Baked Potato & Broccoli Cheddar Soup

To me, the perfect loaded baked potato is this: huge perfectly baked spud topped with copious amounts of cheddar cheese, steamed broccoli, maybe a little sour cream, salt + pepper and maybe a few green onions.

If you consider it blasphemy for anyone to utter the words “loaded baked potato” and not follow it up with bacon. Well. You’ll have to forgive me. But hey, it’s your kitchen. So you do what you want, and I will do the same. 🙂 Now let’s talk baked potato and broccoli cheddar soup!

This soup will make three to four servings. I often make soup just for myself, and then I store the leftovers for an easy couple of lunches later that week.

This baked potato and broccoli cheddar soup is on heavy rotation at my house currently. It’s comforting and creamy but still packs a decent amount of greens from the broccoli. Win-win!

You can make this in a large pot on the stovetop, which I have instructions for in the printable recipe card below. But if you want to make this in a crockpot you absolutely can!

Simply add all the ingredients, except the milk and cheese, to your crockpot and cook on low for 6-7 hours (or until the potatoes are very soft). Blend in a blender or with an immersion blender, then stir in the milk and cheese.

Also, by the way, I recently bought myself an Our Place Always Pan (seen above). I LOVE it and cannot recommend it enough.

Warm up your nights with this baked potato and broccoli cheddar soup! Check out our 30-minute meals for more quick and easy recipes! xo. Emma

Love soup? Check out 35 Comforting Soup Recipes.

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5 from 6 votes

Print

Get the Recipe

Yield 4 servings

Prep 5 mins

Cook 15 mins

Ingredients

1x2x3x

• ▢ 2-3 baking potatoes
• ▢ 1 head broccoli
• ▢ 2 tablespoons onion (chopped)
• ▢ 2 cloves minced garlic
• ▢ 1 tablespoon olive oil
• ▢ 2 ½ cups vegetable or chicken stock
• ▢ ½ cup milk or cream
• ▢ 1 cup shredded cheddar cheese (plus more for serving)
• ▢ salt and pepper

Instructions

• Peel and cube the potatoes. You want these on the small cube side, like 1 inch or so. Chop the broccoli and onion. Mince the garlic.
• In a medium to large pot, heat the olive oil over medium heat. Add the onion and garlic and cook 1 minute. Then add the potatoes and broccoli and cook another minute.
• Pour in the stock, cover and cook on low for 15 minutes or until the potatoes are soft enough you can easily mash them with a spoon.
• In a blender or an immersion blender, puree the soup. See note.
• Stir in the milk or cream as well as the cheese. Taste and season with salt and pepper to your liking.
• Serve topped with a little more cheese, and I think saltine crackers are a must but that's just me.

Notes

Sometimes I like to remove some of the cooked broccoli before pureeing the soup. Then I add the broccoli back in, just to retain some texture in the soup. This is just a preference, either way you go this soup is still delicious. 

© Author Emma Chapman

Course Soup

Nutrition

Nutrition Facts

Baked Potato and Broccoli Cheddar Soup

Amount per Serving

Calories

340

% Daily Value*

Fat

 

16

g

25

%

Saturated Fat

 

7

g

44

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

6

g

Cholesterol

 

33

mg

11

%

Sodium

 

455

mg

20

%

Potassium

 

1117

mg

32

%

Carbohydrates

 

36

g

12

%

Fiber

 

5

g

21

%

Sugar

 

6

g

7

%

Protein

 

17

g

34

%

Vitamin A

 

1236

IU

25

%

Vitamin C

 

143

mg

173

%

Calcium

 

293

mg

29

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.