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