There’s nothing quite as comforting as a warm, creamy bowl of soup, and this Crockpot Potato Broccoli Cheddar Soup is the ultimate cozy meal. Loaded with tender potatoes, fresh broccoli, and a creamy cheddar cheese base, this soup is hearty, flavorful, and incredibly easy to make. Simply toss everything into your crockpot, set it, and let the slow cooker work its magic.
Why You’ll Love This Recipe?
- Hands-Off Cooking: The slow cooker does all the work, leaving you with minimal prep and maximum flavor.
- Creamy and Comforting: The rich cheddar cheese and velvety potatoes make each spoonful feel like a warm hug.
- Packed with Veggies: The combination of potatoes and broccoli makes this soup a great way to sneak in some extra veggies.
- Perfect for Any Season: Whether it’s a chilly winter evening or you need a filling meal, this soup is perfect year-round.
Ingredients
Here’s what you’ll need for this easy, comforting soup:
- Potatoes (peeled and diced)
- Fresh broccoli (cut into florets)
- Carrots (diced)
- Onion (chopped)
- Garlic (minced)
- Low-sodium chicken broth (or vegetable broth for a vegetarian version)
- Heavy cream
- Shredded cheddar cheese
- Olive oil (for sautéing)
- Salt and pepper (to taste)
- Optional: Red pepper flakes for a little kick, or a dash of garlic powder for extra flavor
Full ingredient amounts can be found below in the recipe card!
Directions
Step 1: Sauté the Veggies (Optional)
If you have a few extra minutes, heat a tablespoon of olive oil in a skillet over medium heat. Add the diced onion, garlic, and carrots, and sauté for about 5 minutes, until softened and fragrant. This step adds depth of flavor to the soup, but you can skip it if you’re short on time.
Step 2: Add Ingredients to the Crockpot
Add the sautéed veggies (or just the raw ones if you skipped the sautéing step) to the crockpot. Then add the diced potatoes, broccoli florets, chicken broth, salt, and pepper. Stir everything together and cover the crockpot.
Step 3: Cook on Low
Set the crockpot to cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and broccoli are tender. The longer you cook, the more the flavors will meld together, making this soup extra flavorful.
Step 4: Make It Creamy
Once the vegetables are tender, use a potato masher to mash the soup a bit, leaving some potatoes and broccoli whole for texture. Stir in the heavy cream to give the soup that creamy, velvety texture.
Step 5: Add the Cheddar Cheese
Once the soup is nice and creamy, gradually stir in the shredded cheddar cheese until it’s fully melted and the soup is smooth. Taste the soup and adjust the seasoning, adding more salt and pepper if needed.
Step 6: Serve and Enjoy
Ladle the soup into bowls and enjoy hot. Optionally, you can garnish with extra shredded cheddar cheese, a sprinkle of chives, or a dash of red pepper flakes for some added heat.
Expert Tips and Tricks
- For a Thicker Soup: After mashing, you can add a little more heavy cream or even a slurry of cornstarch and water if you prefer a thicker consistency.
- For Extra Flavor: Add a splash of Worcestershire sauce or hot sauce for a little extra depth and spice.
- Cheese Options: If you like different cheeses, you can try using a blend of cheddar and Monterey Jack or Gruyère for a more complex flavor profile.
- Make It Vegetarian: Swap the chicken broth for vegetable broth and skip the chicken or bacon (if using) to keep the soup completely vegetarian.
Recipe Variations and Possible Substitutions
- Meat Lovers: For a heartier soup, add crumbled cooked bacon or diced ham for extra flavor.
- Dairy-Free: Substitute the heavy cream with coconut milk or a dairy-free cream alternative, and use dairy-free cheese to make this soup dairy-free.
- Low-Carb Option: Skip the potatoes and use cauliflower instead for a lower-carb version of this soup. It will still be creamy and delicious!
Serving and Pairing Suggestions
This Crockpot Potato Broccoli Cheddar Soup is perfect on its own, but it pairs wonderfully with:
- Crusty bread or garlic bread for dipping
- A light salad with a tangy vinaigrette
- A grilled cheese sandwich for the ultimate comfort meal
Storage and Reheating Tips
- Storage: Store any leftover soup in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat the soup in the microwave or on the stove over medium heat, adding a little more broth or cream to loosen it up if necessary.
FAQs
1. Can I freeze this soup?
Yes, this soup freezes well! Let it cool completely before transferring it to an airtight container. You can freeze it for up to 3 months. To reheat, thaw overnight in the fridge and warm it on the stove.
2. Can I make this soup without a slow cooker?
Yes! You can make it on the stovetop by simmering the ingredients in a large pot for about 30 minutes until the potatoes are tender, then following the same steps for mashing, adding cream, and cheese.
3. How can I make this soup spicier?
Add some crushed red pepper flakes or a bit of cayenne pepper to the soup for a spicy kick, or drizzle with sriracha when serving.
4. Can I use frozen broccoli?
Yes, frozen broccoli can be used instead of fresh. Just add it at the same time as the other ingredients, and it will cook down perfectly.
Conclusion
This Crockpot Potato Broccoli Cheddar Soup is a comforting, creamy, and flavorful dish that’s perfect for any time of year. It’s easy to make, packed with wholesome ingredients, and makes the perfect dinner for busy nights. Serve it with some crusty bread or a grilled cheese, and you’ve got a meal that will warm you up from the inside out!
Print
Crockpot Potato Broccoli Cheddar Soup: A Cozy Comfort Meal
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low, or 3-4 hours on high
- Total Time: 6-7 hours (depending on cooking time)
- Yield: 6 servings 1x
- Category: Soup, Comfort Food, Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
his Crockpot Potato Broccoli Cheddar Soup is a creamy and comforting dish that’s perfect for chilly days. Made with tender potatoes, fresh broccoli, and rich cheddar cheese, all cooked together in a slow cooker for ultimate flavor and convenience. It’s the perfect blend of comfort and ease.
Ingredients
- 4 medium potatoes, peeled and diced
- 2 cups broccoli florets (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (optional)
- 2 cups shredded cheddar cheese
- 1 cup heavy cream (or whole milk for a lighter version)
- 1 tablespoon olive oil (for sautéing)
Instructions
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 3-5 minutes, until fragrant and softened.
- Transfer the sautéed onion and garlic to the slow cooker. Add the diced potatoes, broccoli florets, chicken broth, salt, pepper, and dried thyme (if using).
- Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are tender.
- Once the soup is done cooking, use an immersion blender to blend the soup to your desired consistency (smooth or slightly chunky). Alternatively, you can transfer about half of the soup to a blender, blend, and return it to the crockpot.
- Stir in the shredded cheddar cheese and heavy cream, and continue cooking for another 10-15 minutes, until the cheese is melted and the soup is creamy.
- Taste and adjust seasoning as needed with additional salt and pepper.
- Serve hot with extra shredded cheddar cheese and a sprinkle of fresh parsley, if desired.
Notes
- For a thicker soup, you can blend more of the soup until you reach your desired consistency.
- If you prefer a vegetarian version, use vegetable broth instead of chicken broth.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (1/6 of the recipe)
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg