Crockpot Potato Broccoli Cheddar Soup Recipe
If you’re searching for a soul-soothing meal that’s equal parts creamy, cheesy, and veggie-packed, look no further than this Crockpot Potato Broccoli Cheddar Soup. It’s a cozy, crowd-pleasing classic that’s unbelievably easy to make in your slow cooker. With tender potatoes, vibrant broccoli, sweet carrots, and a luscious cheddar base, this soup is pure comfort in a bowl—ideal for family dinners, meal prep, or anytime you need a warm hug from your kitchen.
Ingredients You’ll Need
One of the best things about this recipe is how it transforms simple, everyday ingredients into a bowlful of magic. Each component brings its own touch, from creamy potatoes to sharp cheddar, resulting in a soup that’s layered with flavor, color, and texture.
- Yukon Gold or Russet potatoes: These create a creamy, hearty base and help thicken the soup naturally.
- Broccoli florets: Fresh or frozen both work, adding gorgeous color and a boost of nutrition.
- Chopped carrots: For a pop of sweetness and a lovely orange hue.
- Chopped celery: Adds subtle depth and a savory backbone to the soup.
- Chopped yellow onion: Essential for classic flavor and aromatic sweetness.
- Minced garlic: Infuses the entire soup with irresistible aroma and taste.
- Low-sodium vegetable or chicken broth: The foundation of the soup—choose your favorite for either a vegetarian or classic version.
- Salt and black pepper: Simple seasonings that make all the flavors sing.
- Dried thyme: Lends a hint of earthiness that pairs beautifully with the veggies.
- Smoked paprika (optional): Adds a gentle smokiness and depth—highly recommended!
- Whole milk: For creaminess without being too heavy.
- Heavy cream: Takes the soup’s richness to the next level.
- All-purpose flour: Helps thicken the soup for that perfect velvety spoonful. Use gluten-free flour if needed.
- Shredded sharp cheddar cheese: Melts in for that unmistakable cheesy goodness. Sharp cheddar is key for bold flavor.
- Extra shredded cheddar and chopped green onions (optional): The ultimate finishing touch for flavor and color.
How to Make Crockpot Potato Broccoli Cheddar Soup
Step 1: Load Up the Crockpot
Start by adding your diced potatoes, broccoli florets, carrots, celery, onion, and garlic straight into your slow cooker. Pour in the broth, sprinkle over the salt, pepper, thyme, and smoked paprika, then give everything a good stir. Your kitchen will already start to smell amazing before you even turn the crockpot on!
Step 2: Slow Cook Until Tender
Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The magic here is patience—the veggies become meltingly tender and the flavors meld together beautifully over time. You’ll know it’s ready when the potatoes and broccoli are easily pierced with a fork.
Step 3: Creamy Upgrade
In a small bowl, whisk together the whole milk, heavy cream, and flour until smooth and lump-free. Pour this creamy mixture into your crockpot and stir well. This step is what gives Crockpot Potato Broccoli Cheddar Soup its signature silky texture and a touch of extra richness.
Step 4: Blend for Dreamy Texture
Now it’s time to blend! Use an immersion blender right in the crockpot to puree about half the soup, leaving plenty of hearty veggie chunks for texture. If you prefer your soup ultra-smooth, feel free to blend it all. This step is totally customizable to your personal soup style.
Step 5: Add the Cheddar Magic
Stir in the shredded sharp cheddar cheese a handful at a time, letting it melt completely between additions. The cheese will transform the soup into a golden, velvety masterpiece. Cook on low for another 10 to 15 minutes, just to ensure everything is perfectly heated and blended.
Step 6: Serve and Enjoy
Ladle the Crockpot Potato Broccoli Cheddar Soup into bowls and top with a sprinkle of extra cheddar and chopped green onions if you like. Now, sit back and savor every dreamy, cheesy spoonful!
How to Serve Crockpot Potato Broccoli Cheddar Soup
Garnishes
A good garnish takes this soup from comforting to company-worthy. Try a generous handful of shredded cheddar, a scattering of sliced green onions, or even a few crispy bacon bits if you’re feeling decadent. Freshly cracked black pepper or a swirl of cream also make a lovely finishing touch.
Side Dishes
This soup is hearty enough to stand alone, but pairing it with a crusty loaf of bread or warm dinner rolls is pure bliss. For a lighter meal, serve alongside a crisp green salad, or offer some apple slices for a sweet-tart contrast.
Creative Ways to Present
Get playful by serving Crockpot Potato Broccoli Cheddar Soup in bread bowls for a fun, edible twist. Or ladle it into small mugs for a warm appetizer at gatherings. Don’t forget a sprinkle of fresh herbs or a dash of smoked paprika for a restaurant-style finish!
