If you have been searching for a comforting and utterly delicious meal that practically cooks itself, the Crockpot Potato Broccoli Cheddar Soup Recipe is going to become your new best friend. This soup is creamy, cheesy, and filled with tender potatoes and fresh broccoli, all simmered slowly to develop deep, rich flavors. It’s exactly the kind of warm bowl of goodness you want on a chilly afternoon, offering the perfect balance of savory and hearty in every spoonful.
Ingredients You’ll Need
Gathering the right ingredients is the key to unlocking the magic of this dish. Each item in the list below plays an essential role—whether it’s creating that velvety texture, adding layers of flavor, or delivering vibrant color to the soup.
- 4 medium potatoes, peeled and diced: These provide creamy body and heartiness to the soup.
- 3 cups broccoli florets: Fresh broccoli adds a pop of bright green and wholesome nutrients.
- 1 medium onion, diced: Offers a mild sweetness once sautéed and softens the flavor base.
- 3 cloves garlic, minced: Brings a fragrant warmth to the dish.
- 4 cups chicken broth: Infuses the soup with savory depth and keeps it nice and soupy.
- 1 cup whole milk: Creates the smooth creaminess that makes this soup so luxurious.
- 2 cups shredded cheddar cheese: The star ingredient that melts into cheesy perfection.
- 1/2 teaspoon salt: Enhances all the natural flavors.
- 1/4 teaspoon black pepper: Adds a subtle kick to balance the richness.
- 1/2 teaspoon paprika: Gives a gentle earthiness and warm color tint.
- 1/4 teaspoon ground mustard: Provides a subtle tangy lift that brightens the cheese.
- 1 tablespoon olive oil: For sautéing the aromatics and adding a smooth mouthfeel.
- 1 tablespoon butter: Adds richness and helps soften the onion beautifully.
How to Make Crockpot Potato Broccoli Cheddar Soup Recipe
Step 1: Sauté the Aromatics
Heat both the olive oil and butter in a large skillet over medium heat. Once the butter melts and the oil feels warm, add your diced onions. Stir these lovingly for 4 to 5 minutes until they become tender and translucent. Then, toss in the minced garlic and cook for another 1 to 2 minutes, ensuring the garlic doesn’t burn but releases its fragrant aroma.
Step 2: Combine Ingredients in the Crockpot
Transfer your soft onions and fragrant garlic into the crockpot. Next, add the diced potatoes, making sure they’re cut into even 1-inch pieces for uniform cooking. Toss in the vibrant broccoli florets right on top to keep them fresh and green.
Step 3: Add Broth and Seasonings
Pour in the chicken broth just enough to cover all the veggies. Then, sprinkle the salt, black pepper, paprika, and ground mustard evenly over the mixture. Give everything a good stir to distribute the flavors so every bite has a bit of everything.
Step 4: Slow Cook to Perfection
Cover with the crockpot lid and set it to cook on low for 6 to 7 hours or high for 3 to 4 hours. You want the potatoes and broccoli to become tender and absorb all those wonderful flavors that have been developing.
Step 5: Finish the Soup
Once your crockpot bubbling masterpiece is done, use a potato masher to gently mash some of the potatoes right in the pot. This will thicken the soup while leaving delightful chunks for texture. Pour in the whole milk and stir it through until smooth and creamy. Finally, add the shredded cheddar cheese gradually while stirring, allowing each handful to melt perfectly into a luscious, cheesy dream. Taste and adjust seasoning as needed.
Step 6: Rest Before Serving
Let the soup rest for a few minutes with the lid off. This pause allows the flavors to mingle beautifully and the cheese to settle into the creamy base, preparing you for that satisfyingly rich first spoonful.
How to Serve Crockpot Potato Broccoli Cheddar Soup Recipe
Garnishes
Top your soup with extra shredded cheddar cheese for a melty finish, or sprinkle crisp bacon bits for a smoky crunch. Chopped fresh chives or parsley add a refreshing color contrast and brighten up each spoonful.
Side Dishes
Serve this soup alongside crusty bread or buttery garlic rolls to soak up every last drop. A simple green salad can also provide a fresh balance to the richness of the soup, making the whole meal feel light yet comforting.
Creative Ways to Present
For a fun twist, serve the soup inside hollowed-out bread bowls. You can also layer it over steamed rice or toss in some cooked shredded chicken for added heartiness. Presentation really amps up the fun and makes any occasion feel special.
