This cozy crock pot potato broccoli cheddar soup is creamy, cheesy, and super simple to make! Just toss in your veggies and let the slow cooker do all the work.
I love that this soup is perfect for chilly nights. Plus, who can resist a warm bowl of cheese? It’s great with some crusty bread on the side—yum!
Key Ingredients & Substitutions
Potatoes: I love using Russet potatoes for their creaminess. You can also try Yukon Gold for a buttery flavor. If you’re in a rush, frozen diced potatoes work too, just adjust the cooking time.
Broccoli: Fresh broccoli is my first choice, but frozen florets fit in nicely if you can’t find fresh. Just add them in the last 30 minutes to maintain their bright green color.
Cheese: Sharp cheddar is perfect for that strong flavor. If you’re looking for a milder taste, try mild cheddar or a mix of cheese like Monterey Jack. Dairy-free cheese can also be used for a lactose-free version, though it may melt differently.
Half-and-Half: This makes it creamy, but you can substitute whole milk or even almond milk for a lighter soup. If you’re going for richness, heavy cream is great too!
How Do I Achieve the Perfect Creamy Texture?
Getting that creamy texture is all about the blending process. Here’s how to ensure it turns out just right:
- After your soup is cooked, use an immersion blender to partially blend it. This creates a mix of creamy and chunky, which adds great texture.
- If you don’t have an immersion blender, you can carefully transfer part of the soup to a regular blender. Just be sure to let it cool a bit first!
- Incorporating the roux (butter and flour mix) before adding cream helps thicken the soup nicely, making it luxuriously creamy.
Don’t forget to taste and tweak the seasoning last; it makes a huge difference! Enjoy your delicious soup!
Easy Crock Pot Potato Broccoli Cheddar Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups potatoes, peeled and diced (about 4 medium potatoes)
- 3 cups fresh broccoli florets
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
For the Creamy Mixture:
- 2 cups shredded sharp cheddar cheese
- 1 ½ cups half-and-half or heavy cream
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme (optional)
For the Roux:
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
Optional Garnishes:
- Extra shredded cheddar cheese
- Chopped green onions or parsley
How Much Time Will You Need?
This creamy, delicious soup takes about 15 minutes to prepare, plus cooking time in the crock pot. You’ll need 6-7 hours on low or 3-4 hours on high. The wait is totally worth it for this comforting dish!
Step-by-Step Instructions:
1. Prepare the Veggies:
Start by placing the diced potatoes, fresh broccoli florets, diced onion, and minced garlic into your crock pot. This mix brings wonderful flavor to your soup!
2. Add Broth and Seasoning:
Pour in the chicken broth (or vegetable broth if you’re keeping it vegetarian) and stir everything together. Add the salt, black pepper, and thyme if you’re using it. This is where the flavor starts to build!
3. Slow Cook:
Cover your crock pot and cook on low for 6-7 hours or on high for 3-4 hours. You want the potatoes to be nice and tender by the end of this cooking time.
4. Make the Roux:
About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Once melted, stir in the flour and cook for 1-2 minutes, stirring constantly. This will help thicken your soup!
5. Add Cream:
Slowly whisk in the half-and-half or heavy cream to the roux, stirring until the mixture thickens, which should take about 3-5 minutes. Make sure to keep stirring to avoid lumps!
6. Combine Everything:
Pour your creamy mixture into the crock pot and stir it all together well. Next, add the shredded cheddar cheese and stir until it’s melted and the soup is smooth and creamy.
7. Blend for Texture:
If you’d like a creamier soup, use an immersion blender to blend part of the soup. This gives you some lovely creamy and chunky bits—just the way a good soup should be!
8. Final Touches:
Now taste your soup and adjust the seasoning. You might want to add a pinch more salt or pepper, depending on your preference.
9. Serve and Enjoy:
Serve the soup hot, garnished with extra shredded cheddar cheese and a sprinkle of chopped green onions or parsley for a fresh touch. Enjoy your cozy bowl of goodness!
Enjoy your creamy, cheesy Crock Pot Potato Broccoli Cheddar Soup!
Frequently Asked Questions (FAQ)
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can absolutely use frozen broccoli! Just add it in during the last 30 minutes of cooking to retain its color and texture. This makes it even easier and quicker if you don’t have fresh on hand!
Can I Prepare This Soup Ahead of Time?
Definitely! You can chop the vegetables and mix them with broth a day in advance. Just store everything in the fridge and pop it in the crock pot when you’re ready to cook. The flavors will even develop more overnight!
How Do I Store Leftovers?
Let any leftover soup cool completely, then transfer it to an airtight container and refrigerate. It should keep well for about 3-4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally, or microwave until heated through.
Can I Make This Soup Vegan?
Yes! To make this soup vegan, use vegetable broth, plant-based cream (like coconut milk or cashew cream), and vegan cheese or nutritional yeast for a cheesy flavor. This way, you can enjoy the creamy goodness without any dairy!
