Crockpot Potato Broccoli Cheddar Soup Recipe
If you are craving a comforting, hearty, and wonderfully cheesy soup, this Crockpot Potato Broccoli Cheddar Soup Recipe is your go-to solution. Imagine tender potatoes and vibrant broccoli simmered slowly to perfection, then enveloped in a silky, creamy cheddar cheese broth that feels like a warm hug on a chilly day. It’s the ultimate blend of familiar flavors with a cozy, home-cooked vibe, all made effortlessly in your crockpot. This recipe promises a deliciously rich experience without the fuss, perfect for busy days when you want something nourishing and satisfying waiting for you at the end.
Ingredients You’ll Need
Simple, wholesome ingredients are the stars here, each playing a crucial role in bringing this soup to life. From the soft potatoes that provide heartiness, to the fresh broccoli adding color and texture, and the sharp cheddar creating depth and creaminess—these components come together beautifully in your crockpot.
- 4 cups diced potatoes: Choose starchy potatoes like Russets for a creamy texture after cooking.
- 3 cups fresh broccoli florets: Fresh broccoli adds a lovely green pop and nutritional value.
- 1 medium onion, chopped: Brings a subtle sweetness and aromatic base.
- 3 cloves garlic, minced: Infuses the soup with a flavorful kick without overpowering it.
- 4 cups vegetable broth: The liquid base that simmers everything together and boosts flavor.
- 1 cup shredded cheddar cheese: Sharp and melty cheddar gives the soup its signature rich taste.
- 1 cup heavy cream (or milk for lighter option): Creates that luscious, silky smoothness.
- 1 teaspoon salt: Enhances all the flavors perfectly.
- 1/2 teaspoon black pepper: Adds a gentle warmth and mild heat.
- 1/2 teaspoon paprika: Gives a subtle smoky note that lifts the dish.
- Optional toppings (croutons, chopped green onions, bacon bits): Add crunch, extra flavor, and a fun finishing touch.
How to Make Crockpot Potato Broccoli Cheddar Soup Recipe
Step 1: Prepare and Combine the Vegetables
Start by adding the diced potatoes, fresh broccoli florets, chopped onion, and minced garlic into your crockpot. This mix of fresh, simple ingredients will form the hearty foundation of your soup. Pour in the vegetable broth, followed by salt, pepper, and paprika, which will season everything just right as it cooks. Stir it all together to combine the flavors before setting the slow cooker going.
Step 2: Slow Cook Until Tender
Cover your crockpot and set it to cook on low for 6 to 8 hours, or if you’re short on time, use the high setting for 3 to 4 hours. The low and slow cooking perfectly softens the potatoes and vegetables, developing wonderful depth in the broth. This long, gentle simmer promises a rich, comforting base full of flavor.
Step 3: Blend the Soup to Your Liking
Once the vegetables have softened beautifully, it’s time to blend. Using an immersion blender, pulse the soup directly in the crockpot. If you like a thicker, chunkier soup, blend only half of the mixture, leaving some texture from the vegetables. This step is key to achieving the perfect consistency for your ideal bowl of soup.
Step 4: Stir in Cream and Cheddar Cheese
Lower the heat and gently stir in your heavy cream and shredded cheddar cheese until the cheese melts smoothly and the soup turns incredibly creamy. This moment is pure magic—a velvety, cheesy transformation that makes this Crockpot Potato Broccoli Cheddar Soup Recipe absolutely unforgettable.
Step 5: Serve Hot with Toppings
Serve the soup immediately, topped with extra shredded cheddar cheese and your choice of optional toppings like crunchy croutons, fresh chopped green onions, or smoky bacon bits. These add-ons elevate your soup with texture and bursts of flavor, making every spoonful a delight.
How to Serve Crockpot Potato Broccoli Cheddar Soup Recipe
Garnishes
Elevate your soup with garnishes that add texture, color, and contrast. Crispy croutons provide a satisfying crunch, fresh green onions bring a peppery brightness, and bacon bits add a smoky, savory punch. Feel free to mix and match these, making each bowl your own special creation!
