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
Scale
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.
