If you’re craving a warm, comforting meal that feels like a big, cozy hug in a bowl, this Crockpot Potato Broccoli Cheddar Soup Recipe is exactly what you need. Creamy, cheesy, and packed with nutritious broccoli and tender potatoes, this slow-cooked soup combines the richness of sharp cheddar and the gentle warmth of herbs, creating a dish that’s both hearty and deeply satisfying. Whether you’re making it for a family dinner or prepping meals ahead, this recipe brings ease and flavor together in the best way possible.
Ingredients You’ll Need
These ingredients may look simple, but each one plays a key role in building the layers of flavor, texture, and color that make this soup so addictively good. From creamy dairy to fresh veggies, here’s what you’ll need:
- 4 cups peeled and diced potatoes: They provide a creamy base and hearty texture when cooked down.
- 3 cups chopped broccoli florets: Adds fresh, vibrant color and a nutritious crunch.
- 1 small yellow onion, diced: Brings a subtle sweetness and depth of flavor.
- 2 cloves garlic, minced: Gives a savory kick without overpowering the soup.
- 3 cups vegetable broth: Acts as the flavorful liquid foundation of the soup.
- 1 cup milk: Helps to balance creaminess and keep the soup smooth.
- 1 cup heavy cream: Creates a luscious, velvety texture that wraps every bite in richness.
- 2 cups shredded sharp cheddar cheese: The star ingredient for that irresistible cheesy goodness.
- 2 tablespoons unsalted butter: Adds a subtle, silky richness and rounds out flavors.
- 1/2 teaspoon dried thyme: A fragrant herb that brightens and complements the creamy base.
- Salt and pepper to taste: Essential for seasoning and bringing everything together.
- Optional toppings: Extra cheddar cheese, sour cream, green onions, or crumbled bacon for added texture and flavor.
How to Make Crockpot Potato Broccoli Cheddar Soup Recipe
Step 1: Prep and Combine Your Ingredients
Start by peeling and dicing your potatoes, chopping the broccoli into bite-sized florets, and dicing the onion. Mince the garlic finely to ensure it melds beautifully into the soup. Toss all these veggies into your crockpot along with dried thyme and the vegetable broth. Don’t forget to season with salt and pepper at this stage—this helps build layers of flavor as everything simmers.
Step 2: Slow Cook to Perfection
Cover your crockpot and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours. This slow cooking allows the potatoes and broccoli to soften perfectly and the flavors to mingle, creating a warm, inviting aroma that promises comfort even before your first spoonful.
Step 3: Blend for Creamy Texture
Once the vegetables are tender, it’s time to get that silky, creamy consistency. Use an immersion blender directly in the crockpot and partially blend the soup — leave some chunks so you have lovely texture in every bite. If you don’t have an immersion blender, carefully transfer half the soup to a blender, pulse it a few times, and then return it to the crockpot.
Step 4: Add Dairy and Cheese
Stir in the milk, heavy cream, and unsalted butter. Then mix in the shredded sharp cheddar cheese, patiently folding it in until it melts and the soup becomes irresistibly creamy and cheesy. Taste at this point and adjust salt and pepper if needed—remember, good seasoning makes all the difference.
How to Serve Crockpot Potato Broccoli Cheddar Soup Recipe
Garnishes
This soup loves a handful of extra love on top. Sprinkle some additional shredded cheddar to keep that cheese vibe strong. A dollop of sour cream adds cool creaminess, while chopped green onions bring a fresh brightness. For those who enjoy a salty crunch, crumbled bacon makes a fantastic topping.
Side Dishes
Try serving this soup with crusty artisan bread, garlic toast, or even a fresh, crisp salad to balance the richness. Warm dinner rolls or a simple grilled cheese sandwich also pair beautifully, turning your meal into a cozy feast.
Creative Ways to Present
For a fun twist, serve the soup inside a hollowed-out bread bowl for a rustic, charming presentation. You can also ladle it into small crocks or ramekins for individual servings that look special at any dinner table. Garnish creatively using herbs or cheese curls to delight your guests visually as well as with taste.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for up to four days. Store it in an airtight container to maintain its creamy texture and flavor. When you’re ready, simply heat it up gently on the stovetop or in the microwave.
