Cozy Up with This Easy Loaded Broccoli Soup Recipe
On
27/11/2024Reading time:
7 min
Summary:
Craving comfort in a bowl? This Loaded Broccoli-Cheddar Soup combines creamy goodness with the flavors of a loaded potato. Topped with crispy bacon, cheese, sour cream, and scallions, it’s perfect for chilly days. Easily make it vegetarian by skipping the bacon and using vegetable broth. Get the full recipe now!
Loaded Broccoli Soup
This broccoli-Cheddar soup takes comfort food to the next level, blending the warmth of a hearty soup with the toppings you’d find on a loaded baked potato. Every spoonful bursts with flavor and texture, thanks to crispy bacon bits, shredded cheese, sour cream, and fresh scallions. It’s the perfect dish for chilly days or when you need a cozy, satisfying meal. The creamy base, thickened with potato, complements the tender broccoli stems and florets beautifully. For a vegetarian twist, simply omit the bacon and swap the chicken broth for vegetable broth.
Ingredient
2 slices center-cut bacon, chopped
4 scallions, thinly sliced, white and green parts separated, divided
2 cloves garlic, finely chopped
15 ounces broccoli, stems cut into ½-inch pieces and florets cut into 1-inch pieces (5 cups total)
1 small russet potato, peeled and cut into ½-inch pieces
4 cups unsalted chicken broth
¼ teaspoon salt
1 cup shredded sharp Cheddar cheese, divided
¼ cup sour cream
Serve the soup with toppings: ¼ cup sour cream, the remaining ¼ cup Cheddar, the crispy bacon, and scallion greens.
Directions
In a large saucepan, cook chopped bacon over medium heat, stirring frequently, until crisp, about 5 minutes. Transfer the bacon to a plate lined with paper towels using a slotted spoon, leaving the drippings in the pot.
Sauté the scallion whites in the reserved drippings over medium heat, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
Stir in the broccoli stems and florets, potatoes, and 4 cups of broth. Bring the mixture to a boil over medium-high heat, then reduce to medium, cover, and let it simmer until the broccoli and potatoes are tender, approximately 12 minutes. Remove from heat and mix in ¼ teaspoon salt.
Transfer 3½ cups of the soup to a blender. Secure the lid, remove the center cap to let steam escape, and cover the opening with a clean towel. Blend until smooth, about 2 minutes. (Be cautious with hot liquids.) Pour the blended soup back into the pot and stir in ¾ cup Cheddar, a little at a time, until melted and creamy.