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Loaded Broccoli Cheddar Potato Soup with Crispy Bacon

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This hearty, creamy soup combines tender potatoes, fresh broccoli, sharp cheddar, and crispy bacon for the ultimate comfort food. It’s quick, customizable, and perfect for cozy weeknights or feeding a crowd.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and diced
  • 3 cups broccoli florets, chopped into bite-sized pieces
  • 2 cups sharp cheddar cheese, shredded
  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth or vegetable broth
  • 1 cup whole milk
  • 1/4 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • Salt and black pepper, to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • Pinch of cayenne pepper (optional)
  • Green onions, sliced (for topping)
  • Sour cream (for serving, optional)

Instructions

  1. Add chopped bacon to a cold large soup pot or Dutch oven. Turn heat to medium and cook, stirring often, until bacon is crispy (about 8-10 minutes). Transfer bacon to a paper towel-lined plate using a slotted spoon. Leave about 2 tablespoons of bacon fat in the pot.
  2. Add butter to the bacon fat. Once melted, add diced onions, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until veggies soften and onions are translucent. Add minced garlic and cook another 1 minute, just until fragrant.
  3. Sprinkle flour over the veggies and stir well. Cook for 1-2 minutes to form a roux. Slowly pour in the chicken broth while whisking to avoid lumps.
  4. Add diced potatoes, salt, pepper, and a pinch of cayenne if using. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for about 12-15 minutes, or until the potatoes are fork-tender.
  5. Stir in chopped broccoli. Simmer uncovered for 5 minutes, just until broccoli is tender but still bright green.
  6. For a thick, creamy texture, use an immersion blender to partially blend the soup right in the pot, leaving some chunks for texture. If using a regular blender, ladle out a few cups, blend until smooth, and return to the pot.
  7. Turn heat to low. Stir in shredded cheddar and milk until cheese melts and soup is creamy. Taste and adjust seasoning as needed. If soup is too thick, add extra broth or milk until desired consistency.
  8. Ladle soup into bowls. Top with crispy bacon, sliced green onions, and a dollop of sour cream if desired. Serve hot.

Notes

For a vegetarian version, skip the bacon and use vegetable broth. To make it gluten-free, use a 1:1 gluten-free flour blend or thicken with a cornstarch slurry. For a dairy-free soup, substitute plant-based butter, cheese, and milk. Add cheese off heat to prevent it from turning oily. Soup thickens as it sits; thin with extra broth or milk if needed. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: broccoli cheddar soup, loaded potato soup, bacon, comfort food, easy soup, creamy soup, family dinner, weeknight meal, gluten-free option, vegetarian option

Find it online: https://realityeats.com/loaded-broccoli-cheddar-potato-soup-recipe-with-crispy-bacon-easy-comfort-food/