This loaded potato soup takes a simple classic to the next level with smoky chorizo, comforting cheddar cheese, and the nutritious addition of roasted broccoli. Its hearty burst of flavor is perfect for chilly days.
Potato soup is a winter staple that is so easy to jazz up into something utterly indulgent. This soup is rich and cheesy but balanced perfectly by the freshness of lime crema and cilantro. The chorizo and cheese make it feel like the perfect treat meal, while the potato and roasted broccoli add the nutrition you need from a good soup. This dish is a crowd-pleaser and will likely become a staple in your household once you try it.
Why you will love this Loaded Potato Soup recipe..
Loaded Potato Soup with Chorizo, Cheddar, and Roasted Broccoli
Ingredients
- 5 large russet potatoes, peeled and diced
- ½ lb spicy chorizo, sliced
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups broccoli florets
- 4 cups chicken broth
- 2 cups whole milk or cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup panko breadcrumbs, toasted
- 2 tbsp olive oil
- Salt and pepper to taste
- ½ cup sour cream
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Toss broccoli florets with 1 tbsp olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 15-20 minutes, flipping halfway, until golden and crispy. Set aside.
- In a large pot, cook the chorizo over medium heat until fully browned and crispy, about 5-7 minutes. Remove the chorizo with a slotted spoon and set aside, leaving the drippings in the pot for extra flavor.
- Add the diced onion to the same pot with the chorizo drippings and cook for 5-6 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes to the pot along with the chicken broth. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes or until the potatoes are fork-tender.
- Use an immersion blender (or transfer in batches to a blender) to blend the soup until smooth. This creates a creamy base for the soup.
- Stir in the whole milk and 1 ½ cups of the sharp cheddar cheese. Continue stirring over low heat until the cheese has fully melted into the soup.
- Add the cooked chorizo and roasted broccoli into the soup, stirring to combine. Season with salt and pepper to taste.
- In a small pan, heat 1 tbsp of olive oil over medium heat. Add the panko breadcrumbs and stir constantly until golden brown and crispy. Remove from heat and set aside for topping.
- In a small bowl, whisk together the sour cream and lime juice until smooth. This bright, tangy crema adds a fresh zing to the rich soup.
- Ladle the soup into bowls and top with extra cheddar cheese, crispy panko breadcrumbs, and a drizzle of lime crema. Garnish with chopped fresh cilantro for a burst of color and flavor.
Nutrition
Serving Suggestions
Serve this extra special soup alongside the bread of your choice. You can use store-bought sourdough or try one of our delicious bread recipes:
🧑🍳 Expert Tips
Storage Suggestions
Loaded Potato Soup FAQs
What is a good thickener for potato soup?
Some may recommend adding flour as a thickener, but we don’t encourage this. The beauty of potato soup is that it acts as its own thickener purely from its natural texture. If you want it thicker, simply allow the soup to cook longer or add more cooked potato.
Can you overcook potato soup?
You can overcook potato soup if you cook the potatoes for too long before blending. This will cause the potatoes to become waterlogged and negatively affect the soup’s texture.
What kind of potato is best for potato soup?
Russet potatoes or all-purpose baking potatoes are the best texture for potato soup because they are low in moisture and high in starch.
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