If you’re craving a comforting, creamy soup that feels like a warm hug in a bowl, look no further than this Crockpot Potato Broccoli Cheddar Soup Recipe. It’s a luscious blend of tender potatoes, vibrant broccoli, and melty cheddar cheese all slow-cooked to perfection in your crockpot. The best part is how effortlessly the ingredients come together to create something hearty, flavorful, and satisfying. Whether you’re looking for an easy weeknight dinner or a make-ahead meal that’s ready when you are, this soup has got you covered with its rich texture and cozy flavors.
Ingredients You’ll Need
Gathering simple, fresh ingredients is all it takes to bring this Crockpot Potato Broccoli Cheddar Soup Recipe to life. Each item plays a crucial role—from the creamy potatoes that add body to the soup, to the broccoli that offers a fresh, green crunch, and the sharp cheddar cheese that melts into pure comfort. These basics come together to create the ultimate soul-warming soup.
- 4 cups diced potatoes: Choose starchy potatoes like Russets for a creamy, thick texture.
- 3 cups fresh broccoli florets: Adds bright color and a healthy, fresh bite.
- 1 medium onion, chopped: Brings sweetness and depth to the flavor base.
- 3 cloves garlic, minced: Infuses the soup with a warm, aromatic punch.
- 4 cups vegetable broth: The liquid foundation that ties all flavors together.
- 1 cup shredded cheddar cheese: Provides signature cheesy richness and creaminess.
- 1 cup heavy cream (or milk for a lighter option): Makes the soup luxuriously smooth.
- 1 teaspoon salt: Enhances all the natural flavors.
- 1/2 teaspoon black pepper: Adds a gentle kick and balances the richness.
- 1/2 teaspoon paprika: Gives a subtle smoky warmth and beautiful color.
- Optional toppings (croutons, chopped green onions, bacon bits): Add texture and extra layers of flavor.
How to Make Crockpot Potato Broccoli Cheddar Soup Recipe
Step 1: Combine the Ingredients
Start by placing your diced potatoes, fresh broccoli florets, chopped onion, and minced garlic right into the crockpot. Add the vegetable broth, salt, black pepper, and paprika, then give everything a good stir. This simple mix is the heart of your soup, setting the stage for slow-cooked magic to happen as the flavors meld together over time.
Step 2: Slow Cook to Perfection
Cover your crockpot and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The goal here is to let those potatoes soften completely and the broccoli cook until tender, allowing the broth to soak up all the savory, aromatic goodness from the veggies and spices.
Step 3: Blend to Your Desired Texture
Once the vegetables are tender, it’s time to decide how you want your soup’s texture. Use an immersion blender to blend it until smooth for a creamy, velvety finish. If you love your soup with a little more bite, blend only half and leave the rest chunky to enjoy that delightful contrast in every spoonful.
Step 4: Add the Cream and Cheese
Stir in the heavy cream (or milk) and shredded cheddar cheese while the soup is still warm. Watch as the cheese melts into a rich, creamy sauce that coats every bite. This step transforms the soup into a decadent comfort food that’s simply irresistible.
Step 5: Serve Hot with Toppings
Now comes the fun part. Ladle your freshly made Crockpot Potato Broccoli Cheddar Soup Recipe into bowls, and finish with extra shredded cheese and your choice of toppings like crunchy croutons, vibrant green onions, or crispy bacon bits. These add-ons make each spoonful exciting and personalized to your taste.
How to Serve Crockpot Potato Broccoli Cheddar Soup Recipe
Garnishes
Garnishing your soup elevates it visually and texturally. Freshly chopped green onions add a mild bite and splash of color, while crispy bacon bits bring smoky saltiness and crunch. Croutons are perfect for an extra crispy element that soaks up the creamy broth beautifully.
Side Dishes
Pair this soup with a warm, crusty baguette to soak up every last drop or a fresh garden salad for balance. Soft dinner rolls or garlic bread work wonderfully too, making the meal feel complete and restaurant-worthy without extra fuss.
