If you’re craving a heartwarming, cheesy bowl of comfort, this Crockpot Potato Broccoli Cheddar Soup Recipe is your new best friend. Imagine tender potatoes and vibrant broccoli slowly mingling with sharp cheddar cheese in a luscious, creamy broth that’s both satisfying and nourishing. It’s the kind of soup that wraps you up in a cozy hug, perfect for chilly evenings or anytime you want a simple yet indulgent meal. Best of all, it’s made effortlessly in the crockpot, giving you hands-off cooking magic and a rich, unforgettable flavor.
Ingredients You’ll Need
Getting this soup just right starts with simple, wholesome ingredients that each bring their own special touch. From the earthy potatoes and bright broccoli to the aromatic garlic and velvety cream, every item plays a crucial role in creating a balanced and delicious bowl.
- Russet Potatoes (4 cups, peeled and diced): These provide a creamy texture and act as a hearty base that thickens the soup naturally.
- Broccoli Florets (3 cups, chopped): Adds a fresh, slightly crunchy bite and a lovely green color to brighten the soup.
- Yellow Onion (1 small, diced): Brings sweetness and depth of flavor when slow-cooked.
- Garlic (2 cloves, minced): Infuses warmth and a touch of savory richness.
- Vegetable Broth (3 cups): The foundation that ties all the flavors together with a comforting warmth.
- Whole Milk (1 cup): Adds creaminess without overpowering the fresh vegetable flavors.
- Heavy Cream (1 cup): Ensures a luxuriously smooth and rich soup.
- Sharp Cheddar Cheese (2 cups, shredded): The star ingredient that brings that signature cheesy tang and gooey texture.
- Dried Thyme (1/2 teaspoon): A subtle herbaceous note to enhance the savory profile.
- Salt (1/2 teaspoon): Balances and elevates all the other tastes.
- Black Pepper (1/4 teaspoon): Adds a gentle kick and depth.
- Unsalted Butter (2 tablespoons): Rounds out the soup with a silky mouthfeel and richness.
- Optional Toppings: Extra cheese, green onions, sour cream, or crumbled bacon for personalized finishing touches.
How to Make Crockpot Potato Broccoli Cheddar Soup Recipe
Step 1: Combine Your Base Ingredients
Start by adding the diced potatoes, chopped broccoli, diced onion, minced garlic, vegetable broth, dried thyme, salt, and pepper into your crockpot. This mix of fresh vegetables and seasonings will slowly transform as it cooks, filling your kitchen with an irresistible aroma.
Step 2: Cook Slowly to Blend Flavors
Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours. This slow, gentle cooking lets the potatoes become tender and the broccoli soften just right without turning mushy. The long cooking time is key to letting all those beautiful flavors mingle.
Step 3: Blend for Perfect Texture
About 30 minutes before serving, use an immersion blender to partially blend the soup. You can keep it chunky or go for a smoother texture based on your preference. This step lets you control the consistency and ensures a creamy, comforting soup every time.
Step 4: Stir in Dairy and Cheese
Next, stir in the whole milk, heavy cream, and butter until they melt into the pot, adding a luscious richness. Then, gradually add the shredded cheddar cheese while stirring continuously so it melts smoothly and evenly, creating that signature cheesy goodness.
Step 5: Final Simmer for Flavor Harmony
Cover the crockpot again and cook on low for another 20 to 30 minutes. This last step lets the flavors fully develop and the cheese infuse the soup with its creamy, tangy charm. Your Crockpot Potato Broccoli Cheddar Soup Recipe is now ready to enjoy!
How to Serve Crockpot Potato Broccoli Cheddar Soup Recipe
Garnishes
Don’t be shy about going all out with garnishes—extra shredded cheese, sliced green onions, a dollop of sour cream, or even crispy crumbled bacon add wonderful textures and bursts of flavor that contrast beautifully with the creamy base.
Side Dishes
This soup pairs wonderfully with crusty bread or warm dinner rolls for dipping. A light side salad can also complement the richness of the soup with freshness and crunch, creating a balanced meal that feels indulgent yet wholesome.
