If you’re looking for a warm, comforting meal that feels like a big, cozy hug in a bowl, this Crockpot Potato Broccoli Cheddar Soup Recipe is your new best friend. Imagine tender potatoes and fresh broccoli simmering gently with fragrant garlic and onion, all mingling with sharp cheddar cheese and a splash of cream to create a velvety, indulgent soup. It’s an easy, make-ahead dish that delivers deep flavors with minimal fuss, perfect for busy days or when you simply need some soothing comfort food that’s both satisfying and nourishing.
Ingredients You’ll Need
Don’t be intimidated by the simplicity of this recipe; each ingredient plays a starring role, building layers of flavor, texture, and inviting color into your Crockpot Potato Broccoli Cheddar Soup Recipe. From the starchy creaminess of potatoes to the vibrant green broccoli, every element enhances the overall experience.
- 4 cups diced potatoes: Use medium-sized potatoes to ensure they cook evenly and add nutritious creaminess.
- 3 cups fresh broccoli florets: Fresh broccoli brings a subtle earthiness and a lovely pop of green.
- 1 medium onion, chopped: Onions add depth and sweetness when they soften during cooking.
- 3 cloves garlic, minced: Garlic infuses a warm, aromatic undertone.
- 4 cups vegetable broth: This forms the flavorful base; opt for low sodium to control saltiness.
- 1 cup shredded cheddar cheese: Sharp cheddar offers that signature cheesy tang and richness.
- 1 cup heavy cream (or milk): Cream adds silkiness, while milk can lighten it up without compromising taste.
- 1 teaspoon salt: Enhances all the natural flavors in the soup.
- 1/2 teaspoon black pepper: Adds a mild kick and balances the richness.
- 1/2 teaspoon paprika: Brings warmth and a subtle smoky nuance.
- Optional toppings: Croutons, chopped green onions, or bacon bits for extra texture and flavor bursts.
How to Make Crockpot Potato Broccoli Cheddar Soup Recipe
Step 1: Combine Your Base Ingredients
Start by tossing the diced potatoes, fresh broccoli florets, chopped onion, minced garlic, and vegetable broth into your crockpot. Sprinkle in the salt, pepper, and paprika. Give everything a good stir to marry those flavors. This vibrant mix is the foundation that makes your soup truly shine.
Step 2: Slow Cook to Perfection
Cover your crockpot and set it to cook on low for 6-8 hours, or on high for 3-4 hours. What’s magical here is the slow, gentle heat that allows the potatoes to soften beautifully while the broccoli retains just enough texture to stay delightful. By the end, your kitchen will be filled with mouthwatering aromas.
Step 3: Blend to Desired Texture
Once the potatoes and broccoli are tender, it’s time to decide your texture. Use an immersion blender to puree the soup right in the crockpot. If you prefer it chunkier, blend only half and fold it back in – this adds lovely contrast between creamy and chunky bites.
Step 4: Stir in Cream and Cheese
Reduce the heat, then slowly stir in your heavy cream and shredded cheddar cheese. Stir continuously until the cheese melts completely and the soup transforms into a smooth, luscious masterpiece. This finishing touch elevates the soup from simple to spectacular.
Step 5: Serve Hot with Toppings
Ladle your hearty Crockpot Potato Broccoli Cheddar Soup Recipe into bowls and crown each one with extra cheddar or your favorite toppings. This is where you can add a crispy crunch with croutons, a fresh bite with chopped green onions, or a sweet-savory note with bacon bits.
How to Serve Crockpot Potato Broccoli Cheddar Soup Recipe
Garnishes
Garnishes turn your soup into a stunning presentation and add exciting textures. I adore sprinkling extra sharp cheddar on top so it melts slightly, or layering on crunchy croutons to add a satisfying bite. For a pop of color and freshness, bright green onions are unbeatable, while smoky bacon bits bring a flavor punch that delights every time.
Side Dishes
Pair this cozy soup with a crusty baguette or warm garlic bread to soak up every last drop. A fresh garden salad with tangy vinaigrette can lighten the meal while balancing the soup’s richness. For a complete comfort-food experience, roasted vegetables or a simple grilled cheese sandwich work wonders alongside.
