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
Scale
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.
