Crockpot Potato Broccoli Cheddar Soup

A Warm and Comforting Classic

There’s nothing quite like a warm, creamy bowl of Potato Broccoli Cheddar Soup on a chilly day. This crockpot version makes it even easier, allowing you to set it and forget it while the flavors meld beautifully. Packed with hearty potatoes, nutritious broccoli, and rich cheddar cheese, this soup is a wholesome and satisfying meal perfect for lunch or dinner.

Why You’ll Love This Recipe

• Easy to Make – The slow cooker does most of the work for you.
• Rich and Creamy – Loaded with cheese and potatoes for a velvety texture.
• Nutritious – Packed with vegetables and calcium-rich cheese.
• Family-Friendly – Even picky eaters love the cheesy goodness.
• Great for Meal Prep – Perfect for leftovers and freezing.

Ingredients

• 4 cups potatoes, peeled and diced
• 3 cups broccoli florets, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1 cup heavy cream or half-and-half
• 2 cups sharp cheddar cheese, shredded
• 1/2 cup grated Parmesan cheese (optional, for extra flavor)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 cup milk

Instructions

Step 1: Prepare the Ingredients

1. Peel and dice the potatoes, chop the broccoli into small florets, and dice the onion.
2. Mince the garlic and set all the ingredients aside.

Step 2: Load the Crockpot

1. In the crockpot, add the potatoes, broccoli, onion, and garlic.
2. Pour in the broth and season with salt, pepper, thyme, and paprika.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours until the potatoes are tender.

Step 3: Make the Cheese Sauce

1. In a small saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for about 1 minute, stirring constantly.
3. Slowly whisk in the milk and cook until the mixture thickens.
4. Remove from heat and stir in the shredded cheddar cheese and Parmesan.

Step 4: Blend and Combine

1. Use an immersion blender to blend the soup to your desired consistency. You can leave it chunky or make it smooth.
2. Stir in the cheese sauce and heavy cream, mixing until fully incorporated.
3. Cook for another 10-15 minutes on low until heated through.

Step 5: Serve and Enjoy

1. Ladle the soup into bowls.
2. Garnish with extra shredded cheddar cheese, croutons, or crispy bacon bits if desired.
3. Serve warm with crusty bread or a side salad.

Variations

• Gluten-Free: Use cornstarch instead of flour to thicken the soup.
• Lighter Version: Substitute half-and-half for heavy cream and reduce the cheese amount.
• Extra Protein: Add diced cooked chicken or crispy bacon.
• Spicy Twist: Stir in a pinch of cayenne pepper or add diced jalapeños.
• More Veggies: Add carrots or cauliflower for extra nutrition.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 6-7 hours (low) or 3-4 hours (high)
• Total Time: About 7 hours

Storage and Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Let the soup cool completely, then freeze in portions for up to 3 months.
• Reheat: Warm on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals, stirring between each.

Frequently Asked Questions

How can I make this soup even thicker?

For an extra thick consistency, mash some of the potatoes before adding the cheese sauce or add a little more flour to the butter mixture.

Can I use frozen broccoli?

Yes! Frozen broccoli works well. Just add it in the last hour of cooking to prevent it from becoming too mushy.

Can I make this soup dairy-free?

Absolutely! Use unsweetened almond milk or coconut milk and dairy-free cheese alternatives.

What’s the best cheese to use?

Sharp cheddar gives the best flavor, but a mix of cheddar, Gouda, or Monterey Jack can enhance the richness.

Can I skip blending the soup?

Yes, if you prefer a chunkier texture, simply leave the soup as is.

How do I prevent the cheese from clumping?

Always remove the soup from direct heat before stirring in cheese, and shred cheese from a block instead of using pre-shredded varieties.

Can I use sweet potatoes instead of regular potatoes?

Yes! Sweet potatoes add a slight sweetness and work well in this recipe.

Is this soup vegetarian?

It can be! Use vegetable broth and ensure your cheese is vegetarian-friendly (some cheeses use animal rennet).

Can I add more spices?

Of course! Try smoked paprika, cumin, or Italian seasoning for a unique twist.

What can I serve with this soup?

Pair it with garlic bread, a grilled cheese sandwich, or a fresh green salad for a complete meal.

Conclusion

This Crockpot Potato Broccoli Cheddar Soup is the ultimate comfort food—warm, cheesy, and loaded with hearty goodness. With minimal effort, you’ll have a delicious meal ready to enjoy. Whether you’re making it for a cozy family dinner or meal prepping for the week, this soup is a crowd-pleaser. Try it today and savor every creamy, cheesy bite!

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