Crockpot Potato Broccoli Cheddar Soup is the ultimate comfort food. It’s creamy, cheesy, and packed with tender potatoes and broccoli, making it a hearty and satisfying meal for any day. This slow cooker recipe simplifies the process, allowing you to toss in the ingredients and let the crockpot work its magic while you go about your day. Perfect for chilly evenings, family gatherings, or a quick lunch option, this soup is guaranteed to become a family favorite. Not only is it delicious, but it’s also loaded with nutrients from broccoli and potatoes, making it both indulgent and nutritious.
Equipment Needed
- Crockpot or slow cooker (4-6 quart capacity)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Large mixing bowl (optional)
- Ladle
- Immersion blender or potato masher (for desired consistency)
- Cheese grater
Ingredients
For the Soup:
- 4 large russet potatoes, peeled and diced into small cubes
- 3 cups fresh broccoli florets (or frozen broccoli, thawed)
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 cups sharp cheddar cheese, freshly grated
- 1/2 cup Parmesan cheese, freshly grated (optional for extra richness)
- 3 tablespoons unsalted butter
- 2 teaspoons Dijon mustard (optional, adds depth of flavor)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg (optional, enhances the cheese flavor)
- Salt and pepper to taste
For Garnish (Optional):
- Extra shredded cheddar cheese
- Crumbled bacon
- Chopped green onions or chives
- Sour cream
Preparation
Step 1: Prep the Ingredients
- Start by peeling and dicing the potatoes into small cubes. This ensures they cook evenly in the crockpot.
- Chop the broccoli into small florets if using fresh. For frozen, thaw and drain excess moisture.
- Finely chop the onion and mince the garlic.
Step 2: Assemble Ingredients in the Crockpot
- In the crockpot, add the diced potatoes, chopped broccoli, onion, and garlic.
- Pour in the chicken broth, ensuring the vegetables are fully submerged. Add smoked paprika, Dijon mustard (if using), salt, and pepper.
- Dot the top with butter.
Step 3: Cook the Soup
- Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours. The soup is ready when the potatoes are fork-tender, and the broccoli is soft.
Step 4: Blend to Desired Consistency
- Using an immersion blender, blend the soup to your desired consistency. For a chunkier soup, use a potato masher to lightly mash the potatoes and broccoli while leaving some texture. For a smoother soup, blend until creamy.
Step 5: Add Cheese and Cream
- Once blended, stir in the heavy cream, shredded cheddar cheese, and Parmesan cheese. Mix until the cheese is fully melted and the soup is creamy. Adjust the seasoning with additional salt and pepper if needed.
Step 6: Serve and Garnish
- Ladle the soup into bowls and top with your choice of garnishes, such as extra cheddar cheese, crumbled bacon, chopped green onions, or a dollop of sour cream.
Variations
- Vegetarian Version: Use vegetable broth instead of chicken broth and omit bacon for garnish.
- Gluten-Free Option: Ensure the broth and cheese you use are gluten-free.
- Add Protein: Stir in cooked shredded chicken, diced ham, or crumbled cooked sausage for extra heartiness.
- Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños for a spicy twist.
- Dairy-Free Version: Substitute the heavy cream with coconut milk or unsweetened almond milk, and use dairy-free cheese alternatives.
Cooking Note
- For the best texture, use freshly grated cheese instead of pre-shredded, as pre-shredded cheese often contains additives that can make the soup grainy.
- Avoid overcooking the broccoli to maintain its vibrant green color. If using fresh broccoli, add it halfway through the cooking time for a brighter flavor.
Serving Suggestions
- Serve with crusty bread, garlic breadsticks, or a slice of homemade white bread for dipping.
- Pair with a crisp side salad to balance the creaminess of the soup.
- For a cozy meal, enjoy with a glass of white wine or a sparkling lemonade.
Tips
- Use Yukon Gold potatoes for a creamier texture if russet potatoes aren’t available.
- For an extra cheesy flavor, stir in a little Gruyère or mozzarella cheese along with the cheddar.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove to avoid curdling.
- Freeze for up to 3 months without the cream and cheese; add those after reheating for the best results.
