Print

Crockpot Potato Broccoli Cheddar Soup

Crockpot Potato Broccoli Cheddar Soup
Print Recipe

Warm up with this creamy Crockpot Potato Broccoli Cheddar Soup recipe that is simple, hearty, and perfect for cozy nights in. This comforting soup blends tender potatoes, vibrant broccoli, and sharp cheddar cheese into a luscious, slow-cooked delight. Easy to make with a set-it-and-forget-it crockpot method, it offers a rich, family-friendly flavor profile and a nutritious, comforting meal any time of year.

Ingredients

Scale

Vegetables

  • 4 cups russet potatoes, peeled and diced into bite-sized chunks
  • 3 cups fresh broccoli florets, chopped
  • 1 small onion, finely diced
  • 2 cloves garlic, minced

Liquids

  • 4 cups chicken broth or vegetable broth
  • 1 to 1 1/2 cups milk or cream

Dairy & Fat

  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons butter

Seasonings

  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prep the Vegetables: Start by peeling and dicing the potatoes into bite-sized chunks, chopping the broccoli into small florets, mincing the garlic, and finely dicing the onion. Preparing the ingredients evenly will help them cook consistently in the crockpot.
  2. Layer Ingredients in the Crockpot: Add the diced potatoes, broccoli florets, onions, and garlic to the slow cooker. Pour in the chicken or vegetable broth, then dot the butter on top. This layering ensures even distribution of flavors as the soup simmers.
  3. Slow Cook the Soup: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the potatoes are tender and beginning to break down, creating that perfect creamy texture.
  4. Blend or Mash for Creaminess: Use an immersion blender to puree part of the soup right in the crockpot, leaving some potato chunks for texture. Alternatively, mash a few potatoes with a potato masher if you prefer less blending.
  5. Add Cheese and Milk: Stir in the shredded cheddar cheese and milk or cream, mixing gently until the cheese melts completely. This step makes the soup irresistibly rich and smooth.
  6. Season to Taste: Finish with salt and pepper, adjusting the seasoning based on your flavor preference. Give it one last gentle stir and it’s ready to serve piping hot.

Notes

  • Choose russet potatoes wisely: Their high starch content makes for a naturally creamy consistency as they cook down.
  • Don’t overcook broccoli: Add broccoli in the last hour of slow cooking for tender but not mushy texture.
  • Use sharp cheddar: It melts well and provides bold flavor without overpowering the other ingredients.
  • Mix blended and chunky: Partial blending helps achieve a creamy soup with satisfying texture variation.
  • Season gradually: Adjust salt and spices at the end to avoid over-seasoning during slow cook.

Nutrition

Keywords: potato soup, broccoli cheddar soup, crockpot soup, slow cooker recipe, creamy soup, comfort food, vegetarian option

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