Loaded Broccoli Potato Soup is a delightful and hearty dish that warms you up on chilly days. It’s incredibly simple to make and uses wholesome ingredients found in most kitchens. Perfect for busy evenings, this soup is not only tasty but also customizable — you can easily add whatever vegetables or seasonings you have on hand.
Recipe Information
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 180
Protein: 5g
Carbohydrates: 30g
Fat: 6g
Fiber: 4g
Sugar: 2g
Sodium: 600mg
Why Make Loaded Broccoli Potato Soup
Loaded Broccoli Potato Soup is packed with nutrients from the vegetables and broth, making it a healthy option for a family meal. Broccoli is an excellent source of vitamins C and K, while potatoes provide essential carbohydrates. This soup is versatile; you can add in extras like cheese, bacon, or beans to suit your family’s tastes. It’s a comforting dish that delivers both flavor and health benefits with every spoonful.
How to Make Loaded Broccoli Potato Soup Step by Step
Ingredients
- 2 – 14.5 oz. cans chicken broth
- 2-3 large carrots, peeled and diced
- 4 medium potatoes, peeled and cubed into small pieces
- 1 tsp. onion powder
- 2 small heads broccoli (washed and diced small)
- 3 Tbsp. butter
Directions
In a large pot, melt the butter over medium heat. Add the diced carrots and potatoes, and sauté for about 5 minutes. Pour in the chicken broth and bring to a boil. Reduce heat to a simmer, then stir in the onion powder and broccoli. Cook until the vegetables are tender, about 15-20 minutes. Serve hot and enjoy!
How to Serve Loaded Broccoli Potato Soup
This Loaded Broccoli Potato Soup pairs wonderfully with crusty bread or a fresh garden salad. For an extra touch, sprinkle some shredded cheese on top before serving for added flavor and creaminess. You can also include a dollop of sour cream or Greek yogurt to enhance the richness of the soup.
How to Store Loaded Broccoli Potato Soup
To store Loaded Broccoli Potato Soup, let it cool to room temperature before transferring it to an airtight container. It can be kept in the fridge for up to three days. When you’re ready to enjoy it again, simply reheat it on the stove or in the microwave until warmed through. If you want to freeze it, put it in a freezer-safe container for up to three months, but be aware that the texture may change slightly when thawed.
Expert Tips for Cooking Loaded Broccoli Potato Soup
- For added creaminess, consider blending a portion of the soup before serving.
- If you like a little heat, add some crushed red pepper flakes or diced jalapeños.
- Try using vegetable broth for a vegetarian version, and swap the butter for olive oil for a lighter option.
Delicious Variations of Loaded Broccoli Potato Soup
For a spicy twist, you can add some diced green chilies for heat. If you’re looking for a fresh flavor, consider incorporating fresh herbs like parsley or thyme. Another delightful variation is to add citrus zest, such as lemon or lime, which can brighten the dish and enhance the flavors.
Frequently Asked Questions about Loaded Broccoli Potato Soup
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works great and can save prep time. Just add it towards the end of the cooking process.
How do I make this soup vegan?
To make a vegan version, use vegetable broth and replace the butter with olive oil or vegan butter.
How can I thicken the soup?
If you prefer a thicker soup, you can mash some of the cooked potatoes or add a cornstarch slurry while it’s simmering.
Conclusion
Loaded Broccoli Potato Soup is a treat that you simply have to try. With its rich flavors and satisfying ingredients, it’s an easy dish everyone will love. Whether you’re cooking for family or enjoying it solo, this soup is perfect any day of the week.
Loaded Broccoli Potato Soup
Ingredients
Broth and Vegetables
- 2 14.5 oz. cans chicken broth
- 2-3 large carrots, peeled and diced
- 4 medium potatoes, peeled and cubed
- 1 tsp. onion powder
- 2 small heads broccoli, washed and diced small
Fats
- 3 Tbsp. butter
Instructions
Cooking
- In a large pot, melt the butter over medium heat.
- Add the diced carrots and potatoes, and sauté for about 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Reduce heat to a simmer, then stir in the onion powder and broccoli.
- Cook until the vegetables are tender, about 15-20 minutes.
- Serve hot and enjoy!
