Looking for a cozy and satisfying meal that’s easy to prepare? This Crockpot Potato Broccoli Cheddar Soup is the perfect solution! Packed with tender potatoes, fresh broccoli, and plenty of cheddar cheese, this creamy soup is ideal for chilly days or any time you’re craving a comforting dish. It’s a set-it-and-forget-it recipe, thanks to the slow cooker, making it a stress-free dinner option.
Ingredients:
4 cups diced potatoes (about 4 medium potatoes)
3 cups fresh broccoli florets
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup shredded cheddar cheese (plus extra for topping)
1 cup heavy cream (or milk for a lighter option)
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon paprika
Optional toppings: croutons, chopped green onions, or bacon bits
Directions:
Prepare the Ingredients: In a crockpot, combine the diced potatoes, broccoli florets, onion, garlic, vegetable broth, salt, pepper, and paprika. Stir everything together to ensure it’s well-mixed.
Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
Blend to Perfection: Once the vegetables are cooked, use an immersion blender to blend the soup to your desired texture. For a chunkier soup, blend only half of it.
Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is smooth and creamy.
Serve: Ladle the soup into bowls, garnish with extra cheddar cheese, and add optional toppings like croutons, chopped green onions, or bacon bits for added flavor and texture.
Serving Tips:
Garnish: Enhance the presentation and flavor by garnishing each bowl with:
Extra shredded cheddar cheese
Croutons for added crunch
Chopped green onions or chives for a fresh touch
Crispy bacon bits for a savory bite
Accompaniments: Pair the soup with:
Crusty Bread: Serve with a loaf of sourdough or French bread for dipping.
Salad: A simple side salad, such as a Caesar or mixed greens, complements the richness of the soup.
Temperature: Serve the soup hot. If you’re reheating leftovers, heat gently on the stove over low heat or in the microwave until warmed through, stirring occasionally to ensure even heating.
Portion Control: Ladle the soup into bowls, allowing for 1 to 1.5 cups per serving, depending on appetite.
Storage Tips:
Refrigeration:
Cooling: Allow the soup to cool to room temperature before refrigerating to prevent condensation in the storage container.
Containers: Store in airtight containers. The soup can be kept in the refrigerator for up to 4 days.
Freezing:
Containers: Freeze portions in airtight freezer-safe containers or resealable bags. Leave some space at the top of the container to allow for expansion as the soup freezes.
Duration: The soup can be frozen for up to 3 months.
Labeling: Write the date on the container to keep track of freshness.
Thawing:
Refrigerator Method: For best results, thaw the frozen soup in the refrigerator overnight before reheating.
Quick Thaw: If you need it faster, place the sealed bag in a bowl of cold water to speed up the thawing process.
Reheating:
Stovetop: Reheat the soup in a saucepan over low to medium heat, stirring occasionally, until heated through.
Microwave: Heat in a microwave-safe bowl in 1-2 minute intervals, stirring in between, until hot. Add a splash of broth or milk if the soup has thickened.
Avoiding Separation: If the soup thickens upon refrigeration, add a little vegetable broth, water, or milk during reheating to restore the desired consistency.
Related Recipes:
- Broccoli Cheddar Chicken and Rice Casserole
- Cheesy Bacon Chicken Pasta with Broccoli
- French Onion Broccoli Cheese Casserole
FAQs:
Can I use frozen broccoli instead of fresh?
Yes! You can substitute frozen broccoli florets in place of fresh. Add them directly to the crockpot, and the cooking time will remain the same. If you prefer a more vibrant green color and firmer texture, you can add the frozen broccoli during the last 1-2 hours of cooking.
Can I make this soup dairy-free?
Absolutely! To make this soup dairy-free, replace the heavy cream with full-fat coconut milk or any plant-based milk (like almond or oat milk). Use a dairy-free cheddar-style cheese alternative to keep the creaminess and flavor.
How do I prevent the cheese from clumping when I add it to the soup?
To avoid clumping, make sure to shred the cheese yourself rather than using pre-shredded cheese, which often contains anti-caking agents. Also, add the cheese gradually while stirring the soup over low heat. This will help it melt smoothly into the soup.
Can I cook this soup on the stovetop instead of in the crockpot?
Yes, you can! To make it on the stovetop, sauté the onions and garlic in a large pot, then add the potatoes, broccoli, broth, salt, pepper, and paprika. Bring the mixture to a boil, reduce the heat, and simmer for 20-25 minutes until the potatoes are tender. Blend the soup to your desired texture, then stir in the cream and cheese until melted and smooth.
Conclusion:
This Crockpot Potato Broccoli Cheddar Soup is the ultimate blend of simplicity and flavor, delivering a hearty meal without the fuss. It’s perfect for weeknights, lazy weekends, or meal prepping ahead of time. Try it today and enjoy a warm, cheesy bowl of comfort!
📖 Recipe:
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Crockpot Potato Broccoli Cheddar Soup
- Total Time: 6-8 hours 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Crockpot Potato Broccoli Cheddar Soup is a creamy, comforting dish made with tender potatoes, fresh broccoli, and sharp cheddar cheese. This easy slow-cooker soup is perfect for a cozy weeknight dinner, packed with flavor, and simple to prepare. Set it and forget it for a hearty, cheesy meal that everyone will love.
Ingredients
4 cups diced potatoes (about 4 medium potatoes)
3 cups fresh broccoli florets
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup shredded cheddar cheese (plus extra for topping)
1 cup heavy cream (or milk for a lighter option)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Optional toppings: croutons, chopped green onions, or bacon bits
Instructions
- In a crockpot, combine diced potatoes, broccoli florets, onion, garlic, vegetable broth, salt, pepper, and paprika. Stir to mix everything together.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- Once the vegetables are cooked, use an immersion blender to blend the soup to your preferred texture. For a chunkier soup, blend only half of it.
- Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is smooth and creamy.
- Serve hot, garnished with extra cheese and optional toppings like croutons, chopped green onions, or bacon bits.
Notes
You can substitute frozen broccoli for fresh; add it towards the last 1-2 hours for a firmer texture.
For a lighter version, substitute heavy cream with milk or a plant-based alternative.
Customize your soup with your favorite toppings like croutons, bacon bits, or extra cheese.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup, Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal per serving
