Loaded Potato Cheddar Broccoli Soup Recipe

Name: Loaded Potato Cheddar Broccoli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces Uncured Bacon; 1 Tablespoon Olive Oil; 1 Onion, Diced; 4 cloves Garlic, Minced; 4 cups Low Sodium Chicken Stock; 1 teaspoon EACH: Garlic Powder, Pepper, Thyme, Oregano; 1/2 teaspoons Garlic Salt; 1/4 teaspoons Red Pepper Flakes; 3 sticks Carrots, Chopped; 2 sticks Celery, Diced; 3 Potatoes, I Used Purple And Red; 1 Large Chicken Breast, Boneless And Skinless; 1 whole Broccoli Crown, Cut Into Small Florets; 1/2 heads Cauliflower, Cut Into Florets; 1 cup Milk (I Used 2 %); 1 cup Sharp Cheddar Cheese, Shredded; Crusty Bread, For Dipping

Servings: persons

4 pieces Uncured Bacon
1 Tablespoon Olive Oil
1 Onion, Diced
4 cloves Garlic, Minced
4 cups Low Sodium Chicken Stock
1 teaspoon EACH: Garlic Powder, Pepper, Thyme, Oregano
1/2 teaspoons Garlic Salt
1/4 teaspoons Red Pepper Flakes
3 sticks Carrots, Chopped
2 sticks Celery, Diced
3 Potatoes, I Used Purple And Red
1 Large Chicken Breast, Boneless And Skinless
1 whole Broccoli Crown, Cut Into Small Florets
1/2 heads Cauliflower, Cut Into Florets
1 cup Milk (I Used 2 %)
1 cup Sharp Cheddar Cheese, Shredded
Crusty Bread, For Dipping

1
In a large Dutch oven over medium high heat brown bacon. When it's done remove bacon and put it onto a separate plate that you've covered with paper towels. Once cooled, crumble bacon and set aside.
2
Drain grease from the Dutch oven. Add oil, onions, and garlic. Let the mixture bloom over medium heat for 2 minutes. Add in chicken stock and all spices. Bring to simmer and add in carrots, celery, potatoes, and chicken breast. Simmer for 25 minutes, until chicken is cooked and tender.
3
After 25 minutes, add broccoli and cauliflower. Simmer 10 more minutes, until veggies are crisp/tender.
4
Remove chicken from pot using a slotted spoon and put it onto a cutting board. Shred it with two forks and return the shredded chicken to the soup. Add in milk and 1/2 cup cheese, and heat through.
5
Ladle soup into bowls and top it with remaining cheese and crumbled bacon! Enjoy with crusty bread for dipping.

1316

kcal

Calories

Fat

Carbs

134

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 pieces Uncured Bacon, 1 Tablespoon Olive Oil, 1 Onion, Diced, 4 cloves Garlic, Minced, and more.

Yes, Loaded Potato Cheddar Broccoli Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Loaded Potato Cheddar Broccoli Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions