When the weather turns chilly, there’s nothing quite as comforting as a warm bowl of soup. Enter Crock Pot Potato Broccoli Cheddar Soup—a creamy, cheesy delight that combines tender potatoes and vibrant broccoli in a rich cheddar broth. This easy-to-make soup is perfect for busy weeknights, as it simmers in your slow cooker, allowing the flavors to meld beautifully without much hands-on time. The result is a velvety, satisfying dish that’s sure to please the whole family. Serve it with crusty bread for dipping, and you have a meal that’s both hearty and wholesome!
Why You’ll Love This Recipe
- Set It and Forget It: Simply toss the ingredients into your Crock Pot and let it do the work for you.
- Creamy and Cheesy: The combination of potatoes, broccoli, and cheddar cheese creates a rich and comforting flavor profile.
- Healthy Ingredients: Packed with vegetables, this soup is a great way to sneak in some nutrition.
- Kid-Friendly: The cheesy flavor is a hit with kids, making it an easy way to get them to eat their veggies.
- Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week or freeze for later.
Ingredients List
To make Crock Pot Potato Broccoli Cheddar Soup, you will need the following ingredients:
- 4 cups of diced potatoes (about 4 medium potatoes)
- 4 cups of fresh or frozen broccoli florets
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional toppings: croutons, additional cheese, or chopped green onions
For precise measurements, please refer to the recipe card.
Step-by-Step Directions
- Prepare the Vegetables: Wash, peel, and dice the potatoes into small cubes. If using fresh broccoli, cut it into bite-sized florets.
- Combine Ingredients in the Crock Pot: In your Crock Pot, add the diced potatoes, broccoli florets, diced onion, minced garlic, and dried thyme. Pour in the vegetable or chicken broth, and season with salt and pepper. Stir to combine.
- Cook: Cover the Crock Pot and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
- Blend the Soup: Once cooked, use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier soup, blend only half of it, leaving some potato and broccoli pieces intact.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is melted and the soup is creamy. Adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and top with optional toppings like croutons, extra cheese, or chopped green onions. Enjoy!
Variations & Substitutions
- Add Protein: Stir in cooked, shredded chicken or cooked bacon for a heartier soup.
- Dairy-Free Option: Use coconut milk or almond milk in place of heavy cream and nutritional yeast instead of cheese for a dairy-free version.
- Spice It Up: Add a pinch of cayenne pepper or some red pepper flakes for a little heat.
Storage & Reheating Instructions
- Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. You may need to add a splash of broth or water to loosen the soup.
FAQs
Can I use frozen broccoli?
Yes! Frozen broccoli works perfectly in this recipe. Just add it directly to the Crock Pot without thawing.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half, whole milk, or a dairy-free alternative like coconut milk. Keep in mind that the texture and flavor may vary slightly.
Can I make this soup ahead of time?
Absolutely! This soup is great for meal prep. Just store it in the fridge or freezer and reheat when ready to serve.
Conclusion
Crock Pot Potato Broccoli Cheddar Soup is the ultimate comfort food that’s easy to prepare and packed with flavor. Its creamy texture and cheesy goodness make it a favorite for both kids and adults. Whether you’re enjoying it on a chilly evening or serving it at a gathering, this soup is sure to warm hearts and fill bellies. Try it out and let us know how it turns out! For more delicious recipes, visit https://eldralys.com/ and discover more culinary adventures waiting for you. Enjoy your cooking!
Print
Crock Pot Potato Broccoli Cheddar Soup
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy, cheesy, and hearty soup made in the slow cooker with tender potatoes, broccoli, and sharp cheddar—perfect for chilly nights and meal prep.
Ingredients
- 4 cups diced potatoes (about 4 medium potatoes)
- 4 cups broccoli florets (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional toppings: croutons, additional cheese, chopped green onions
Instructions
- Dice potatoes and chop broccoli into florets if using fresh.
- Add potatoes, broccoli, onion, garlic, thyme, broth, salt, and pepper to Crock Pot. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
- Use an immersion blender to puree to desired consistency (fully or partially blended).
- Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Adjust seasoning if needed and serve hot, topped with optional garnishes.
Notes
Add cooked bacon or chicken for extra protein. Use coconut milk and nutritional yeast for a dairy-free version. Store leftovers for up to 4 days or freeze for up to 3 months.
- 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: 620mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 55mg
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