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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Active Time:25 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:45 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
OurLoaded Broccoli Soupis topped with all your favorite baked potato garnishes in one comforting bowl. This recipe is a genius use of nutrient-rich broccoli, stems and all, reducing waste and adding big broccoli flavor. The potato not only adds additional fiber and vitamin C to this soup, but it’s also a natural thickener that gives a creamy texture—exactly what you expect from a hearty soup. If you love bacon, don’t skip it—a little goes a long way to add the perfect amount of smoky saltiness, and, with the sharp Cheddar cheese, completes the dish. Keep reading to discover our expert tips, including our advice on how to ensure the cheese perfectly melts into your soup.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2slicescenter-cut bacon, chopped4scallions, thinly sliced, white and green parts separated, divided2clovesgarlic, finely chopped15ouncesbroccoli, stems cut into ½-inch pieces and florets cut into 1-inch pieces (5cupstotal)1smallrusset potato, peeled and cut into ½-inch pieces4cupsunsalted chicken broth¼teaspoonsalt1cupshredded sharp Cheddar cheese, divided¼cupsour cream
Cook Mode(Keep screen awake)
Ingredients
2slicescenter-cut bacon, chopped
4scallions, thinly sliced, white and green parts separated, divided
2clovesgarlic, finely chopped
15ouncesbroccoli, stems cut into ½-inch pieces and florets cut into 1-inch pieces (5cupstotal)
1smallrusset potato, peeled and cut into ½-inch pieces
4cupsunsalted chicken broth
¼teaspoonsalt
1cupshredded sharp Cheddar cheese, divided
¼cupsour cream
DirectionsCook chopped bacon in a large saucepan over medium heat, stirring often, until crisp, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate. Reserve the bacon drippings in the pot.Add scallion whites to the drippings; cook over medium heat, stirring occasionally, until softened, 2 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessAdd broccoli stems and florets, potatoes and 4 cups broth; bring to a boil over medium-high heat. Reduce heat to medium; cover and cook, undisturbed, until the broccoli and potatoes are tender, about 12 minutes. Remove from heat; stir in ¼ teaspoon salt.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessTransfer 3½ cups of the soup to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 2 minutes. (Use caution when blending hot liquids.) Return the blended mixture to the saucepan. Stir in ¾ cup Cheddar, ¼ cup at a time, until melted and smooth.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessServe topped with ¼ cup sour cream, the remaining ¼ cup Cheddar, the bacon and the scallion greens.Frequently Asked QuestionsLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat the soup, don’t microwave it. Instead, gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated. This method will help preserve the soup’s thick and creamy texture and help prevent the ingredients from separating.Shredding your cheese from a block instead of buying pre-shredded allows it to melt more evenly and makes the soup creamier. Make sure the soup pot is on very low heat or off entirely before gradually adding and stirring in the cheese. Otherwise, the cheese will curdle, which will yield an unappealing texture.You can’t go wrong with a classic soup-and-sandwich pairing. We have a wide variety of sandwich recipes that would be excellent with Loaded Broccoli Soup, includinggrilled chicken,steakandveggie sandwichesthat take 10 minutes or less to prepare.EatingWell.com, November 2024
Directions
Cook chopped bacon in a large saucepan over medium heat, stirring often, until crisp, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate. Reserve the bacon drippings in the pot.Add scallion whites to the drippings; cook over medium heat, stirring occasionally, until softened, 2 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessAdd broccoli stems and florets, potatoes and 4 cups broth; bring to a boil over medium-high heat. Reduce heat to medium; cover and cook, undisturbed, until the broccoli and potatoes are tender, about 12 minutes. Remove from heat; stir in ¼ teaspoon salt.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessTransfer 3½ cups of the soup to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 2 minutes. (Use caution when blending hot liquids.) Return the blended mixture to the saucepan. Stir in ¾ cup Cheddar, ¼ cup at a time, until melted and smooth.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessServe topped with ¼ cup sour cream, the remaining ¼ cup Cheddar, the bacon and the scallion greens.Frequently Asked QuestionsLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat the soup, don’t microwave it. Instead, gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated. This method will help preserve the soup’s thick and creamy texture and help prevent the ingredients from separating.Shredding your cheese from a block instead of buying pre-shredded allows it to melt more evenly and makes the soup creamier. Make sure the soup pot is on very low heat or off entirely before gradually adding and stirring in the cheese. Otherwise, the cheese will curdle, which will yield an unappealing texture.You can’t go wrong with a classic soup-and-sandwich pairing. We have a wide variety of sandwich recipes that would be excellent with Loaded Broccoli Soup, includinggrilled chicken,steakandveggie sandwichesthat take 10 minutes or less to prepare.
Cook chopped bacon in a large saucepan over medium heat, stirring often, until crisp, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate. Reserve the bacon drippings in the pot.
Add scallion whites to the drippings; cook over medium heat, stirring occasionally, until softened, 2 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
Add broccoli stems and florets, potatoes and 4 cups broth; bring to a boil over medium-high heat. Reduce heat to medium; cover and cook, undisturbed, until the broccoli and potatoes are tender, about 12 minutes. Remove from heat; stir in ¼ teaspoon salt.
Transfer 3½ cups of the soup to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 2 minutes. (Use caution when blending hot liquids.) Return the blended mixture to the saucepan. Stir in ¾ cup Cheddar, ¼ cup at a time, until melted and smooth.
Serve topped with ¼ cup sour cream, the remaining ¼ cup Cheddar, the bacon and the scallion greens.
Frequently Asked QuestionsLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat the soup, don’t microwave it. Instead, gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated. This method will help preserve the soup’s thick and creamy texture and help prevent the ingredients from separating.Shredding your cheese from a block instead of buying pre-shredded allows it to melt more evenly and makes the soup creamier. Make sure the soup pot is on very low heat or off entirely before gradually adding and stirring in the cheese. Otherwise, the cheese will curdle, which will yield an unappealing texture.You can’t go wrong with a classic soup-and-sandwich pairing. We have a wide variety of sandwich recipes that would be excellent with Loaded Broccoli Soup, includinggrilled chicken,steakandveggie sandwichesthat take 10 minutes or less to prepare.
Frequently Asked Questions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat the soup, don’t microwave it. Instead, gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated. This method will help preserve the soup’s thick and creamy texture and help prevent the ingredients from separating.
Shredding your cheese from a block instead of buying pre-shredded allows it to melt more evenly and makes the soup creamier. Make sure the soup pot is on very low heat or off entirely before gradually adding and stirring in the cheese. Otherwise, the cheese will curdle, which will yield an unappealing texture.
You can’t go wrong with a classic soup-and-sandwich pairing. We have a wide variety of sandwich recipes that would be excellent with Loaded Broccoli Soup, includinggrilled chicken,steakandveggie sandwichesthat take 10 minutes or less to prepare.
EatingWell.com, November 2024
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Nutrition Facts(per serving)268Calories15gFat20gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