Freezing
You can freeze this soup for longer storage, but keep in mind the texture may change slightly because of the dairy. Cool the soup completely before transferring it to freezer-safe containers or heavy-duty bags, then freeze for up to two months. Thaw overnight in the fridge before reheating.
Reheating
When reheating, do so slowly over medium-low heat to prevent separating or curdling. Stir frequently as it warms to keep a smooth, creamy consistency. If it seems too thick after reheating, just add a splash of milk or broth to get it back to your preferred texture.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Just add frozen broccoli during the last 1 to 2 hours of cooking to ensure it cooks properly without becoming mushy. This swap works great when fresh broccoli isn’t available.
Is it possible to make this soup vegan?
Yes, you can substitute dairy ingredients with plant-based alternatives like cashew cream or coconut milk and vegan cheddar cheese. Use vegetable broth and vegan butter to keep it fully plant-based while maintaining creamy richness.
Can I make this soup without a crockpot?
Definitely! You can prepare this soup on the stovetop by simmering the vegetables in broth until tender, then blending and stirring in dairy and cheese. Just watch the cooking times closely to avoid overcooking.
How spicy is this soup?
This recipe is mild and comforting with no heat. However, you can add a pinch of crushed red pepper flakes or a dash of hot sauce if you prefer a little kick.
What can I substitute for sharp cheddar cheese?
You can use other flavorful cheeses like Gruyere, aged white cheddar, or even Monterey Jack. Just choose a good melting cheese to keep the soup creamy and smooth.
Final Thoughts
There’s nothing quite like coming home to a steaming bowl of homemade soup, and the Crockpot Potato Broccoli Cheddar Soup Recipe delivers that homey goodness with ease and style. It’s a perfect recipe for busy days when you want to come back to something warm, cheesy, and full of comfort. I hope you enjoy making – and eating – this delicious soup as much as I do. Give it a try soon, and watch it become one of your favorite go-to meals!
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Crockpot Potato Broccoli Cheddar Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Crockpot Potato Broccoli Cheddar Soup combines tender potatoes, fresh broccoli, and sharp cheddar cheese in a creamy broth, slow-cooked to perfection. Ideal for a cozy meal, this soup delivers rich flavors with minimal effort using your slow cooker.
Ingredients
Vegetables
- 4 cups peeled and diced potatoes
- 3 cups chopped broccoli florets
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Liquids & Dairy
- 3 cups vegetable broth
- 1 cup milk
- 1 cup heavy cream
- 2 tablespoons unsalted butter
Cheese
- 2 cups shredded sharp cheddar cheese
Seasonings
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
Optional Toppings
- Extra shredded cheddar cheese
- Sour cream
- Chopped green onions
- Crumbled bacon
Instructions
- Prepare Ingredients: Peel and dice the potatoes, chop the broccoli into florets, dice the onion, and mince the garlic to have them ready for the slow cooker.
- Add Ingredients to Crockpot: Place the potatoes, broccoli, onion, garlic, dried thyme, and vegetable broth into the crockpot. Season with salt and pepper according to your taste preferences.
- Cook the Soup: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the vegetables are tender and fully cooked.
- Blend the Soup Partially: Use an immersion blender directly in the crockpot to blend the soup partially, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender and pulse blend before returning it to the crockpot.
- Add Dairy and Cheese: Stir in the milk, heavy cream, unsalted butter, and shredded sharp cheddar cheese until the cheese melts completely and the soup becomes creamy.
- Adjust Seasoning and Serve: Taste and adjust seasoning with salt and pepper if needed. Serve warm with optional toppings such as extra cheddar cheese, sour cream, green onions, or crumbled bacon.
Notes
- For a lighter version, substitute heavy cream with additional milk or use half-and-half.
- If using frozen broccoli, add it during the last 1 to 2 hours of cooking to avoid overcooking.
- This soup stores well in the refrigerator for up to 4 days and reheats beautifully for leftovers.