Creative Ways to Present
Why not impress guests by serving this soup in hollowed-out bread bowls? It’s a fun, edible container that adds charm and extra flavor. You can also layer it with toppings in clear glass mugs, showing off all the beautiful ingredients. And for an elegant touch, garnish with a swirl of cream or a sprinkle of fresh herbs like chives or parsley.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Potato Broccoli Cheddar Soup Recipe tastes just as wonderful the next day. Store it in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making reheated portions even more comforting.
Freezing
This soup freezes beautifully, making it perfect for meal prep. Allow your soup to cool completely before transferring it into freezer-safe containers. You can freeze it for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat the soup gently on the stove over low heat, stirring occasionally to keep it from sticking or separating. If it’s a bit thick after refrigeration, add a splash of broth or cream to restore that creamy texture. Avoid boiling once the cheese is added to maintain the soup’s silky smoothness.
FAQs
Can I use other types of cheese instead of cheddar?
Absolutely! While sharp cheddar is classic and gives that signature flavor, you can experiment with cheeses like Monterey Jack, Gruyere, or even a blend to create unique twists on this comforting recipe.
Is it possible to make this soup vegan?
Yes, just swap the cheddar cheese for a vegan cheese alternative and use coconut cream or a plant-based milk substitute instead of heavy cream. Also, ensure your vegetable broth is vegan-friendly to keep the entire dish plant-based.
How can I make the soup thicker or thinner?
For a thicker soup, reduce the amount of broth slightly or add a bit of instant mashed potato flakes while cooking. To thin it out, simply stir in more broth or milk until you reach your preferred consistency.
What if I don’t have a crockpot?
You can make this soup on the stovetop by simmering all ingredients over medium heat for about 30-40 minutes until vegetables are tender. Then blend and add cheese and cream as instructed. Just keep an eye on the pot to prevent burning.
Can I prepare this soup ahead of time for a party?
Definitely! The Crockpot Potato Broccoli Cheddar Soup Recipe is ideal for making in advance. Prepare the soup fully, keep it refrigerated, and gently reheat on the day of your gathering. It’s a crowd-pleaser every time.
Final Thoughts
This Crockpot Potato Broccoli Cheddar Soup Recipe is such a wonderful go-to when you crave a nourishing, heartwarming dish without the hassle. Its effortless preparation and incredible flavor make it a family favorite and a perfect companion for chilly days. Give it a try and get ready to fall in love with comfort all over again.
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Crockpot Potato Broccoli Cheddar Soup Recipe
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This comforting Crockpot Potato Broccoli Cheddar Soup is perfect for a cozy meal. Made with tender potatoes, fresh broccoli, and sharp cheddar cheese, it simmers slowly to develop deep flavors and a creamy texture. Ideal for busy days, this easy slow cooker recipe delivers a rich, hearty soup with minimal effort.
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, add diced potatoes, broccoli florets, chopped onion, minced garlic, vegetable broth, salt, black pepper, and paprika. Stir well to evenly distribute the seasonings and vegetables.
- Cook Slowly: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender when pierced with a fork.
- Blend the Soup: Using an immersion blender, blend the soup directly in the crockpot to your desired consistency. For a chunkier texture blend only half the soup, or fully blend for a smooth finish.
- Add Dairy: Stir in the heavy cream and shredded cheddar cheese into the blended soup. Continue stirring until the cheese melts completely and the soup becomes creamy and smooth.
- Serve and Garnish: Ladle the soup into bowls and garnish with extra shredded cheddar cheese and any optional toppings like croutons, chopped green onions, or bacon bits for added flavor and texture.
Notes
- Use milk instead of heavy cream for a lighter version.
- Adjust seasoning to taste before serving.
- Immersion blender is recommended but you can carefully transfer soup to a regular blender in batches.
- Leftover soup keeps well refrigerated for up to 3 days.
- For a vegetarian option, omit bacon bits in toppings.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
