If you’re on the hunt for the ultimate comfort food that’s easy to prepare and bursting with wholesome goodness, the Crockpot Potato Broccoli Cheddar Soup Recipe is your new best friend. This creamy, cheesy delight perfectly balances tender potatoes, vibrant broccoli, and sharp cheddar in a warm, comforting bowl. It’s the kind of soup that hugs you from the inside out, making it ideal for chilly days, busy weeknights, or whenever you crave a satisfying meal without the fuss. The slow cooker does all the heavy lifting here, allowing the flavors to meld beautifully while you go about your day.
Ingredients You’ll Need
Gathering these straightforward but essential ingredients is the first step to nailing this dish. Each element plays a special role in creating a soup that’s rich in flavor, creamy in texture, and eye-catching with its vibrant colors.
- Diced potatoes (4 cups): Choose starchy potatoes like Russet for a naturally creamy texture that thickens the soup up wonderfully.
- Fresh broccoli florets (3 cups): Adds a pop of green color while delivering fiber and nutrients that make this soup wholesome.
- Chopped onion (1 medium): Provides a savory base and depth to the flavor profile.
- Minced garlic (3 cloves): Brings warmth and a mild pungency that enhances the overall taste.
- Vegetable broth (4 cups): The flavorful liquid foundation that ties all ingredients together.
- Shredded cheddar cheese (1 cup plus extra): Delivers the signature cheesy richness and smooth creaminess.
- Heavy cream (1 cup): Creates a luscious texture; swap for milk if you prefer a lighter version.
- Salt (1 teaspoon): Essential for seasoning and bringing out natural flavors.
- Black pepper (1/2 teaspoon): Adds a subtle heat and complexity.
- Paprika (1/2 teaspoon): Introduces a gentle smoky sweetness that complements the cheese.
- Optional toppings: Croutons, chopped green onions, or bacon bits to add crunch and extra taste layers.
How to Make Crockpot Potato Broccoli Cheddar Soup Recipe
Step 1: Prep and Combine the Ingredients
Start by placing the diced potatoes, broccoli florets, chopped onion, and minced garlic into your crockpot. Pour in the vegetable broth, then sprinkle the salt, black pepper, and paprika evenly over everything. Give it all a good stir so the seasonings are well distributed. This simple step lays the groundwork for the flavors to develop beautifully over hours of slow cooking.
Step 2: Slow Cook Until Tender
Cover your crockpot and set it to low, letting the soup cook for 6 to 8 hours, or if you’re in a hurry, use the high setting for 3 to 4 hours. You’ll know it’s ready when the potatoes have softened to a tender perfection that almost melts in your mouth. This long, slow cooking process is what makes the Crockpot Potato Broccoli Cheddar Soup Recipe so irresistibly creamy without needing constant attention.
Step 3: Blend to Your Preferred Texture
Once the veggies are perfectly cooked, it’s time to blend the soup. Using an immersion blender, pulse the soup in the crockpot until you reach your desired consistency. If you prefer a thicker, chunkier soup, blend only half of it. This step adds a lovely creaminess while still leaving some hearty texture in every spoonful.
Step 4: Stir in Cream and Cheese
Next, pour in the heavy cream and sprinkle the shredded cheddar cheese right into the warm soup. Stir continuously until the cheese has melted completely and the soup turns into a silky, indulgent bowl of joy. The cheese adds that rich, velvety taste that defines the Crockpot Potato Broccoli Cheddar Soup Recipe.
Step 5: Serve Hot with Tasty Extras
Dish out your soup while it’s piping hot, then top with extra shredded cheddar cheese or any of your favorite optional toppings like crispy croutons, chopped green onions, or even crispy bacon bits. These finishing touches boost texture and flavor, making every spoonful a delight.
