Description

Indulge in a bowl of Loaded Creamy Broccoli Potato Soup, the perfect comfort dish for chilly evenings. This rich and velvety soup combines fresh broccoli, buttery Yukon Gold potatoes, and a hint of garlic, all enveloped in a creamy, cheesy base. Ideal for cozy gatherings or quiet nights in, this recipe is both easy to prepare and delightful to share. Garnish with your favorite toppings for an extra touch of warmth and flavor.

Ingredients

Scale

2 cups fresh broccoli, chopped
3 medium Yukon Gold potatoes, diced
1 medium onion, diced
2 cloves garlic, minced
4 cups low-sodium vegetable broth
4 oz cream cheese
1 cup shredded cheddar cheese
2 tbsp olive oil
Salt & pepper to taste

Instructions

In a large pot over medium heat, warm olive oil. Add diced onion and sauté until translucent.
Stir in minced garlic and cook until fragrant, about 1-2 minutes.
Add chopped broccoli and diced potatoes; stir to combine.
Pour in vegetable broth until veggies are submerged. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until tender.
Stir in cream cheese until melted and combined.
For a smoother texture (optional), blend part or all of the soup using an immersion blender.
Fold in shredded cheddar cheese until fully melted; season with salt and pepper.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 310
Sugar: 3g
Sodium: 650mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 9g
Cholesterol: 40mg

Keywords: For a vegan version, use plant-based cream cheese and cheese alternatives. Add spices like nutmeg or paprika for additional flavor. Store leftovers in an airtight container for up to three days; reheat gently on the stovetop.