If you’re looking for a cozy, comforting dish that feels like a warm hug in a bowl, the Crockpot Potato Broccoli Cheddar Soup Recipe is your new best friend. This soup combines the creamy richness of cheddar cheese with tender potatoes and vibrant broccoli florets, all simmered to perfection in a slow cooker. It’s an easy, make-ahead meal that turns simple ingredients into a luscious, homestyle delight you’ll want to make again and again. Whether you’re feeding a crowd or craving a solo supper, this recipe is the ultimate comfort food that’s bursting with flavor and color.
Ingredients You’ll Need
These ingredients are straightforward but pack a punch in taste and texture. Each contributes something special, from the earthy potatoes to the sharp cheddar that melts into creamy goodness. Together, they create a balanced and vibrant bowl of soup.
- 4 cups diced potatoes: Choose starchy potatoes like Russets for a creamy texture after cooking.
- 3 cups fresh broccoli florets: Adds a fresh, green bite and vibrant color to the soup.
- 1 medium onion, chopped: Provides a subtle sweetness that deepens the flavor base.
- 3 cloves garlic, minced: Brings a warm, aromatic punch that enhances the savory notes.
- 4 cups vegetable broth: The flavorful liquid that gently cooks all the vegetables and ties the soup together.
- 1 cup shredded cheddar cheese: Use sharp cheddar for a bold, creamy finish, plus extra for topping.
- 1 cup heavy cream (or milk): Adds luscious richness and smoothness to the soup’s texture.
- 1 teaspoon salt: Essential for seasoning and bringing out all the other flavors.
- 1/2 teaspoon black pepper: Provides a subtle warmth and balances the richness.
- 1/2 teaspoon paprika: Adds a gentle smoky depth without overpowering the delicate soup.
- Optional toppings: Croutons, chopped green onions, or bacon bits offer a crunchy or savory contrast.
How to Make Crockpot Potato Broccoli Cheddar Soup Recipe
Step 1: Combine Your Ingredients
Start by placing the diced potatoes, broccoli florets, chopped onion, and minced garlic into your crockpot. Pour in the vegetable broth, then sprinkle on the salt, black pepper, and paprika. Give everything a good stir to distribute all those lovely seasonings evenly. This simple step sets the foundation for a flavorful soup.
Step 2: Slow Cook to Perfection
Cover your crockpot and set it to low for 6 to 8 hours or on high for 3 to 4 hours. The key here is to cook until the potatoes are tender enough to pierce easily with a fork. Slow cooking allows the flavors to meld and the vegetables to soften just right, creating a comforting base.
Step 3: Blend to Your Desired Texture
Once the veggies are perfectly cooked, use an immersion blender to blend the soup. If you love a silky smooth soup, blend it completely. For some delightful texture, try blending only half and leaving the rest chunky. This step personalizes your Crockpot Potato Broccoli Cheddar Soup Recipe exactly how you like it.
Step 4: Add Cream and Cheese
Stir in the heavy cream and shredded cheddar cheese while the soup is still warm. Allow the cheese to melt smoothly into the broth, creating a rich, creamy consistency. This is the magic moment where the soup transforms into a luscious, indulgent treat.
Step 5: Final Touches and Serve
Give the soup a final stir, then ladle it into bowls. Don’t forget to add some extra cheddar cheese on top along with your favorite optional toppings like crunchy croutons, fresh green onions, or crispy bacon bits for that unbeatable finishing touch.
How to Serve Crockpot Potato Broccoli Cheddar Soup Recipe
Garnishes
Garnishes make every bite exciting and add contrasting textures. Sprinkle extra shredded cheddar cheese for gooey cheesiness, croutons for crunch, or crispy bacon bits to introduce a smoky, savory dimension to your bowl.
Side Dishes
This soup pairs beautifully with fresh crusty bread, buttery garlic rolls, or a crisp green salad. These sides complement the creamy soup and round out your meal perfectly, making it ideal for lunch or dinner.
