Loaded Broccoli Potato Soup

Thick, comforting, and surprisingly light, this Loaded Broccoli and Potato Soup checks all the boxes for “awesome”.

While I was in grad school, I used to joke that my diet was the soup diet.  Lemon Chicken Soup and a spicy Minestrone were on constant repeat.  These two were packed full of veggies, were cheap to make in the sense that I would eat off one pot for the entire week, and allowed me to indulge in my other great love - cookies.  It’s all about balance.  Baked potatoes also made a regular appearance (or homemade baked fries) as they were again, super cheap and filling.  One of the soups I regularly make now I wish I had incorporated into my rotation back then, as it hit the trifecta - cost effective, filling, and a semblance of nutrition.  My Loaded Broccoli Potato Soup would have slid perfectly into that era of life, with the deliciously tender potatoes, slightly cheesy goodness, and that certain je ne sais quoi that broccoli brings to the table.  It would have combined my love of the loaded broccoli baked potato and soup together.  Alas, my younger self missed the boat.  Lost time is definitely being made up for at this point in y life.

As a young child that learned fairly early that I had a sensitivity to dairy products, I tended to shy away from fan favorites such as chicken Alfredo pasta, heavy, creamy casseroles, and the wonders of cheese dips/broccoli cheese soup.  Broccoli cheese soup is essentially a thinned out cheese dip, and while delicious, made tiny, young Iris feel not too terrific.  But the lust, longing and wanting to belong to that extreme dairy filled world was strong, and as I grew older, I learned a multitude of tricks to really be able to achieve those same flavor profiles without breaking my body.

blending just a bit of the soup (either with an immersion blender or 2 cups of the soup in a traditional blender) allows the soup to naturally thicken from the potato in liu of cream or making a roux.

Even in the tail ends of soup season here in the Southwest, this Loaded Broccoli Potato Soup hits all the notes of comfort, practicality, and deliciousness without hitting the overly rich, overly heavy notes that some other soups do which makes it perfect for me.  The meltingly tender chunks of potato and crispy bacon bits make it a winner and a meal for my husband, who notoriously does not consider soup to be a meal at all.  There are only a few ingredients in this recipe, so the purity of the potato and broccoli flavors are enhanced by the aromatics and thyme, and then the toppings create an ever-varying perfect bite with the fresh scallions, crunch of the bacon, and pull of the added cheese. 

While developing the recipe for this soup, which for a long time was really just a general method and adjusting for what I had on hand at the time, there were a few key things I found in achieving those fantastic qualities listed above.  The first thing to do, is trust the longer, slower process of rendering out the fat out of the bacon pieces.  For those of us who grew up throwing bacon into a hot pan, it is completely counterintuitive to start it off in a cold pan.  However, doing this will result in evenly cooked bacon pieces, they won’t curl up on you, and they allow you to get that perfectly crispy/chewy texture that is ideal for bacon bits.  Secondly, when browning the onions, especially if you choose to make this vegetarian and only use olive oil (see note below), it’s imperative to sweat the onions down and brown them almost to the point of caramelization.  Trust me - there is a WORLD of difference in the final flavor of the soup - the browning really adds in undertones and layers into the soup that would not be there otherwise.  Thirdly, I found that the majority of the salt needed be added at the end of the soup making process.  The bacon fat is salted, the cheese is salty, and if you add ALL of the salt in at the beginning as you cook the broth down it actually oversells the soup.  Russet potatoes are ideal for this soup because once they hit that “meltingly tender” point, they break down REALLY well when you blend part of the soup to help create that thicker consistency.

This Loaded Broccoli Potato Soup is my homage to a loaded broccoli baked potato meets broccoli cheese soup, but the cheese is hinted at, with both the potato and the broccoli flavors being much more prominent.  Instead of being milk or cream forward, the potato itself thickens the soup, creating a natural, luscious, creamy consistency in the broth.  I leave the majority of the potatoes and broccoli chunky, so each bite is filled with tender, delicious broccoli, a smoothly creamy, slightly cheesy broth, and soft, meltingly tender chunks of potato.  With the addition of the sharp, vibrant scallions, the salty, crisp, crunchy bacon bits, and a little extra goo from the additional melted cheddar, this soup really goes to the next level of delicious.  

