Loaded Broccoli Potato Soup That Eats Like a Baked Potato Bar (In a Bowl)

Picture this: cold day, zero patience, and a bowl that tastes like a hug with extra toppings. That’s this Loaded Broccoli Potato Soup—hearty, cheesy, and unapologetically over-the-top. It’s the fastest way to turn “meh” weeknights into something that feels low-key luxurious.

And yes, it includes bacon, sharp cheddar, and a swirl of sour cream because we’re civilized. Want a dinner that crushes cravings and reheats like a champ? You found it.

Why This Recipe Works

• Smart layering of flavors: Onion, garlic, and bacon fat set the foundation, so every spoonful tastes rich and savory—not flat.
• Two textures, one bowl: Purée half for creaminess, leave chunks for satisfaction.

  It’s a balance, not baby food.

• Starch does the heavy lifting: Yukon gold potatoes naturally thicken the soup without needing a floury roux.
• Sharp cheddar + sour cream: Tang and umami come together, so the soup tastes like a loaded baked potato—just spoonable.
• Broccoli added at the right time: Toss it in late so it stays vibrant and slightly crisp, not sad and khaki.

Ingredients

• 6 slices thick-cut bacon, chopped
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
• 4 cups low-sodium chicken broth (or vegetable broth)
• 2 cups broccoli florets, chopped small
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 cups sharp cheddar cheese, freshly shredded
• 1/2 cup sour cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper, plus more to taste
• 3/4 to 1 teaspoon kosher salt, to taste
• Optional: pinch of red pepper flakes
• Toppings: sliced scallions, extra cheddar, more sour cream, crispy bacon bits, chives

Instructions

1. Crisp the bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crisp, 6–8 minutes. Remove with a slotted spoon and set aside. Leave 1–2 tablespoons of bacon fat in the pot.
2. Sauté the aromatics: Add butter to the pot.

   Stir in onion and cook until translucent, about 4–5 minutes. Add garlic and cook 30 seconds until fragrant. No burning allowed.

3. Build the base: Add potatoes, smoked paprika, pepper, and a pinch of salt.

   Stir to coat. Pour in broth and bring to a boil, then reduce to a simmer. Cook 12–15 minutes until potatoes are fork-tender.

4. Add broccoli at the right time: Stir in the chopped broccoli and simmer another 4–6 minutes, until bright green and just tender.

   We want life in it.

5. Blend for body: Using an immersion blender, purée about half the soup right in the pot. Or transfer 3–4 cups to a blender, blend carefully, then return to the pot. Aim for creamy-with-chunks texture.
6. Make it loaded: Reduce heat to low.

   Stir in milk, cream, Dijon, and sour cream. Gradually add cheddar in small handfuls, stirring constantly until melted and smooth. Do not boil after adding dairy.

7. Taste and adjust: Add salt to taste (broth and bacon vary), more pepper, and red pepper flakes if you like a whisper of heat.

   If too thick, splash in more milk or broth. If too thin, simmer gently 5 minutes.

8. Finish and serve: Stir in half the bacon. Ladle into bowls and top with remaining bacon, extra cheddar, sour cream, and scallions.

   Flex a little.

Preservation Guide

• Fridge: Cool completely, store in airtight containers up to 4 days. The flavors deepen—like leftovers that got promoted.
• Reheat: Warm gently on the stove over low heat, adding milk or broth to loosen. Don’t boil, or the dairy can split.
• Freezer: Technically possible, practically meh.

  Dairy-based soups can separate. If freezing, skip the cheese and sour cream; add them after reheating. Freeze up to 2 months.

• Meal prep tip: Keep toppings separate.

  Nobody wants soggy bacon or wilted scallions.

What’s Great About This

• Big flavor, simple moves: Nothing fancy—just timing and good ingredients doing heavy lifting.
• Customizable comfort: Make it chunkier, cheesier, or greener. Your bowl, your rules.
• Weeknight-friendly: On the table in about 35–40 minutes, with minimal mess and maximum payoff.
• Crowd-pleaser: Feels like a loaded baked potato, but creamier and easier to share.

Don’t Make These Errors

• Boiling after dairy: This is how you get grainy cheese and separated soup. Keep it low and slow once the milk and cheese go in.
• Adding broccoli too early: Overcooked broccoli turns dull and mushy.

  It only needs a few minutes.

• Using pre-shredded cheese: It’s coated with anti-caking agents that don’t melt smoothly. Shred your own for silky results, IMO.
• Skipping salt checks: Salt levels vary with broth and bacon. Taste before serving and adjust like a pro.
• Over-blending: You’re making soup, not baby purée.

  Blend halfway for the best mouthfeel.

Recipe Variations

• Vegetarian version: Skip bacon, use butter or olive oil, and swap in veggie broth. Add a teaspoon of soy sauce or miso for umami.
• Lighter take: Use 2% milk and Greek yogurt instead of cream and sour cream. Still creamy, still satisfying.
• Extra protein: Stir in shredded rotisserie chicken or browned sausage at the end.
• Spicy upgrade: Use pepper jack cheese, add diced jalapeño with the onions, and finish with hot sauce.
• Roasted flavor bomb: Roast the broccoli and potatoes at 425°F with olive oil and salt until caramelized, then add to the broth and blend.

  Deeper flavor, same comfort.

• Gluten-free assurance: This recipe is naturally GF as written (no flour). Just verify your broth and mustard are certified GF.
• Dairy-free path: Use olive oil, coconut milk or cashew cream, and a good meltable dairy-free cheese. Finish with a squeeze of lemon for brightness.

FAQ

Can I make this in a slow cooker?

Yes.

Add bacon (pre-cooked), onions, garlic, potatoes, broth, paprika, salt, and pepper to the slow cooker. Cook on low 6–7 hours or high 3–4 until tender. Stir in broccoli for the last 30–40 minutes.

Blend partially, then add milk, cream, sour cream, and cheese on warm until melted.

What’s the best potato for this soup?

Yukon golds are ideal—they’re starchy enough to thicken but naturally creamy. Russets work too but may break down more; red potatoes hold their shape but won’t get as velvety.

How do I prevent the cheese from clumping?

Kill the heat or set it to low, add cheese in small handfuls, and stir constantly. Also, use freshly shredded cheese and avoid boiling after it’s added.

FYI, acid (like too much mustard) can also make melting weird—stick to the measured amount.

Can I leave out the bacon?

Absolutely. Use butter or olive oil to sauté and add a teaspoon of smoked paprika for a little “bacon-y” depth. Finish with extra scallions and a touch of smoked salt if you have it.

How thick should the soup be?

Think “spoon stands up lazy” thick.

If it’s too dense, thin with milk or broth; too thin, simmer 5 minutes uncovered or blend a bit more.

Is there a way to make it brighter?

Yes—stir in a teaspoon of lemon juice or a splash of apple cider vinegar right before serving. It lifts the richness without making it sour.

Can I use frozen broccoli?

Totally. Add it straight from the freezer in the last 5–6 minutes.

It softens fast, so watch the texture.

Does this reheat well for lunch?

It does. Reheat gently and add a splash of milk to bring it back to creamy. Pack toppings separately so they stay fresh and crisp.

The Bottom Line

Loaded Broccoli Potato Soup is the cozy dinner that hustles—fast, rich, and customizable, with legit restaurant-level flavor.

It’s the “I had a day” solution that still feels like you cooked with intention. Keep the technique tight, the toppings generous, and the heat low after dairy, and you’ll have a bowl that wins every time. Now grab a spoon and claim your comfort.