Recipe courtesy of Tini Younger
Recipe courtesy of Tini Younger
Watch how to make this recipe.
Loaded Baked Potato Broccoli Soup
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- Level: Easy
- Total: 1 hr 10 min
- Active: 50 min
- Yield: 8 servings (about 3 quarts)
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 790
- Total Fat
- 56 g
- Saturated Fat
- 30 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 30 g
- Cholesterol
- 160 mg
- Sodium
- 1225 mg
This hearty soup has the feel-good flavors of a loaded baked potato (and some may say their childhoods): sour cream, Cheddar cheese, bacon, and chives. I add broccoli because it adds to the nostalgic flavors (think broccoli Cheddar soup). There’s something about this soup that makes you want to dip into it with more than a spoon, so I always serve it with a loaf of crusty bread, or even some store-bought pretzels will do the job.
- Level: Easy
- Total: 1 hr 10 min
- Active: 50 min
- Yield: 8 servings (about 3 quarts)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 790
- Total Fat
- 56 g
- Saturated Fat
- 30 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 30 g
- Cholesterol
- 160 mg
- Sodium
- 1225 mg
Ingredients
Soup:
Serving:
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Directions
- Cook the bacon: Put the bacon in a large pot and turn the heat to medium-high (starting in a cold pan helps the fat render more slowly, so the meat doesn’t burn before the fat is rendered off). Cook, stirring occasionally, until the fat is rendered and the bacon is crisp, about 12 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.
- Sauté the aromatics: In the pot with the bacon fat, melt 2 tablespoons of the butter. Reduce the heat to medium and add the onion and garlic. Season with a few pinches each of salt and pepper. Cook, stirring occasionally, until softened and beginning to brown, 5 to 7 minutes.
- Bloom the spices: Add the garlic powder, onion powder, and smoked paprika and cook, stirring, until fragrant, 1 to 2 minutes.
- Make the roux: Add the remaining 3 tablespoons butter and stir until it melts. Sprinkle in the flour and stir until a thick paste forms, about 2 minutes. Slowly drizzle in the chicken stock, whisking constantly. Stir in the milk, heavy cream, potatoes, and broccoli and season again with another pinch or two of salt and pepper. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer until the potatoes and broccoli are fork-tender and the soup is thickened slightly, about 20 minutes.
- Remove from the heat and, using a potato masher, mash up about one-third of the potatoes to thicken the soup further. Add the cheeses and stir until melted, then stir in half of the bacon. If needed, add more stock, 1/4 cup at a time, to thin out the soup (you may need to heat up the soup for a few minutes). Season to taste with salt and pepper.
- Garnish and serve: Divide the soup among bowls and top with the sour cream, chives, and the remaining bacon. Serve with pretzels for dipping.
Cook’s Note
For more of a German beer cheese vibe, add up to 8 ounces of a light-bodied ale or pilsner after you stir in the cheeses.