Creative Ways to Present
Serve the soup in hollowed-out bread bowls for an edible container that’s both charming and practical. You can also drizzle a swirl of sour cream or sprinkle some smoked paprika on top for an extra pop of color and flavor that will impress your guests.
Make Ahead and Storage
Storing Leftovers
The Crockpot Potato Broccoli Cheddar Soup Recipe stores wonderfully in an airtight container in the fridge for up to 3 days. Make sure to cool it completely before refrigerating to maintain the best texture and flavor.
Freezing
You can freeze this soup, but it’s best to leave out the cream before freezing. Freeze the soup in portions in freezer-safe bags or containers for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally. Once hot, stir in fresh cream and shredded cheddar cheese for that fresh-from-scratch richness. This method keeps the soup creamy and delicious, just like when first made.
FAQs
Can I use milk instead of heavy cream in this soup?
Absolutely! Milk is a great lighter alternative that will still add creaminess, though the soup might be slightly less rich. Whole milk works best for maintaining a smooth texture.
What if I don’t have an immersion blender?
No problem! You can carefully transfer the soup in batches to a regular blender or food processor. Just be sure to leave some space to avoid splatters, and blend until you achieve your desired consistency.
Can I add other vegetables to the Crockpot Potato Broccoli Cheddar Soup Recipe?
Definitely. Carrots, celery, or cauliflower work well and add extra nutrition and flavor. Just chop them into similar-sized pieces so they cook evenly in the crockpot.
How can I make the soup spicier?
Try adding a pinch of cayenne pepper or a dash of hot sauce during cooking. These additions give the soup a gentle heat without overwhelming the comforting cheddar and broccoli flavors.
Is this soup suitable for vegetarians?
Yes, it is vegetarian-friendly when made with vegetable broth and without bacon bits. For a vegan option, substitute dairy with plant-based cream and cheese alternatives, and ensure the broth is vegan.
Final Thoughts
I can’t recommend the Crockpot Potato Broccoli Cheddar Soup Recipe enough for anyone craving a hearty, comforting meal made easy. It’s the kind of recipe that feels like it took ages to make, but actually lets you walk away while it works its magic. Next time you’re looking to warm your soul and satisfy your taste buds, this soup will be waiting for you — cozy, creamy, and utterly delicious.
Print
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
This Crockpot Potato Broccoli Cheddar Soup is a comforting and creamy slow-cooked soup combining tender potatoes, fresh broccoli, and sharp cheddar cheese. Perfect for a cozy meal, it features a blend of aromatic vegetables and a smooth texture achieved with an immersion blender. This easy-to-make recipe allows you to set it in the crockpot and come back to a deliciously warm, cheesy soup.
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 cup shredded cheddar cheese (plus extra for topping)
- 1 cup heavy cream (or milk for a lighter option)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Optional Toppings
- Croutons
- Chopped green onions
- Bacon bits
Instructions
- Combine Ingredients: In a crockpot, add the diced potatoes, fresh broccoli florets, chopped onion, minced garlic, vegetable broth, salt, black pepper, and paprika. Stir well to combine all ingredients evenly.
- Cook the Soup: Cover the crockpot and cook on low heat for 6 to 8 hours, or alternatively on high heat for 3 to 4 hours. The soup is ready when the potatoes are tender and cooked through.
- Blend the Soup: Using an immersion blender, puree the soup to your preferred consistency. For a chunkier soup, blend only half of the mixture; for a creamier texture, blend the entire soup.
- Add Cream and Cheese: Stir in the heavy cream (or milk) and shredded cheddar cheese. Continue stirring until the cheese is completely melted and the soup is smooth and creamy.
- Serve: Serve the soup hot, garnished with extra shredded cheddar cheese and your choice of optional toppings such as croutons, chopped green onions, or bacon bits for added flavor and texture.
Notes
- You can substitute heavy cream with milk for a lighter version of this soup.
- Adjust salt and pepper according to your taste preferences.
- For a dairy-free option, replace cheddar cheese and cream with suitable plant-based alternatives.
- If you prefer a thicker soup, reduce the amount of vegetable broth slightly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