Creative Ways to Present
For a cozy dinner party, serve this soup in hollowed-out bread bowls for a playful, rustic touch. You can also layer it in clear mugs for lunch to show off the beautiful golden and green layers, making it as fun to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
After enjoying your Crockpot Potato Broccoli Cheddar Soup Recipe, store leftovers in airtight containers in the refrigerator. It will stay fresh for up to 3 days, letting you savor those comforting flavors again with the convenience of a quick reheat.
Freezing
This soup freezes well, making it perfect for meal prep. Let it cool completely, then transfer to freezer-friendly containers or bags and freeze for up to 2 months. Keep in mind that the texture might change slightly after freezing, but the flavor remains delicious.
Reheating
Reheat gently over low heat on the stove or in the microwave, stirring occasionally. You might need to add a splash of broth or milk to loosen it up if it thickens too much. Adding a little extra cheese during reheating can refresh that creamy, melty goodness too.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works well in this recipe and is a convenient alternative. Just be sure to add it in at the start with the other ingredients so it cooks thoroughly and blends nicely.
Is there a way to make this soup dairy-free?
Yes, you can substitute the heavy cream with coconut cream or a dairy-free alternative, and use a vegan cheddar cheese substitute. The soup will still be creamy and delicious, just with a slightly different flavor profile.
Can I add other vegetables to the soup?
Definitely! Feel free to add carrots, celery, or even cauliflower for extra nutrition and texture. Just chop them similarly to the potatoes so everything cooks evenly in the crockpot.
How thick should the soup be after blending?
The thickness is up to you! For a hearty, stew-like texture, blend less. For a smoother, creamier soup, blend thoroughly. Adjust consistency with extra broth or milk if needed.
What’s the best cheese to use for this soup?
Sharp or extra-sharp cheddar cheese works best for a rich, bold flavor that shines through. Freshly shredded cheese melts more smoothly than pre-shredded options, which often contain anti-caking agents.
Final Thoughts
This Crockpot Potato Broccoli Cheddar Soup Recipe is the ultimate in cozy, simple comfort food that anyone can make. Its effortless preparation and rich, cheesy, veggie-packed goodness make it a favorite for busy days and relaxed weekends alike. Give it a try and watch it quickly become a staple in your recipe rotation—you really can’t go wrong with this creamy bowl of happiness!
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Crockpot Potato Broccoli Cheddar Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Crockpot Potato Broccoli Cheddar Soup combines creamy potatoes, fresh broccoli, and sharp cheddar cheese for a rich and hearty meal. Slow-cooked to perfection in a crockpot, this easy-to-make soup offers a velvety texture and warming flavors, perfect for chilly days or casual family dinners.
Ingredients
Main Ingredients
- 4 cups diced potatoes (about 4 medium potatoes)
- 3 cups fresh broccoli florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Dairy
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup heavy cream (or milk for a lighter option)
Optional Toppings
- Croutons
- Chopped green onions
- Bacon bits
Instructions
- Combine Ingredients: In a crockpot, add the diced potatoes, broccoli florets, chopped onion, minced garlic, vegetable broth, salt, black pepper, and paprika. Stir well to evenly distribute all ingredients.
- Cook Soup: Cover the crockpot and cook on low heat for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender and the vegetables are fully cooked.
- Blend Soup: Using an immersion blender, puree the soup to your desired consistency. For a chunkier texture, blend only half of the soup and leave the rest with vegetable pieces.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese has melted completely and the soup is creamy and smooth.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with extra shredded cheddar cheese and your choice of optional toppings such as croutons, chopped green onions, or bacon bits.
Notes
- You can substitute heavy cream with milk for a lighter version of the soup.
- For a vegetarian version, omit bacon bits and ensure vegetable broth is used.
- Adjust seasoning to taste, adding more salt or pepper if desired.
- The soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- If you prefer a thicker soup, reduce the amount of broth or cook uncovered for the last 30 minutes to allow excess liquid to evaporate.