Side Dishes
Pair your Crockpot Potato Broccoli Cheddar Soup Recipe with fresh, crusty bread or a warm baguette to soak up every glorious drop. A crisp side salad dressed lightly with lemon vinaigrette can also bring a refreshing balance to the richness of the soup. These simple sides make the meal more rounded and extra satisfying.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls for an edible container that’s just as delicious as the soup itself. You can also offer a variety of toppings buffet-style for guests or family to customize their bowls. Another idea is to layer the soup in clear glass mugs, showcasing the beautiful layers of cheddar and broccoli for an inviting presentation.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in airtight containers and refrigerate them. The flavors meld beautifully overnight, and the soup will stay fresh for up to four days. Just be sure to cool it before refrigerating to maintain quality and safety.
Freezing
This Crockpot Potato Broccoli Cheddar Soup Recipe freezes wonderfully, making it perfect for future meals. Transfer your cooled soup into freezer-safe containers or bags, leaving some space for expansion. Frozen soup keeps well for up to three months—ideal for warming up on a busy day when you need comfort in a hurry.
Reheating
When reheating, thaw frozen soup overnight in the fridge if possible, then warm it gently on the stovetop over medium heat, stirring occasionally. Add a splash of milk or broth to restore its creamy consistency if it thickens too much. You can also use a microwave but heat in short intervals to avoid overheating the cheese and cream, which could cause separation.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this recipe and can be added directly to the crockpot with the other ingredients. Keep in mind frozen broccoli will be softer, which may impact the texture slightly, but the flavor will remain delicious.
Is there a dairy-free version of this soup?
Absolutely! Substitute the cheddar cheese with a dairy-free cheese alternative and use coconut cream or a plant-based milk instead of heavy cream. The flavor will be different but still creamy and satisfying.
Can I make this soup in a regular pot instead of a crockpot?
You can! Simmer all ingredients in a large pot on low heat for about 45 minutes to an hour until the potatoes and broccoli are tender. Then proceed with blending and adding cheese and cream as usual.
How can I make this soup thicker?
If you prefer a thicker soup, blend more of the vegetables until smooth or add a tablespoon of cornstarch mixed with cold water during the last 15 minutes of cooking and allow it to thicken before adding cheese and cream.
What kind of cheddar cheese is best for this recipe?
A sharp white or yellow cheddar cheese works beautifully, as it melts well and contributes rich, tangy flavor. Avoid pre-shredded cheese with anti-caking agents as they can result in a less smooth soup.
Final Thoughts
This Crockpot Potato Broccoli Cheddar Soup Recipe is a shining example of comfort food done right, blending simple ingredients with care and time to craft a meal that warms both heart and belly. Easy to make and endlessly satisfying, it’s perfect for weeknight dinners, casual gatherings, or whenever you need a taste of cozy goodness. Give it a try—you might just find your new favorite slow cooker soup!
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Crockpot Potato Broccoli Cheddar Soup Recipe
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Crockpot Potato Broccoli Cheddar Soup is a comforting and creamy dish perfect for cozy meals. Loaded with tender potatoes, fresh broccoli, and rich cheddar cheese, it’s effortlessly made in a slow cooker for a hands-off recipe that simmers to perfection. Ideal for chilly days, this soup can be customized with toppings like croutons, green onions, or bacon bits for extra flavor and texture.
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
Dairy
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup heavy cream (or milk for a lighter option)
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Optional Toppings
- Croutons
- Chopped green onions
- Bacon bits
Instructions
- Combine Ingredients: In your crockpot, add the diced potatoes, fresh broccoli florets, chopped onion, minced garlic, vegetable broth, salt, black pepper, and paprika. Stir everything gently to blend the flavors.
- Cook the Soup: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. Cook times will vary slightly based on your crockpot; the soup is done when the potatoes are tender and easily pierced with a fork.
- Blend the Soup: Using an immersion blender, blend the soup to your preferred consistency. For a chunkier texture, blend only half of the soup; for a smoother soup, blend fully.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese has completely melted and the soup reaches a creamy, smooth texture.
- Serve and Garnish: Ladle the soup into bowls and garnish with extra cheddar cheese and your choice of optional toppings like croutons, chopped green onions, or bacon bits. Serve hot for the best flavor and comfort.
Notes
- For a lighter version, substitute heavy cream with milk or a non-dairy alternative.
- Adjust seasoning to taste before serving, adding more salt or pepper if desired.
- If you prefer a thicker soup, reduce the vegetable broth slightly.
- The immersion blender is recommended for ease but you can also transfer soup in batches to a regular blender carefully.
- To make it vegetarian, omit bacon bits and use vegetable broth as stated.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
