When the weather turns chilly, thereβs nothing quite like a warm, hearty bowl of Crock Pot Potato Broccoli Cheddar Soup to bring comfort and joy. This creamy, cheesy soup is packed with tender potatoes, vibrant broccoli, and rich cheddar cheese, making it the perfect meal for cozy nights at home. With the convenience of a slow cooker, you can set it and forget it, allowing the flavors to meld beautifully while you go about your day. Whether youβre serving it for a family dinner, a casual gathering, or meal prepping for the week, this soup is sure to become a beloved staple in your kitchen.
Why Youβll Love This Recipe
- Effortless Preparation: Just chop your ingredients, toss them in the slow cooker, and let it do the work for you!
- Creamy and Cheesy: The combination of potatoes and cheddar creates a rich, velvety texture thatβs irresistible.
- Nutritious: Packed with broccoli, this soup is a great way to sneak in some veggies while enjoying a comforting meal.
- Versatile: Perfect as a main dish or a side, and easily customizable to suit your taste preferences.
- Great for Meal Prep: Make a big batch and enjoy leftovers throughout the week!
Ingredients List
To make Crock Pot Potato Broccoli Cheddar Soup, you will need the following ingredients:
- 4 cups potatoes, peeled and diced (about 4 medium potatoes)
- 2 cups broccoli florets (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream (or half-and-half)
- 2 cups shredded sharp cheddar cheese
- Optional toppings: croutons, additional cheese, chopped green onions, or bacon bits
For precise measurements, please refer to the recipe card.
Step-by-Step Directions
- Prepare the Ingredients: Start by peeling and dicing the potatoes into small cubes. Chop the onion and mince the garlic.
- Combine in the Crock Pot: In your slow cooker, add the diced potatoes, broccoli florets, chopped onion, minced garlic, vegetable broth, thyme, salt, and black pepper. Stir to combine.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- Blend for Creaminess: Once the soup is cooked, use an immersion blender to puree the soup to your desired consistency. If you donβt have an immersion blender, carefully transfer portions of the soup to a regular blender, blend until smooth, and return to the crock pot.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese until melted and well combined. Allow the soup to cook for an additional 10-15 minutes on low to heat through.
- Serve: Ladle the soup into bowls and top with your favorite toppings, such as croutons, extra cheese, green onions, or bacon bits. Enjoy!
Variations & Substitutions
- Add Protein: Stir in cooked chicken or ham for a heartier soup.
- Dairy-Free Option: Use coconut milk or a dairy-free cream alternative and nutritional yeast instead of cheese for a vegan version.
- Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a little heat.
Storage & Reheating Instructions
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze the soup for up to 3 months. Just make sure to leave out the cream and cheese if you plan to freeze it; add them when reheating.
- Reheating: Reheat on the stovetop or in the microwave until warmed through. If the soup thickens too much, add a splash of broth or water to reach your desired consistency.
FAQs
Can I make this soup on the stovetop?
Yes! Simply sautΓ© the onion and garlic in a pot, add the remaining ingredients, and simmer until the potatoes are tender, about 20-30 minutes. Blend and finish with cream and cheese as directed.
What if I donβt have fresh broccoli?
Frozen broccoli works perfectly! Just add it in during the last hour of cooking to prevent it from becoming too mushy.
Can I use a different type of cheese?
Absolutely! Feel free to experiment with different cheeses like Monterey Jack, Gouda, or even a spicy pepper jack for a kick.
Conclusion
This Crock Pot Potato Broccoli Cheddar Soup is a delightful and comforting dish thatβs perfect for any occasion. With its creamy texture and cheesy goodness, itβs sure to warm your heart and satisfy your cravings. Try this recipe today, and donβt forget to share your thoughts and any variations you make in the comments! For more delicious recipes, visit https://eldralys.com/ and explore more culinary delights waiting for you. Enjoy your cozy soup experience!
Print
Crock Pot Potato Broccoli Cheddar Soup
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Creamy, cheesy, and comforting, this Crock Pot Potato Broccoli Cheddar Soup combines tender potatoes, vibrant broccoli, and sharp cheddar in a rich, velvety base. A perfect one-pot meal for chilly days and easy meal prep.
Ingredients
- 4 cups potatoes, peeled and diced (about 4 medium potatoes)
- 2 cups broccoli florets (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream (or half-and-half)
- 2 cups shredded sharp cheddar cheese
- Optional toppings: croutons, additional cheese, chopped green onions, or bacon bits
Instructions
- Peel and dice the potatoes into small cubes. Chop the onion and mince the garlic.
- In the slow cooker, combine diced potatoes, broccoli, onion, garlic, broth, thyme, salt, and pepper. Stir well.
- Cover and cook on low for 6β8 hours or high for 3β4 hours, until potatoes are tender.
- Use an immersion blender to blend the soup to your desired consistency. Alternatively, blend in batches using a regular blender and return to the crock pot.
- Stir in the heavy cream and shredded cheddar cheese. Cook on low for an additional 10β15 minutes until cheese is melted and soup is heated through.
- Serve hot with toppings like croutons, extra cheese, green onions, or bacon bits.
Notes
Add Protein: Stir in cooked chicken or ham to make it heartier. Dairy-Free Option: Use coconut milk or a dairy-free cream and nutritional yeast. Spice It Up: Add cayenne pepper or red pepper flakes. Storage: Refrigerate for up to 4 days or freeze (without cream and cheese) for up to 3 months. Reheating: Warm on stovetop or microwave, add broth if needed to loosen.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 65mg
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