Creative Ways to Present
For a fun twist, serve the soup inside hollowed-out mini bread bowls or in ceramic crocks to keep it warm longer. You might also sprinkle some paprika or smoked paprika for a pop of color and smoky aroma. Presentation can elevate a simple soup to a memorable meal.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup into airtight containers and refrigerate for up to 3 days. The flavors often deepen overnight, making your leftovers taste even better the next day.
Freezing
This soup freezes beautifully, making it perfect for meal prep. Portion into freezer-safe containers, leaving a little space for expansion, and freeze for up to 3 months. Just remember to avoid adding dairy before freezing; instead, stir in milk, cream, and cheese when reheating.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring frequently to prevent sticking. Add milk, cream, and cheese if you froze the soup before adding dairy. The soup will return to its velvety, cozy state for another satisfying meal.
FAQs
Can I use frozen broccoli instead of fresh in this recipe?
Absolutely! Frozen broccoli works well and can be a convenient alternative. Just add it in the same step as fresh broccoli; the cooking times remain the same.
Is this soup suitable for a vegetarian diet?
Yes, this soup is completely vegetarian as it uses vegetable broth and contains no meat products. It’s a hearty and satisfying choice for vegetarian comfort food lovers.
Can I substitute the cheddar cheese with another type?
While sharp cheddar gives the best classic taste, you can experiment with other cheeses like Gruyère or Monterey Jack to create your own unique flavor profile. Just make sure to choose cheeses that melt well.
What if I want a thicker soup?
For a thicker soup, mash some of the cooked potatoes directly in the crockpot before adding the dairy ingredients. This will give the soup more body without changing its delicious taste.
Is it possible to make this soup in a regular pot instead of a crockpot?
Yes, you can make this on the stovetop by simmering the veggies in broth until tender, then following the blending and dairy addition steps. Just be sure to watch it closely to avoid burning or overcooking.
Final Thoughts
This Crockpot Potato Broccoli Cheddar Soup Recipe has quickly become one of those dishes I find myself going back to whenever I want something both cozy and utterly delicious without fuss. Its creamy texture, cheesy richness, and fresh vegetable goodness come together beautifully, making it a real crowd-pleaser. Give it a try and let this soup be the warm, comforting hug your kitchen delivers anytime you need it.
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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
A comforting and creamy Crockpot Potato Broccoli Cheddar Soup that combines tender russet potatoes, fresh broccoli, and sharp cheddar cheese in a rich, savory broth. This slow cooker soup is perfect for a cozy meal, easy to prepare, and customizable with your favorite toppings.
Ingredients
Vegetables
- 4 cups russet potatoes, peeled and diced
- 3 cups broccoli florets, chopped
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Liquids & Dairy
- 3 cups vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons unsalted butter
Cheese
- 2 cups shredded sharp cheddar cheese
Seasonings
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings
- Extra shredded cheddar cheese
- Green onions
- Sour cream
- Crumbled bacon
Instructions
- Prepare Ingredients: Peel and dice the russet potatoes, chop the broccoli florets, dice the yellow onion, and mince the garlic cloves to have all your vegetables ready.
- Add to Crockpot: Place the diced potatoes, chopped broccoli, onion, garlic, vegetable broth, dried thyme, salt, and black pepper into the crockpot. Stir gently to combine.
- 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 cooked through.
- Blend the Soup (Optional): About 30 minutes before serving, use an immersion blender to partially blend the soup to your desired consistency. You can leave it chunky or smooth, depending on preference.
- Add Dairy and Butter: Stir in the whole milk, heavy cream, and unsalted butter until fully incorporated.
- Melt the Cheese: Gradually add the shredded sharp cheddar cheese in portions, stirring continuously until the cheese is fully melted and the soup is smooth.
- Final Simmer: Cover and cook on low for another 20 to 30 minutes to let the flavors meld beautifully together.
- Serve: Ladle the soup into bowls and garnish with your choice of optional toppings such as extra cheese, green onions, sour cream, or crumbled bacon. Serve warm and enjoy!
Notes
- For a thicker soup, mash some of the potatoes against the side of the crockpot before adding the dairy.
- Use freshly grated cheddar cheese for a smoother, creamier melt, though pre-shredded cheese is more convenient.
- This soup reheats well and freezes nicely for future meals.
