When the air turns crisp and you crave a meal that wraps you in warmth, nothing beats a hearty bowl of soup. Our Ultimate Crock Pot Potato Broccoli Cheddar Soup is the epitome of comfort food, blending tender potatoes, vibrant broccoli, and rich cheddar cheese into a silky, satisfying meal that practically cooks itself in your slow cooker. It’s the perfect fuss-free solution for busy weeknights or cozy weekends, delivering deep flavors with minimal effort!
Why Your Slow Cooker is Your Best Friend for Soup
There's an undeniable magic to slow cooking. It allows ingredients to simmer gently, coaxing out incredible depth of flavor that you just can't rush. For soups, this means vegetables become incredibly tender, and all the elements meld into a harmonious, rich broth. This potato broccoli cheddar soup truly shines in the slow cooker, becoming luxuriously creamy and packed with savory goodness.
Beyond the flavor, the slow cooker offers unparalleled convenience. You can simply set it and forget it, returning hours later to a delicious, hot meal ready to serve. This recipe is not only simple but also incredibly versatile, allowing you to easily adjust it to your family's preferences.
Gather Your Simple Ingredients
Creating this irresistible soup requires just a handful of wholesome ingredients that come together to create pure culinary magic:
- Russet potatoes, peeled and diced
- Fresh or frozen broccoli florets
- Aromatic yellow onion and garlic
- Flavorful vegetable or chicken broth
- Classic seasonings like dried thyme, salt, and black pepper
- Rich heavy cream or half-and-half
- Plenty of sharp cheddar cheese, freshly shredded
For precise measurements and detailed steps, be sure to check the complete recipe card below.
Crafting Your Creamy Masterpiece
Preparing this comforting soup is wonderfully straightforward. The slow cooker takes care of most of the work, allowing you to enjoy a delicious, homemade meal with ease. Before you begin, ensure you have a Quality Chef's Knife ready for all your chopping needs!
Tips for the Best Potato Broccoli Cheddar Soup
- Potato Perfection: While Russet potatoes are ideal for their starchiness, which helps thicken the soup, you can also use Yukon Golds for a slightly waxier texture.
- Broccoli timing: To keep your broccoli from turning mushy, add it towards the end of the cooking cycle. About 30-60 minutes before serving is usually perfect, whether using fresh or frozen florets.
- Achieving Creaminess: If you prefer a smoother soup, an immersion blender can be used directly in the slow cooker. For a chunky texture, simply mash some of the potatoes against the side of the pot with a fork or potato masher before stirring in the dairy.
- Serving Suggestions: This soup is substantial enough to be a meal on its own, perhaps with a side of crusty bread. It also pairs beautifully with lighter options like a fresh green salad. For another comforting slow cooker meal, consider our Hearty Slow Cooker Cowboy Casserole: Your New Go-To Comfort Food, or serve it alongside our Easy Corn Casserole: Your New Go-To Comfort Side Dish.
Storing Leftovers
This soup is often even better the next day! Store any remaining soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. If it's too thick, stir in a splash of milk or broth. While technically freezable, dairy-based soups can sometimes separate upon thawing, so it's best enjoyed fresh or refrigerated.
A Bowl of Pure Comfort Awaits
This Crock Pot Potato Broccoli Cheddar Soup delivers maximum comfort with minimal fuss. It's a rich, cheesy, and satisfying dish that promises to warm you from the inside out, making it a perfect addition to your recipe rotation. Enjoy every delicious, creamy spoonful!
FAQs
What type of potatoes work best for this slow cooker soup?
Russet potatoes are highly recommended for this soup as they break down beautifully, contributing to a wonderfully creamy and thick texture. Yukon Gold potatoes are also a great alternative for a slightly firmer, buttery bite.
Can I make this Crock Pot Potato Broccoli Cheddar Soup dairy-free?
Yes, with some adjustments! You can replace the heavy cream with full-fat coconut milk or a dairy-free creamer, and use a good quality dairy-free cheddar cheese alternative. Ensure your broth is also dairy-free.
How do I store and reheat leftover soup?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally. If the soup has thickened, add a splash of milk or broth to reach your desired consistency. Freezing is possible, but it's best to add cream and cheese after thawing to prevent separation.
What are some good toppings for this soup?
Elevate your soup with toppings like extra shredded cheddar, crispy bacon bits, sliced green onions, a dollop of sour cream or Greek yogurt, or homemade croutons for added crunch and flavor.
Ultimate Crock Pot Potato Broccoli Cheddar Soup
- Total Time: 6 hours 20 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian (if using vegetable broth)
Description
This incredibly creamy and easy-to-make soup combines tender potatoes, vibrant broccoli, and rich cheddar cheese for the ultimate comfort food experience in your slow cooker.
Ingredients
3 lbs Russet potatoes, peeled and diced into 1-inch cubes
1 large yellow onion, chopped
3 cloves garlic, minced
6 cups vegetable or chicken broth
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 teaspoon salt (or to taste)
4 cups fresh broccoli florets (about 1 lb)
1 cup heavy cream or half-and-half
2 cups shredded sharp cheddar cheese
Instructions
Step 1: Combine the diced potatoes, chopped onion, minced garlic, vegetable broth, dried thyme, salt, and black pepper in a 6-quart or larger slow cooker.
Step 2: Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the potatoes are fork-tender.
Step 3: Add the broccoli florets to the slow cooker during the last 30-60 minutes of cooking. Stir gently to combine and allow the broccoli to soften.
Step 4: Once the potatoes and broccoli are cooked, use a potato masher or a large fork to mash some of the potatoes directly in the slow cooker until your desired level of chunkiness is achieved. For a smoother soup, use an immersion blender to blend a portion or all of the soup.
Step 5: Stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese is completely melted and the soup is smooth and creamy. Taste and adjust seasonings if necessary.
Step 6: Serve hot, garnished with extra cheese, green onions, or bacon bits if desired.
Notes
For an extra boost of flavor, you can sauté the onion and garlic in a little butter on the stovetop before adding them to the slow cooker. If you prefer a smoky flavor, add a pinch of smoked paprika with the other seasonings.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Soup, Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 70mg
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