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Crockpot Potato Broccoli Cheddar Soup

Crockpot Potato Broccoli Cheddar Soup
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Crockpot Potato Broccoli Cheddar Soup is a warm and creamy slow cooker recipe combining tender potatoes, fresh broccoli, and sharp cheddar cheese. Easy to prepare with minimal hands-on time, this hearty soup offers rich, velvety texture and nourishing fiber, making it perfect for chilly days, busy nights, or meal prep.

Ingredients

Scale

Vegetables

  • 4 cups diced Russet potatoes (about 3 medium potatoes)
  • 3 cups fresh broccoli florets
  • 1 medium onion, chopped
  • 2 cloves garlic, minced

Liquids

  • 4 cups chicken or vegetable broth
  • 1 ½ cups milk or cream (warm)

Dairy

  • 2 cups shredded sharp cheddar cheese

Seasonings

  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • Optional herbs: fresh thyme or parsley for garnish

Instructions

  1. Prepare Your Vegetables: Start by peeling and dicing potatoes into bite-sized chunks and chopping broccoli into small florets to ensure even cooking and perfect blending in the soup.
  2. Layer the Ingredients: In the crockpot, add diced potatoes, broccoli, chopped onion, minced garlic, broth, salt, and pepper; layering flavors properly allows everything to meld beautifully during cooking.
  3. Slow Cook: Cook on low for 6 to 8 hours or high for 3 to 4 hours until potatoes are tender and flavors have fully developed, creating a rich, comforting base.
  4. Add Dairy and Blend: Stir in warm milk or cream and shredded cheddar cheese, allowing it to melt into the soup; if desired, use an immersion blender to partially puree some potatoes for a thicker texture.
  5. Final Seasoning and Serve: Adjust salt and pepper to taste, give the soup a final stir, then ladle into bowls. Garnish with crispy bacon bits, chopped chives, or extra cheddar if desired and enjoy.

Notes

  • Use Russet or Yukon Gold potatoes for creamy texture without falling apart.
  • Add cheddar cheese at the end to avoid grainy texture.
  • Use fresh broccoli to keep florets firm; frozen broccoli tends to get mushy.
  • Place heavier vegetables like potatoes at the bottom of the crockpot for even cooking.
  • Don’t skip garlic and onion—they add essential depth and richness to the soup.
  • Customize by adding cauliflower, carrots, bacon bits, shredded chicken, or spices like red pepper flakes or cayenne.
  • For dairy-free versions, substitute milk and cheese with coconut milk and nutritional yeast.
  • Store leftovers refrigerated for up to 3 days or freeze for longer storage.
  • Reheat gently on stovetop or microwave to maintain creamy texture.

Nutrition

Keywords: crockpot, slow cooker, potato soup, broccoli cheddar soup, creamy soup, comfort food, gluten free, easy recipe

Find it online: https://mealsbymary.com/crockpot-potato-broccoli-cheddar-soup/