Make Ahead and Storage
Storing Leftovers
Your leftover Crockpot Potato Broccoli Cheddar Soup Recipe stays fresh in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it even better the next day.
Freezing
This soup freezes well, although the texture of the potatoes might soften slightly. Use a freezer-safe container and leave some space for expansion. It will keep nicely for up to 2 months, perfect for those busy days when you want something homemade without the fuss.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to keep the cheese from sticking or separating. Adding a splash of milk or broth can help return the soup to its creamy consistency if it thickened too much in the fridge.
FAQs
Can I make this soup vegetarian?
Absolutely! Substitute the chicken broth with vegetable broth, and you’ll have a delightful vegetarian version with all the same creamy and cheesy comforts.
What can I use instead of whole milk?
Whole milk gives the best creamy texture, but you can use 2% milk or half-and-half if you prefer a lighter option. Just expect a slightly thinner soup consistency.
Is it possible to make this soup gluten-free?
Yes, the soup is naturally gluten-free as long as you use gluten-free broth and avoid any added thickeners containing gluten.
Can I add other vegetables?
Feel free to experiment! Cauliflower, carrots, or even peas can be great additions. Just adjust cooking times accordingly to keep everything tender but not mushy.
How do I make the soup thicker?
Aside from mashing some potatoes, you can add a small amount of cornstarch slurry towards the end of cooking if you prefer a thicker soup. Just mix cornstarch with cold water before stirring it in.
Final Thoughts
This Crockpot Potato Broccoli Cheddar Soup Recipe is pure comfort in a bowl—effortless to make and deeply satisfying every time. Whether you’re craving a quick weeknight dinner or planning a cozy weekend meal, this recipe will not disappoint. I encourage you to give it a try because once you do, it’s going to be a staple in your rotation that you—and anyone lucky enough to share it with—will keep coming back to.
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Crockpot Potato Broccoli Cheddar Soup Recipe
- Prep Time: 0h 15m
- Cook Time: 4h 0m
- Total Time: 4h 15m
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Potato Broccoli Cheddar Soup is a creamy, comforting, and hearty meal made with tender potatoes, fresh broccoli florets, and sharp cheddar cheese. Slow-cooked to perfection in a crockpot, this soup combines aromatic onions and garlic with flavorful spices, making it an easy and satisfying dish perfect for chilly days or anytime you crave a warm, cheesy soup.
Ingredients
Vegetables
- 4 medium potatoes, peeled and diced (about 1-inch pieces)
- 3 cups broccoli florets
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids and Dairy
- 4 cups chicken broth
- 1 cup whole milk
- 2 cups shredded cheddar cheese
Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
Spices and Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon ground mustard
Instructions
- Heat fats: Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and the oil is warm.
- Sauté onions: Add the diced onion and cook, stirring occasionally, for about 4 to 5 minutes or until the onion is soft and translucent.
- Add garlic: Stir in the minced garlic and cook for 1 to 2 minutes, stirring constantly to prevent burning.
- Transfer aromatics: Pour the cooked onion and garlic mixture into the crockpot.
- Prepare potatoes: Peel and dice potatoes into 1-inch pieces and add to the crockpot.
- Add broccoli: Place broccoli florets in the crockpot with other vegetables.
- Add broth: Pour the chicken broth over the vegetables, ensuring they are just covered.
- Season soup: Add salt, black pepper, paprika, and ground mustard to the crockpot.
- Mix ingredients: Stir everything gently to combine evenly.
- Cook in crockpot: Cover and cook on low for 6-7 hours or on high for 3-4 hours until potatoes and broccoli are tender.
- Thicken soup: Use a potato masher to mash some potatoes in the crockpot, leaving some chunks for texture.
- Add milk: Stir in the whole milk until fully combined.
- Melt cheese: Gradually add shredded cheddar cheese, stirring constantly until melted and soup is creamy.
- Adjust seasoning: Taste soup and add more salt or pepper if needed.
- Rest soup: Let the soup sit for a few minutes to allow flavors to meld.
- Serve: Serve hot with additional shredded cheddar cheese on top, if desired.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and ensure the cheese is vegetarian-friendly.
- If you prefer a smoother soup, use an immersion blender after cooking to puree part or all of the soup.
- To reduce fat, substitute whole milk with 2% or skim milk, and use less cheese.
- Make sure to stir the cheese in slowly to prevent clumping or separation.
- This soup can be refrigerated for up to 3 days and freezes well for up to 2 months.
