Easy Loaded Broccoli Cheese Potato Soup

Finding a soup that’s both comforting and satisfying enough to serve as a complete meal can be tricky. Most soups either leave you hungry an hour later, or they’re so heavy and complicated that you need an entire afternoon to make them, and who has time for that on a busy weeknight?

That’s exactly why this loaded broccoli cheese potato soup has become my go-to recipe when I need something hearty and warming. It’s creamy and filling without being overly rich, comes together in about an hour, and packs in vegetables alongside all that melty cheddar goodness—plus, you can customize the toppings based on what you’re craving that day.

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What Kind of Potatoes Should I Use?

Russet potatoes are the go-to choice for this soup because they have a high starch content that breaks down beautifully as they cook, creating that thick, creamy texture you want in a loaded potato soup. You could also use Yukon Golds if that’s what you have on hand – they’ll give you a slightly creamier, buttery flavor and hold their shape a bit more. I’d avoid waxy potatoes like red potatoes for this recipe since they don’t break down as easily and won’t give you that same comforting, hearty consistency. Make sure to peel and cube your potatoes into similar-sized pieces so they cook evenly in the broth.

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Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Bacon: You can use turkey bacon if you prefer, or skip the bacon entirely and add a tablespoon of butter for cooking the onions. The soup will still taste great, just a bit less smoky.
• Russet potatoes: Yukon gold potatoes work well here too. They’re a bit creamier and hold their shape better, which some people prefer. Red potatoes also work in a pinch.
• Cheddar cheese: While cheddar gives this soup its classic flavor, you can mix in some Gruyere, Monterey Jack, or even pepper jack if you want a little kick. Just avoid pre-shredded cheese if possible – it doesn’t melt as smoothly.
• Chicken broth: Vegetable broth works fine if you want to keep it vegetarian (just skip the bacon or use a plant-based version). The flavor will be a bit lighter but still tasty.
• Heavy cream: Half-and-half or whole milk can replace the cream for a lighter version. You can also use Greek yogurt stirred in at the end, though the texture will be slightly different.
• Fresh broccoli: Frozen broccoli florets work just fine here. No need to thaw them first – just add them straight to the pot and cook until tender.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the cheese while the pot is still on high heat, which can cause it to become grainy and separate – always turn off the heat first and stir the cheese in gradually to keep it smooth and creamy.

Another common error is cutting your potatoes too large, which means they won’t cook through in the 10 to 15 minute simmer time, so aim for bite-sized cubes about 1/2 inch thick.

Don’t forget to save some of that crispy bacon for topping instead of stirring it all back into the soup, as the texture contrast makes each bite more interesting.

Finally, if your soup turns out too thick after adding the cheese, thin it out with a splash of chicken broth or milk rather than water, which keeps the flavor rich and doesn’t water down your hard work.

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What to Serve With Loaded Broccoli Cheese Potato Soup?

This soup is already pretty hearty on its own, but I love serving it with some crusty bread or warm dinner rolls for dipping into all that cheesy goodness. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the soup and adds a nice fresh crunch. If you’re feeding a crowd, consider setting up a topping bar with extra shredded cheddar, crumbled bacon, chopped scallions, and sour cream so everyone can customize their bowl. For a complete meal, a basic Caesar salad or some roasted vegetables like carrots or Brussels sprouts round things out nicely without making the meal feel too heavy.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. Just let it cool down completely before storing. It’s one of those soups that actually tastes even better the next day once all the flavors have had time to meld together.

Freeze: You can freeze this soup for up to 2 months, though the texture might change slightly since it has cream and cheese. Let it cool completely, then store it in freezer-safe containers, leaving a bit of room at the top for expansion.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it seems too thick after storing, just add a splash of chicken broth or milk to loosen it up. You can also microwave individual portions, but stir it halfway through to heat evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3400
• Protein: 120-140 g
• Fat: 200-220 g
• Carbohydrates: 180-210 g

Ingredients

For the soup base:

• 1 yellow onion
• 3 scallions
• 4 garlic cloves
• 3/4 tsp black pepper
• 4 cups chicken broth (I use Swanson broth for a consistent savory base)
• 1 lb russet potatoes (peeled and cut into 1/2-inch cubes)
• 1 head broccoli (cut into small 1/2-inch florets)
• 4 cups cheddar cheese (I prefer Tillamook Sharp Cheddar for its melting quality)
• 3/4 cup cream
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• salt

For the topping:

• 5 slices bacon (chopped into 1/4-inch bits before frying)

For serving (optional):

• sour cream
• crusty bread

Step 1: Prepare Ingredients and Cook Bacon

• 5 slices bacon
• 1 lb russet potatoes
• 1 head broccoli
• 1 yellow onion
• 4 garlic cloves
• 3 scallions

Peel and cut potatoes into 1/2-inch cubes, cut broccoli into small 1/2-inch florets, dice the yellow onion, mince garlic cloves, and chop bacon into 1/4-inch bits.

In a large pot over medium heat, cook the bacon for 8-10 minutes, stirring occasionally, until it’s crispy and golden.

