ADVERTISEMENT
#### Instructions:
1. **Prepare the Potatoes and Broccoli:**
Begin by peeling and dicing the russet potatoes into small cubes. Cut the broccoli into bite-sized florets. Set them aside while you get started on the soup base.
2. **Cook the Aromatics:**
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic to the pot and sauté for about 2-3 minutes until they become fragrant and the onion turns translucent.
3. **Cook the Potatoes:**
Add the diced potatoes to the pot and sauté them for another 5 minutes, stirring occasionally. This helps bring out their flavor and gives them a slight golden edge.
4. **Add Broth and Simmer:**
Pour in the chicken broth and bring the mixture to a boil. Once it boils, reduce the heat to medium-low and let the potatoes simmer for 10-15 minutes, or until they are tender when pierced with a fork.
5. **Add the Broccoli:**
Add the chopped broccoli to the pot and continue to cook for an additional 5 minutes until the broccoli is tender but still bright green. You can either leave the broccoli in florets or mash some of it with a potato masher for a creamier texture.
6. **Blend for Creaminess (Optional):**
For a smoother soup, use an immersion blender to puree part of the soup directly in the pot. If you don’t have an immersion blender, you can carefully transfer half of the soup to a blender, blend it until smooth, and return it to the pot.
7. **Add Cream and Cheese:**
Stir in the heavy cream and milk to the soup, followed by the shredded cheddar cheese. Stir until the cheese is completely melted and the soup becomes creamy and thick. Season with salt, pepper, and paprika (if using) to taste.
8. **Garnish and Serve:**
Ladle the soup into bowls and top with crumbled bacon, a sprinkle of shredded cheddar cheese, and chopped green onions for a fresh, crunchy contrast. You can even add a drizzle of sour cream or a dollop of Greek yogurt for extra creaminess.
#### Tips for Success:
– **Potatoes:** Russet potatoes work best for this recipe because they become soft and creamy as they cook. If you prefer a chunkier soup, you can use Yukon Gold potatoes.
– **Broccoli:** Don’t overcook the broccoli; you want it to remain bright green and slightly firm for texture.
– **Texture Variation:** If you like a chunkier soup, skip the immersion blender and leave the soup as-is. For a velvety-smooth consistency, blend it until creamy.
– **Bacon:** For extra flavor, try cooking the bacon until it’s extra crispy before crumbling it into the soup.
#### Serving Suggestions:
This Loaded Broccoli Potato Soup pairs wonderfully with a side of crusty bread, a simple green salad, or even a grilled cheese sandwich for the ultimate comfort meal.
#### Why You’ll Love It:
– **Comforting and filling:** Perfect for a cozy dinner on cold nights.
– **Loaded with flavor:** The combination of potatoes, broccoli, cheese, and bacon creates a balanced and satisfying flavor profile.
– **Easy to make:** With just a few simple ingredients, you can have a delicious homemade soup in under an hour.
This Loaded Broccoli Potato Soup is the perfect balance of creamy, cheesy, and savory, and it’s sure to become a family favorite! Enjoy a bowl of this comforting soup, and you’ll be asking for seconds.
ADVERTISEMENT
