The Loaded Broccoli Potato Soup I Make on Repeat

Bacon fat infuses the soup with rich, smoky flavor.

By
Anne Wolf
Anne Wolf
Anne Wolf
Anne Wolf is a professional chef, food writer, R&D specialist, and chocolatier. After working in restaurants across the country, Anne shifted to recipe development and food science at America's Test Kitchen and is currently featured on Simply Recipes.
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Published November 12, 2025
Anne Wolf
A spoonful of broccoli potato soup garnished with scallions bacon and cream

Simply Recipes / Frank Tiu

Soup Sundays are sacred in our home, a fall and winter ritual dedicated to unapologetically lazy Sundays. It's the season to do nothing but cozy up on the couch just for cozy's sake. Football season is in full swing, which means the TV is monopolized. I can get into the snacks and communal yelling—it's oddly cathartic. But I'm typically not watching, content to crochet, read, or, I'll admit, scroll mindlessly. Meanwhile, a pot of soup simmers on the stove. 

This soup in particular is an all-time favorite, a mash-up of broccoli-cheddar baked potatoes and fully loaded potato skins. It's got big "game day" energy, practically a half-time show in itself.

Loaded Flavor in Every Bite

Let's be real. The potato in loaded potato skins is simply a vehicle for the good stuff: crunchy bacon, gooey cheese, cooling sour cream, and grassy scallions. Broccoli-cheddar baked potatoes? Same story. I'm here for the cheesy cruciferous center, please and thank you. This soup puts it all into one bowl.

Broccoli potato soup in a pot with a ladle served with toppings on the side

Simply Recipes / Frank Tiu

Key Ingredients

  • The bacon: The key to infusing smoky bacon flavor into this soup is rendering the fat first. Cook chopped bacon slowly over medium-low heat until the fat has melted away, then scoop out the crispy bits. The smoky, savory fat left in the pot will become the foundation for your soup.
  • Green onions, two ways: Green onions bring two personalities to the pot. The whites, sharper and more pungent, are cooked with the other aromatics, fortifying the soup’s savory backbone. The greens stay fresh and grassy, perfect sprinkled on top as a bright, herby garnish.
  • Broccoli, stem and all: While florets get all the attention, broccoli stems are generally sweeter and less bitter than spotlight-hogging florets. Cut the florets and stem into consistent, bite-sized pieces so they cook evenly alongside the chopped potato.
  • The spuds: Starchy russets are the MVP here. Their high starch content helps thicken the broth as the potatoes soften, creating a hefty texture without extra thickeners. They hold their shape just long enough to stay in distinct bites, cooking at the same rate as the broccoli.

How To Freeze and Reheat

You can easily freeze this soup in an airtight container for up to three months. To reheat, let the soup thaw, then warm on the stove over medium heat, stirring often, until it reaches 165°F. Avoid a hard boil since that can cause the soup to split. If it does separate or look broken, stir in warm water, a teaspoon at a time, until smooth again.

Broccoli potato soup with pieces of bread garnished with green onions and bacon

Simply Recipes / Frank Tiu

Loaded Broccoli Cheddar Potato Soup

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 6 servings
Yield 9 cups
Keep Screen Awake

Ingredients

  • 5 slices bacon, chopped

  • 1 small yellow onion, chopped

  • 3 whole green onions, thinly sliced, whites and greens separated

  • 3 cloves garlic, minced

  • 1/2 teaspoon freshly ground black pepper, plus more to taste

  • 4 cups chicken broth

  • 1 pound russet potatoes, peeled and cut into 1/2-inch pieces

  • 1 large head broccoli (about 1 pound), florets and stem cut into bite-size pieces

  • 4 cups (1 pound) shredded sharp cheddar cheese

  • 3/4 cup heavy cream

  • Salt, to taste

  • Sour cream, for serving, optional

  • Crusty bread, for serving, optional

Method

  1. Render the bacon:

    In a Dutch oven or large pot, cook the bacon over medium-low heat until crispy and the fat has melted, about 10 minutes. Reduce the heat if grease begins spitting. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave the rendered bacon fat in the pot.

  2. Cook the aromatics:

    Add the onion to the fat in the pot and increase heat to medium-high. Cook until softened, 3 to 5 minutes. Add the scallion whites, garlic, and pepper and cook until fragrant, about 1 minute.

  3. Simmer the soup:

    Stir in the broth, potatoes, and broccoli and bring to a simmer. Cover, reduce the heat to medium-low, and simmer until the potatoes and broccoli are tender, 10 to 15 minutes.

  4. Add the cheese:

    Turn off the heat and stir in the cheese and cream until the cheese is melted, about 2 minutes. Season to taste with salt and pepper.

  5. Serve:

    Dollop each portion with sour cream, if using, and sprinkle with scallion greens. Serve with crusty bread for dipping, if desired. 

    Refrigerate leftovers in an airtight container for up to 5 days. To reheat, gently warm in a pot over medium-low heat on the stove until hot all the way through.

    Love the recipe? Leave us stars and a comment below!

    Broccoli potato soup in a bowl with garnishes of sour cream scallions and crumbled bacon

    Simply Recipes / Frank Tiu
Nutrition Facts (per serving)
577 Calories
41g Fat
27g Carbs
28g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 577
% Daily Value*
Total Fat 41g 52%
Saturated Fat 23g 114%
Cholesterol 121mg 40%
Sodium 1318mg 57%
Total Carbohydrate 27g 10%
Dietary Fiber 5g 18%
Total Sugars 4g
Protein 28g
Vitamin C 58mg 288%
Calcium 625mg 48%
Iron 2mg 11%
Potassium 853mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.