Introduction
If you’re looking for a warm, comforting meal that’s easy to make and perfect for cold days, this Crockpot Potato Broccoli Cheddar Soup is exactly what you need. With creamy potatoes, tender broccoli, and sharp cheddar cheese, this soup combines the best flavors for a rich, hearty, and satisfying dish. And the best part? The slow cooker does all the work for you! Simply throw the ingredients in, and in a few hours, you’ll have a delicious, homemade soup ready to serve. This recipe is perfect for meal prepping or feeding a crowd, and it’s sure to become a family favorite.
Ingredients:
- 4 cups diced potatoes (about 4 medium potatoes)
- 3 cups fresh broccoli florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups vegetable broth (or chicken broth for extra richness)
- 1 1/2 cups shredded cheddar cheese (sharp cheddar works best)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 1/4 tsp ground mustard (optional, for a hint of sharp flavor)
- 1/4 tsp smoked paprika (optional, for added depth)
Preparation:
Step 1: Prepare the Ingredients
Begin by prepping all your vegetables. Peel and dice the potatoes into bite-sized pieces. Chop the broccoli florets into small, manageable pieces, and chop the onion finely. Mince the garlic cloves.
Step 2: Add Ingredients to Crockpot
In a large crockpot, combine the diced potatoes, broccoli florets, chopped onion, and minced garlic. Pour in the vegetable broth (or chicken broth if you prefer) and stir to combine. Add salt, pepper, and any optional seasonings, like ground mustard and smoked paprika.
Step 3: Slow Cook the Soup
Cover the crockpot with the lid and cook the soup on low for 4-6 hours or on high for 2-3 hours, until the potatoes are tender and the broccoli is fully cooked.
Step 4: Blend the Soup (Optional)
For a smoother consistency, use an immersion blender to puree part of the soup while still leaving some chunks for texture. If you don’t have an immersion blender, you can transfer about half of the soup to a blender, blend it, and then return it to the crockpot.
Step 5: Add Cheese and Cream
Once the soup has reached the desired consistency, stir in the shredded cheddar cheese and heavy cream. Mix well until the cheese is melted and the soup is creamy and smooth. Taste and adjust the seasoning, adding more salt or pepper if needed.
Step 6: Serve and Enjoy
Ladle the Potato Broccoli Cheddar Soup into bowls and garnish with extra cheese, crispy bacon bits, or a sprinkle of fresh parsley. Serve with crusty bread or garlic bread on the side for a complete, cozy meal.
Cooking Notes:
- Broth Options: You can use either vegetable or chicken broth for this soup. If you prefer a richer, more savory flavor, opt for chicken broth. For a vegetarian version, stick with vegetable broth.
- Texture: For a chunkier soup, leave the vegetables as they are after slow cooking. For a creamier soup, blend about half of the mixture. You can control how smooth or chunky the soup is depending on your preference.
- Cheese: Use freshly shredded cheddar cheese for the best melting results. Pre-shredded cheese may not melt as smoothly due to added anti-caking agents.
Serving Suggestions:
This Crockpot Potato Broccoli Cheddar Soup is a meal in itself, but you can elevate it with some delicious side dishes:
- Garlic bread or crusty French bread is perfect for dipping into the soup.
- Serve with a side salad for a lighter, refreshing contrast.
- Top the soup with crispy bacon bits, sour cream, or extra shredded cheese for extra flavor and texture.
Tips:
- Meal Prep: This soup is great for meal prep! Store it in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Blending Tip: If you don’t have an immersion blender, allow the soup to cool slightly before transferring to a regular blender. Blend in batches and return to the crockpot.
- Lighter Option: For a lighter version, swap the heavy cream with half-and-half or even milk, though the soup won’t be as rich and creamy.
Prep Time:
10 minutes
Cooking Time:
4-6 hours on low
2-3 hours on high
Total Time:
4 hours 10 minutes (on low)
2 hours 10 minutes (on high)
Nutritional Information (Per Serving):
- Calories: 350 kcal
- Protein: 10g
- Sodium: 750mg
- Carbohydrates: 28g
- Fat: 22g
- Fiber: 5g
- Sugars: 3g
Conclusion
This Crockpot Potato Broccoli Cheddar Soup is everything you want in a cozy, comforting meal. It’s creamy, cheesy, and packed with hearty vegetables like potatoes and broccoli. Plus, thanks to the convenience of the crockpot, it’s a fuss-free recipe that allows you to simply toss the ingredients in and let it cook while you go about your day. Perfect for meal prep, cold weather, or feeding a crowd, this soup is as easy as it is delicious. Make a big batch and enjoy leftovers for days!
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Crockpot Potato Broccoli Cheddar Soup Recipe
- Total Time: 4 hours 10 minutes (on low) 2 hours 10 minutes (on high)
Ingredients
- 4 cups diced potatoes (about 4 medium potatoes)
- 3 cups fresh broccoli florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups vegetable broth (or chicken broth for extra richness)
- 1 1/2 cups shredded cheddar cheese (sharp cheddar works best)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 1/4 tsp ground mustard (optional, for a hint of sharp flavor)
- 1/4 tsp smoked paprika (optional, for added depth)
Instructions
Step 1: Prepare the Ingredients
Begin by prepping all your vegetables. Peel and dice the potatoes into bite-sized pieces. Chop the broccoli florets into small, manageable pieces, and chop the onion finely. Mince the garlic cloves.
Step 2: Add Ingredients to Crockpot
In a large crockpot, combine the diced potatoes, broccoli florets, chopped onion, and minced garlic. Pour in the vegetable broth (or chicken broth if you prefer) and stir to combine. Add salt, pepper, and any optional seasonings, like ground mustard and smoked paprika.
Step 3: Slow Cook the Soup
Cover the crockpot with the lid and cook the soup on low for 4-6 hours or on high for 2-3 hours, until the potatoes are tender and the broccoli is fully cooked.
Step 4: Blend the Soup (Optional)
For a smoother consistency, use an immersion blender to puree part of the soup while still leaving some chunks for texture. If you don’t have an immersion blender, you can transfer about half of the soup to a blender, blend it, and then return it to the crockpot.
Step 5: Add Cheese and Cream
Once the soup has reached the desired consistency, stir in the shredded cheddar cheese and heavy cream. Mix well until the cheese is melted and the soup is creamy and smooth. Taste and adjust the seasoning, adding more salt or pepper if needed.
Step 6: Serve and Enjoy
Ladle the Potato Broccoli Cheddar Soup into bowls and garnish with extra cheese, crispy bacon bits, or a sprinkle of fresh parsley. Serve with crusty bread or garlic bread on the side for a complete, cozy meal.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low 2-3 hours on high
Nutrition
- Calories: 350
- Sodium: 750mg
- Fat: 22g
- Carbohydrates: 28g
- Protein: 10g