Remove bacon with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the pot—this flavorful fat will be your cooking base for the aromatics.

Step 2: Build the Aromatic Base

• bacon fat from Step 1
• 1 yellow onion, diced
• 3 scallions, whites separated from greens
• 4 garlic cloves, minced
• 3/4 tsp black pepper

Add the diced onion to the pot with the bacon fat and cook over medium heat for 3-5 minutes, stirring occasionally, until softened and translucent.

Add the scallion whites (reserving the green tops for garnish), minced garlic, and black pepper, cooking for another minute until fragrant.

This layering of aromatics creates a deeply flavorful foundation for the soup.

Step 3: Simmer Potatoes and Broccoli

• 4 cups chicken broth
• 1 lb russet potatoes, cubed from Step 1
• 1 head broccoli, florets from Step 1

Pour in the chicken broth and add the prepared potato cubes and broccoli florets, stirring to combine.

Bring the mixture to a simmer over medium-high heat, then reduce heat to medium-low, cover with a lid, and simmer gently for 10-15 minutes until the potatoes are completely tender when pierced with a fork.

I find that covering the pot traps steam and ensures the vegetables cook evenly without overcooking the broccoli.

Step 4: Melt Cheese and Finish the Soup

• 4 cups cheddar cheese
• 3/4 cup cream
• salt
• black pepper

Turn off the heat and add the shredded cheddar cheese and cream, stirring gently but thoroughly until the cheese is completely melted and the soup is creamy and smooth.

The residual heat will melt the cheese without scorching it—avoid high heat here as it can cause the cheese to become grainy or separated.

Taste and adjust seasoning with salt and additional black pepper as needed.

Step 5: Add Final Seasonings and Garnish

• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• bacon from Step 1

Stir in the smoked paprika and cayenne pepper, which add warmth and subtle smokiness without overpowering the cheese flavor.

Add the cooked bacon back into the pot and stir to distribute evenly throughout the soup.

I like to taste one more time and adjust salt if needed—the bacon and broth provide saltiness, so be careful not to over-season.

Step 6: Serve

• sour cream
• 3 scallions, green tops reserved
• crusty bread

Ladle the soup into bowls and top each serving with a dollop of sour cream and a sprinkle of the reserved scallion greens.

Serve immediately with crusty bread for dipping.

Easy Loaded Broccoli Cheese Potato Soup

Delicious Easy Loaded Broccoli Cheese Potato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Calories 3200 kcal

Ingredients

  

For the soup base::

• 1 yellow onion
• 3 scallions
• 4 garlic cloves
• 3/4 tsp black pepper
• 4 cups chicken broth (I use Swanson broth for a consistent savory base)
• 1 lb russet potatoes (peeled and cut into 1/2-inch cubes)
• 1 head broccoli (cut into small 1/2-inch florets)
• 4 cups cheddar cheese (I prefer Tillamook Sharp Cheddar for its melting quality)
• 3/4 cup cream
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• salt

For the topping::

• 5 slices bacon (chopped into 1/4-inch bits before frying)

For serving (optional):

• sour cream
• crusty bread

Instructions

 

• Peel and cut potatoes into 1/2-inch cubes, cut broccoli into small 1/2-inch florets, dice the yellow onion, mince garlic cloves, and chop bacon into 1/4-inch bits. In a large pot over medium heat, cook the bacon for 8-10 minutes, stirring occasionally, until it's crispy and golden. Remove bacon with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the pot—this flavorful fat will be your cooking base for the aromatics.
• Add the diced onion to the pot with the bacon fat and cook over medium heat for 3-5 minutes, stirring occasionally, until softened and translucent. Add the scallion whites (reserving the green tops for garnish), minced garlic, and black pepper, cooking for another minute until fragrant. This layering of aromatics creates a deeply flavorful foundation for the soup.
• Pour in the chicken broth and add the prepared potato cubes and broccoli florets, stirring to combine. Bring the mixture to a simmer over medium-high heat, then reduce heat to medium-low, cover with a lid, and simmer gently for 10-15 minutes until the potatoes are completely tender when pierced with a fork. I find that covering the pot traps steam and ensures the vegetables cook evenly without overcooking the broccoli.
• Turn off the heat and add the shredded cheddar cheese and cream, stirring gently but thoroughly until the cheese is completely melted and the soup is creamy and smooth. The residual heat will melt the cheese without scorching it—avoid high heat here as it can cause the cheese to become grainy or separated. Taste and adjust seasoning with salt and additional black pepper as needed.
• Stir in the smoked paprika and cayenne pepper, which add warmth and subtle smokiness without overpowering the cheese flavor. Add the cooked bacon back into the pot and stir to distribute evenly throughout the soup. I like to taste one more time and adjust salt if needed—the bacon and broth provide saltiness, so be careful not to over-season.
• Ladle the soup into bowls and top each serving with a dollop of sour cream and a sprinkle of the reserved scallion greens. Serve immediately with crusty bread for dipping.