How to Serve Crockpot Potato Broccoli Cheddar Soup Recipe
Garnishes
Enhance the presentation and taste by adding a sprinkle of sharp cheddar cheese on top. Fresh chopped green onions offer a fresh pop of color and zing, while croutons provide a satisfying crunch. If you like a smoky, savory touch, a few bacon bits take this soup to another level altogether.
Side Dishes
This hearty soup pairs beautifully with a crisp green salad to balance the richness, or a warm crusty bread perfect for dipping and soaking up every creamy drop. Garlic bread or soft dinner rolls also make fantastic companions that complement the buttery, cheesy flavors.
Creative Ways to Present
For a fun twist, serve the soup inside hollowed-out bread bowls—this is sure to impress guests and make mealtime feel extra special. Alternatively, layer the soup in clear glass mugs topped with cheese and croutons for a cozy, rustic vibe that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Place any leftover Crockpot Potato Broccoli Cheddar Soup Recipe in an airtight container and refrigerate. It will keep nicely for up to 3 days. Just give it a good stir before reheating since some separation might occur.
Freezing
If you want to store soup for longer, freeze it in portion-sized containers. Keep in mind that the texture may change slightly due to the cream and cheese, so it’s best to enjoy frozen soup within 1 to 2 months for optimal taste and texture.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring frequently. Adding a splash of milk or broth can help loosen the consistency if it thickens too much. Avoid microwaving at high power to prevent curdling.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works well in this recipe and can be added directly to the crockpot without thawing. It might release a bit more moisture, but that won’t affect the deliciousness of the soup.
Is it possible to make this soup vegan or dairy-free?
Yes, swap out the cheddar cheese and heavy cream for vegan alternatives like dairy-free cheese and coconut or almond milk. Using vegetable broth keeps it plant-based, too.
Can I substitute milk for the heavy cream?
Definitely! Using milk instead of heavy cream will lighten the soup up, though the texture will be a bit less rich and creamy. Whole milk is best if you want to keep it creamy but lighter than using cream.
How thick should the soup be?
The soup should be creamy and thick enough to coat a spoon without being too dense. You can blend to your liking; some prefer chunkier textures while others love it silky smooth.
What’s the best way to keep the soup from curdling when reheating?
Reheat slowly on low heat and stir often. Avoid boiling once the cream and cheese are added, as high heat can cause the dairy to separate.
Final Thoughts
This Crockpot Potato Broccoli Cheddar Soup Recipe has become a treasured go-to for anyone craving a cozy, hearty meal without the stress. Its simplicity, rich flavor, and comforting texture make it a standout that you’ll want to make again and again. Trust me, once you try it, this soup will feel like a warm hug on even the busiest days.
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Crockpot Potato Broccoli Cheddar Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This Crockpot Potato Broccoli Cheddar Soup is a comforting and creamy dish perfect for cozy evenings. Loaded with tender potatoes, fresh broccoli, and sharp cheddar cheese, it simmers slowly in a crockpot to blend all the flavors perfectly. The soup is easy to prepare, making it an ideal meal for busy days, and can be customized with optional toppings like croutons, green onions, or crispy bacon bits.
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, combine the diced potatoes, fresh broccoli florets, chopped onion, minced garlic, vegetable broth, salt, pepper, and paprika. Stir well to evenly mix all the ingredients.
- Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are very tender and the flavors have melded together.
- Blend the Soup: Use an immersion blender to blend the soup to your preferred consistency. For a chunkier texture, blend only half of the soup, leaving the rest with chunks of vegetables.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese until the cheese has melted completely and the soup is creamy and smooth.
- Serve: Ladle the hot soup into bowls, topping with extra shredded cheese and your choice of optional toppings such as croutons, chopped green onions, or bacon bits for added flavor and texture.
Notes
- For a lighter soup, substitute heavy cream with milk.
- The soup can be thickened by blending more or all of the ingredients to create a creamier texture.
- Make sure not to over-blend if you prefer some chunky vegetables for texture.
- Vegetarian option: omit bacon bits or use vegetarian bacon substitutes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