Prep Time: 20 minutes
Cooking Time: 6-8 hours (on low) or 3-4 hours (on high)
Total Time: 6 hours 20 minutes to 8 hours 20 minutes
Nutritional Information (per serving)
- Calories: 350
- Protein: 12g
- Sodium: 780mg
(Nutritional values are approximate and depend on exact ingredients used.)
FAQs
Can I make this soup on the stovetop instead of the crockpot?
Yes, you can! Simply simmer the ingredients in a large pot over medium heat for about 30-40 minutes, or until the potatoes and broccoli are tender. Then, proceed with blending and adding the cheese and cream.
Can I use frozen broccoli?
Absolutely! Frozen broccoli works perfectly in this recipe. Just thaw it beforehand to avoid excess water in the soup.
How do I prevent the soup from being too thick?
If the soup becomes too thick, simply stir in extra broth or milk until the desired consistency is achieved.
Presentation Ideas
- Serve in bread bowls for a rustic, restaurant-style presentation.
- Garnish with a sprinkle of paprika or freshly cracked black pepper for a finishing touch.
- Use colorful bowls and add a few small broccoli florets on top for visual appeal.
Common Mistakes to Avoid
- Using pre-shredded cheese: This can lead to a grainy texture due to added anti-caking agents.
- Overcooking the broccoli: It can lose its vibrant color and become mushy.
- Skipping the immersion blender: Blending the soup enhances the creamy texture, so don’t skip this step.
- Adding cheese to boiling soup: This can cause the cheese to separate or curdle. Make sure the soup is warm but not boiling when adding the cheese.
Conclusion
Crockpot Potato Broccoli Cheddar Soup is the ultimate blend of comfort and convenience. Its creamy texture, rich cheesy flavor, and hearty vegetables make it a perfect dish for any occasion. Whether you’re serving it as a main course or a side dish, this soup is guaranteed to please. With its easy preparation and versatile ingredients, it’s a recipe you’ll want to return to again and again. So grab your crockpot and let this delightful soup warm your heart and home!
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Crockpot Potato Broccoli Cheddar Soup
- Total Time: 6 hours 20 minutes to 8 hours 20 minutes
Ingredients
Scale
Ingredients
For the Soup:
- 4 large russet potatoes, peeled and diced into small cubes
- 3 cups fresh broccoli florets (or frozen broccoli, thawed)
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 cups sharp cheddar cheese, freshly grated
- 1/2 cup Parmesan cheese, freshly grated (optional for extra richness)
- 3 tablespoons unsalted butter
- 2 teaspoons Dijon mustard (optional, adds depth of flavor)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg (optional, enhances the cheese flavor)
- Salt and pepper to taste
For Garnish (Optional):
- Extra shredded cheddar cheese
- Crumbled bacon
- Chopped green onions or chives
- Sour cream
Instructions
Preparation
Step 1: Prep the Ingredients
- Start by peeling and dicing the potatoes into small cubes. This ensures they cook evenly in the crockpot.
- Chop the broccoli into small florets if using fresh. For frozen, thaw and drain excess moisture.
- Finely chop the onion and mince the garlic.
Step 2: Assemble Ingredients in the Crockpot
- In the crockpot, add the diced potatoes, chopped broccoli, onion, and garlic.
- Pour in the chicken broth, ensuring the vegetables are fully submerged. Add smoked paprika, Dijon mustard (if using), salt, and pepper.
- Dot the top with butter.
Step 3: Cook the Soup
- Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours. The soup is ready when the potatoes are fork-tender, and the broccoli is soft.
Step 4: Blend to Desired Consistency
- Using an immersion blender, blend the soup to your desired consistency. For a chunkier soup, use a potato masher to lightly mash the potatoes and broccoli while leaving some texture. For a smoother soup, blend until creamy.
Step 5: Add Cheese and Cream
- Once blended, stir in the heavy cream, shredded cheddar cheese, and Parmesan cheese. Mix until the cheese is fully melted and the soup is creamy. Adjust the seasoning with additional salt and pepper if needed.
Step 6: Serve and Garnish
- Ladle the soup into bowls and top with your choice of garnishes, such as extra cheddar cheese, crumbled bacon, chopped green onions, or a dollop of sour cream.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (on low) or 3-4 hours (on high)
Nutrition
- Calories: 350
- Sodium: 780mg
- Protein: 12g