a gluten-free thickener like cornstarch or a gluten-free flour blend.
Storage and Reheating:
- Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: This soup can be frozen, but the texture of the potatoes may change slightly. Freeze for up to 3 monthsin an airtight container.
- Reheating: Reheat on the stovetop over low heat, stirring occasionally. You may need to add a splash of milk or broth to thin the soup if it has thickened in the fridge or freezer.
This Loaded Broccoli Potato Soup is a crowd-pleaser, offering rich, hearty flavors that the whole family will love. Whether you’re curling up with a warm bowl on a cold night or serving it at a dinner party, it’s guaranteed to satisfy. Enjoy with crusty bread or a side salad for a complete meal!