Loaded Broccoli Potato Soup

Author:  Iris Anna Gohn

Servings: 6

This soup is a slightly lighter version of a broccoli potato soup, as it does not include heavy cream or milk.  If you want something that is a touch richer, reduce the chicken stock to 5 1/2 cups and add a 1/2 cup of cream when you add the cheddar cheese at the end.

There is a good amount of red pepper flakes in this soup from personal preference - however feel free to drop the amount down to just a pinch if your own personal spicy level is low or you are making this for kids.  I made a stripped down version of this (less salt, no cheese, and no bacon, no red pepper flakes, fully pureed) for my 7 month old (at the time) niece and she was INTO it.  That girl will still snag a piece of broccoli over a pepper or tomato on a veggie tray like nobody’s business.  

I’ve also made this soup in a vegetarian version many times - just omit the bacon, substitute 3 Tbsp of olive oil to start off, make sure the onions are browned to almost caramelized stage, and use vegetable broth instead of chicken.  This soup is delicious either way, my husband just has a tendency to like soups better if there is some kind of meat element in it.

Ingredients

• 1/2 Pound Thick Cut Bacon, diced

• 1 Cup Onion, small dice (1/2 to 3/4 medium onion)

• 1 Tbsp Minced Garlic (3-5 cloves garlic)

• 1 1/2 Tsp Fresh Thyme Leaves

• 6 Cups Diced Russet Potatoes (3 medium/large)

• 6 Cups broccoli florets/diced stems (3 small or 2 large heads of broccoli. Peel the stems before dicing as it will tenderize the broccoli pieces when cooked)

• 6 Cups Chicken Stock

• 2 Cups shredded Cheddar (I use Tillamook, medium sharp, and grate from a block)

• 1/2 to 1 Tsp Red Pepper Flakes (depending on how spicy you like it)

• 1 1/2 Tsp Kosher Salt, divided (I use Morton’s)

• 1/4 Tsp Fresh Black Pepper + more to Taste

To Serve:

• Shredded Cheddar Cheese

• Sliced Scallions

• Crispy Bacon Bits

• Red Pepper Flakes (optional)

Directions

1. In a dutch oven or heavy bottomed stock pot, add the diced bacon into the cold pot. Turn heat to medium low and allow the bacon to slowly render out the fat. This will take 10-15 minutes, but be patient. Your bacon pieces will be crisp and chewy, without burning or leaving them simultaneously burnt and raw. Once the bacon pieces have rendered out their fat and are nicely browned, transfer the bacon pieces to a paper towel lined plate to drain excess oil off them. There should be roughly 3 Tbsp of bacon fat in the bottom of the dutch oven at this point.

2. Add the diced onions and sauté over medium heat till they have softened and started browning, roughly 5-7 minutes. While the onions are browning add 1/4 Tsp of the kosher salt and stir to combine, it will help flavor the onions as well as draw out some of the moisture to help them brown.

3. Add in the garlic, thyme, and red pepper flakes, stir to combine, and sauté for 30 seconds to a minute until the garlic is super fragrant.

4. Add in the broccoli, potatoes, and another 1/4 Tsp of Kosher salt and the 1/4 tsp of fresh cracked pepper. Once the potatoes and broccoli are mixed well with the aromatics, add in the chicken stock and bring to a boil over medium high heat.

5. Once the soup is boiling, reduce the heat to medium low and cover. Let simmer for 20 to 25 minutes, until the potatoes are fork tender and the broccoli has cooked.

6. Take an immersion blender and blend until the soup has thickened up from the potatoes. You can blend it super smooth or leave it as chunky as you like it, I prefer to have lots of potato and broccoli chunks left. If you do not have an immersion blender, I would say start off by blending 2 cups of the soup in a traditional blender, add back to the pot, stir, and see if you would like to blend more for a smoother consistency.

7. Turn the heat down to low, stir in the cheddar cheese, and the remaining salt and additional fresh cracked pepper. Taste, and add a bit more salt if needed.

8. Serve with additional shredded cheddar cheese, the reserved bacon bits, and sliced scallions. I’ve also been known to add additional red pepper flakes on top for some extra kick.