Loaded Potato Soup

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This loaded potato soup has “comfort” written all over it! Tender chunks of potatoes, salty ham and broccoli all hang out in a creamy and cheesy pot of deliciousness! If you like potato soup and broccoli cheese soup, then you’ll fall in love with this soup!

Loaded Potato Soup

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close-up of loaded potato soup in a blue bowl

I am not one to pick favorites. I normally love all soup equally. It is one of my favorite things to eat. But I have to say that this loaded potato soup has jumped to the top of my favorites list! I took two popular, creamy and cheesy soups and combined them into the ultimate soup!

Now, you don’t have to choose between broccoli cheese soup or potato soup because this soup is both! Gosh, I haven’t been this excited for soup since, well, forever.

This loaded potato soup really does have it all. It has tender chunks of frozen, then thawed hash brown potatoes, which is the best because YOU DON’T HAVE TO PEEL POTATOES! That is the worst.

The chunks of ham add a nice salty element to the soup and is even better with leftover ham.

Then, there is the broccoli. It adds a nice punch of flavor with the big chunks. Plus, you can feel good about eating veggies. Even if they’re bathing in a nice creamy, cheesy bath, but that’s beside the point!

This soup just screams comfort and during these long winter months, that’s one thing we all need!

close-up of loaded potato soup in a blue bowl with bread slices on the side

What you’ll need to make this soup

Veggies: Broccoli, onion and carrots. Additionally, you’ll need vegetable broth.

Potatoes: Frozen, then thawed diced hash brown potatoes.

Ham: Pre-diced ham or leftover ham.

Cheese: Shredded cheddar cheese and softened cream cheese.

Other dairy: Milk to help make the soup creamy, as well as, sour cream. Oh, and butter!

Seasonings: Parsley, dill, garlic powder, salt and pepper.

Flour: to help thicken!

close-up of loaded potato soup in a blue bowl with a piece of bread being dipped

Tips to help make the best soup

Cheese: I would recommend grating your own cheese. The preservative they put on pre-shredded cheese will make the soup very thick and it just doesn’t melt as well as freshly shredded cheese.

Ham: I like to buy diced ham because we like the smaller chunks in our soup. There are also bigger ham pieces that you can get if you want bigger chunks. An alternative to the ham would be adding bacon! That would taste awesome too!

Veggies: This soup calls for sliced carrots, diced onion and the broccoli. We like our veggies cut a little bit thicker so that they don’t get mushy. You could also try adding or substituting cauliflower or celery. It’s all about what your family likes.

Soup pot: I recommend using a big soup/stock pot for this recipe. It makes a lot of soup and it is easier to stir when you have a lot of room to work with. I have this pot and I love it! 

close-up of loaded potato soup in a blue bowl

Loaded Potato Soup

Yield: 12 Servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

This loaded potato soup has “comfort” written all over it! Tender chunks of potatoes, salty ham and broccoli all hang out in a creamy and cheesy pot of deliciousness! If you like potato soup and broccoli cheese soup, then you’ll fall in love with this soup!

Ingredients

  • ¼ cup butter
  • 1 small onion, diced
  • 3 carrots, peeled and sliced
  • 1/3 cup flour
  • 6 cups vegetable broth
  • 2 cups milk
  • 3 cups frozen diced potatoes, thawed overnight
  • 2 cups diced ham
  • 2 cups broccoli
  • 1 tablespoon parsley
  • 1 teaspoon dried dill
  • 2 teaspoons garlic powder
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 2 cups freshly grated cheddar cheese
  • Salt and pepper

Instructions

  1. In a stockpot, melt the butter on medium heat. Once the butter is melted, add in the diced onion and sliced carrots. Sautee until the onions are translucent, about 7 minutes.
  2. After the onions and carrots are cooked, sprinkle the flour over the veggies and stir until no white flour remains. It should only take a minute.
  3. Add the vegetable broth and milk to the veggies, turn the heat up to medium-high and stir. Once the broth and milk start to bubble and get thick, add in the diced potatoes, ham, broccoli and seasonings.
  4. Cook the soup until the potatoes are tender, about 7 minutes. Make sure to stir frequently so the potatoes don’t stick to the bottom.
  5. Meanwhile, in a small bowl, combine the softened cream cheese and sour cream until smooth.
  6. Once the potatoes are tender, add in the cream cheese mixture and the shredded cheddar cheese. Stir the soup until all the cheese is melted.
  7. Add salt and pepper, to taste!
Nutrition Information
Yield 12 servings Serving Size 1 cup
Amount Per Serving Calories 283Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 60mgSodium 787mgCarbohydrates 20gFiber 2gSugar 3gProtein 14g

**The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.**

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