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to four days. Let it cool to room temperature, then transfer to airtight containers. The flavors actually deepen as it sits, making leftovers even tastier.
Freezing
You can absolutely freeze Crockpot Potato Broccoli Cheddar Soup! Just let it cool completely, then pack it into freezer-safe containers or bags. It’ll keep for up to three months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
To reheat, simply warm the soup gently on the stovetop over low heat, stirring often to prevent the cheese from separating. If it’s a little thick, add a splash of milk or broth to loosen it up. You can also microwave individual bowls for a quick lunch or dinner.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works perfectly and saves on prep time. Just add it straight to the crockpot—no need to thaw first.
Is it possible to make this soup gluten-free?
Yes, simply swap the all-purpose flour for your favorite gluten-free flour blend, and double-check that your broth is certified gluten-free.
Can I add meat to Crockpot Potato Broccoli Cheddar Soup?
Definitely! Stir in some cooked, diced ham or crispy bacon during the last 10 minutes of cooking for a heartier, smokier version of this classic soup.
How can I make the soup even thicker?
If you love a super-thick soup, blend more of the veggies or add an extra tablespoon of flour when mixing the milk and cream. Let it simmer a little longer after adding the cheese for a thicker consistency.
What’s the best way to blend the soup if I don’t have an immersion blender?
No immersion blender? No worries! Carefully transfer half the soup to a regular blender, blend until smooth, then pour it back into the crockpot and stir well. Just be cautious with hot liquids and blend in batches if needed.
Final Thoughts
If you’re ready for a bowl of pure comfort, this Crockpot Potato Broccoli Cheddar Soup is calling your name. It’s the kind of recipe you’ll turn to again and again, especially on chilly nights or whenever you need a dose of cheesy, veggie-filled happiness. Give it a try and watch it become a new favorite at your table!
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Crockpot Potato Broccoli Cheddar Soup Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This comforting Crockpot Potato Broccoli Cheddar Soup combines tender potatoes, fresh broccoli, and sharp cheddar cheese for a creamy, flavorful slow cooker meal. Perfect for busy days, this hearty soup is easy to prepare and delivers rich, cheesy goodness with minimal fuss.
Ingredients
Vegetables
- 4 cups Yukon Gold or Russet potatoes, peeled and diced
- 2 cups broccoli florets (fresh or frozen)
- 1 cup chopped carrots
- ½ cup chopped celery
- ½ cup chopped yellow onion
- 3 cloves garlic, minced
Liquids and Dairy
- 4 cups low-sodium vegetable or chicken broth
- 1 cup whole milk
- ½ cup heavy cream
Pantry
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon smoked paprika (optional)
- 2 tablespoons all-purpose flour
Cheese and Garnishes
- 2 cups shredded sharp cheddar cheese
- Extra shredded cheddar and chopped green onions for garnish (optional)
Instructions
- Combine ingredients in crockpot: Add the diced potatoes, broccoli florets, chopped carrots, celery, yellow onion, minced garlic, vegetable or chicken broth, salt, black pepper, dried thyme, and smoked paprika (if using) into the crockpot. Stir the mixture well to combine all the ingredients evenly.
- Cook the vegetables: Cover the crockpot and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours, until the vegetables are very tender and easily pierced with a fork. This slow cooking develops deep flavors and soft textures.
- Prepare the milk mixture: In a small bowl, whisk together the whole milk, heavy cream, and all-purpose flour until the mixture is smooth and free of lumps. This will help thicken the soup later.
- Add cream mixture to crockpot: Pour the milk, cream, and flour mixture into the crockpot with the cooked vegetables. Stir thoroughly to combine and distribute the thickening agent evenly throughout the soup base.
- Blend the soup partially: Use an immersion blender to blend about half of the soup directly in the crockpot. Leave some chunks of vegetables unblended to provide pleasant texture and bite to the soup.
- Add cheese and finish cooking: Stir in the shredded sharp cheddar cheese until it melts completely and the soup becomes creamy and smooth. Let the soup cook for an additional 10 to 15 minutes on low heat to meld the flavors together and warm through.
- Serve: Ladle the warm soup into bowls and garnish with extra shredded cheddar cheese and chopped green onions if desired for added flavor and presentation.
Notes
- For a smoother soup texture, blend the entire soup instead of just half.
- Add cooked bacon or ham to the soup if you desire extra smoky, savory flavor.
- Use gluten-free flour if you need this recipe to be gluten-free.
- This soup is vegetarian only when vegetable broth is used instead of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 5 g
- Sodium: 560 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 50 mg
