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Loaded Broccoli Soup

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This loaded broccoli-Cheddar soup is the ultimate comfort food, combining the coziness of a soup with the classic toppings of a loaded potato. Crispy bacon bits, shredded cheese, sour cream and sliced scallions add texture and extra flavor to each spoonful. It’s a satisfying bowl of goodness, perfect for cold days or when you crave something comforting. This hearty soup blends tender broccoli stems and florets in a creamy, flavorful base, thickened with potato. To make it vegetarian, skip the bacon and use vegetable broth in place of the chicken broth.

Ingredients:
  • 2 slices center-cut bacon, chopped
  • 4 scallions, thinly sliced, white and green parts separated, divided
  • 2 cloves garlic, finely chopped
  • 15 ounces broccoli, stems cut into ½-inch pieces and florets cut into 1-inch pieces (5 cups total)
  • 1 small russet potato, peeled and cut into ½-inch pieces
  • 4 cups unsalted chicken broth
  • ¼ teaspoon salt
  • 1 cup shredded sharp cheddar cheese, divided
  • ¼ cup sour cream
Directions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve topped with ¼ cup sour cream, the remaining ¼ cup Cheddar, the bacon and the scallion greens.
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