This Easy Crock Pot Potato Broccoli Cheddar Soup is a warm hug in a bowl! With creamy cheese, tender potatoes, and fresh broccoli, it’s super comforting and filling.
I love throwing everything into the slow cooker and letting it do the work. Plus, my kids can’t resist a cheesy soup—yep, it’s a family winner! 🥦🧀
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets give the best flavor, but frozen works well too! It’s super convenient and saves prep time. If you’re not a fan of broccoli, try using cauliflower instead.
Potatoes: I use Russet potatoes for their creaminess. You can substitute them with Yukon Golds if you prefer a buttery taste, or even sweet potatoes for a twist!
Cheddar Cheese: Sharp cheddar is a must for that robust flavor. If you want a milder taste, use mild cheddar or mix in some pepper jack for a kick! Vegan cheese can be a great alternative too.
Heavy Cream: It brings richness, but you can swap it for half-and-half or even coconut milk for a lighter option. If you’re dairy-free, nut milk can work, too—just adjust seasoning.
How Can I Ensure My Soup Is Creamy and Not Lumpy?
Getting that perfect creamy texture is key! Here’s how to avoid lumps:
- Make a roux: Cook the flour in butter until it’s lightly golden. This helps thicken the soup smoothly.
- Use warm or room temperature cream when adding it to the hot soup base. This prevents curdling.
- When blending, do it in batches if using a blender. This way, you can control the texture better, leaving some hearty potato chunks!
By following these tips, you’ll have a smooth, creamy soup that everyone will love!
Easy Crock Pot Potato Broccoli Cheddar Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups broccoli florets (fresh or frozen)
- 3 large potatoes, peeled and diced (about 4 cups)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese (optional)
- 1 cup heavy cream or half-and-half
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp paprika (optional)
- 2 tbsp butter
- 2 tbsp all-purpose flour
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, with a cooking time of 6-7 hours on low or 3-4 hours on high in the crock pot. After cooking, you’ll spend a few more minutes blending and adding the finishing touches. Overall, it’s an easy, hands-off meal!
Step-by-Step Instructions:
1. Combine Ingredients:
Start by adding the broccoli florets, diced potatoes, chopped onion, minced garlic, and chicken broth into the crock pot. Give everything a good stir to make sure it’s all mixed together.
2. Cook the Soup:
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours. You want the potatoes and broccoli to be nice and tender during this time.
3. Make the Roux:
In a small pan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes. This will create a roux that thickens the soup. Stir it continuously to avoid lumps!
4. Add the Cream:
Slowly whisk the heavy cream into the roux mixture and cook for about 2-3 minutes until it thickens slightly. This will add that delicious creaminess to your soup.
5. Mix into the Crock Pot:
Stir the roux and cream mixture into the crock pot. Then, add the shredded cheddar and Monterey Jack cheese. Stir until everything is melted and smooth.
6. Blend for Texture:
If you’d like a creamier texture, use an immersion blender to partially puree the soup right in the crock pot, leaving some chunky bits for texture. If you don’t have an immersion blender, carefully transfer half the soup to a blender, puree, and then return it to the pot.
7. Season the Soup:
Now it’s time to season! Add salt, black pepper, and paprika to taste. Give it a good stir to mix everything well.
8. Let the Flavors Meld:
Cover the crock pot and cook for an additional 10-15 minutes on low. This allows all those wonderful flavors to come together and the soup to thicken just a bit more.
9. Serve and Enjoy:
Serve your deliciously creamy potato broccoli cheddar soup hot! Top with extra shredded cheese or enjoy it with some crusty bread on the side. Yum!
Enjoy your creamy, comforting crock pot potato broccoli cheddar soup!
FAQ About Easy Crock Pot Potato Broccoli Cheddar Soup
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Frozen broccoli is a great time-saver and works perfectly in this recipe. Just add it directly to the crock pot without thawing—no need to change the cooking time!
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over medium heat or in the microwave until heated through. You might want to add a splash of broth or cream to restore its creamy texture!
Can I Make This Soup Vegetarian?
Yes, just swap out the chicken broth for vegetable broth, and you’re good to go! The cheese and cream will still give it a rich flavor, making it a hearty vegetarian option.
What Can I Serve This Soup With?
This soup is delicious on its own, but it pairs well with crusty bread, crackers, or even a fresh side salad. You can also top it with extra shredded cheese or croutons for added texture!
