If you are craving a bowl of comfort that feels like a warm hug from the inside, the Crockpot Broccoli Cheddar Potato Soup Recipe is exactly what you need. Imagine tender potatoes and vibrant broccoli swimming in a creamy, cheesy broth, all slow-cooked to perfection so every bite bursts with flavor and nourishment. This soup is not only hearty and full of veggies, but it’s also incredibly easy to prepare, making it a perfect go-to meal for busy days or cozy evenings. Whether you’re new to slow cooker cooking or a seasoned pro, this recipe is a guaranteed winner that brings joy and satisfaction in every spoonful.
Ingredients You’ll Need
Getting started on this soup is simple because the ingredients are straightforward, yet each one plays a crucial role in delivering that rich, comforting taste and delightful texture you’ll love. From the creamy sharpness of the cheddar cheese to the gentle earthiness of potatoes and broccoli, these staples come together beautifully.
- 4 cups potatoes, diced: The hearty base that adds creaminess and fullness to the soup.
- 3 cups broccoli florets, chopped: Fresh or slightly tender, broccoli provides a lovely pop of color and nutrition.
- 1 small onion, diced: Adds a subtle sweetness and depth of flavor.
- 3 cloves garlic, minced: For a warm, aromatic boost that enhances the overall taste.
- 4 cups vegetable or chicken broth: The flavorful liquid foundation that melds everything together.
- 1 tsp salt: Essential for seasoning—balances and enhances all flavors.
- ½ tsp black pepper: Adds just the right amount of gentle heat.
- ½ tsp dried thyme: A hint of herbaceous charm that elevates the soup.
- 1 ½ cups shredded sharp cheddar cheese: Melts smoothly for that classic cheesy goodness.
- 1 cup milk or half-and-half: Brings creaminess without overpowering the other flavors.
- 2 tbsp butter: Adds richness and a silky texture.
- 2 tbsp cornstarch + 3 tbsp water (slurry): For thickening the soup to perfect, velvety consistency.
- Extra cheese, bacon, green onions, sour cream: Optional toppings to personalize your bowl.
How to Make Crockpot Broccoli Cheddar Potato Soup Recipe
Step 1: Load Your Crockpot with Fresh Ingredients
Start by tossing your diced potatoes, chopped broccoli florets, diced onion, and minced garlic into the crockpot. Pour in your choice of vegetable or chicken broth, then sprinkle in the salt, black pepper, and dried thyme. This combination creates the perfect flavor base that will slowly meld into a rich, comforting soup as it cooks on low for 6 to 7 hours, or on high for 3 to 4 hours. The slow and steady simmer gives the vegetables time to soften beautifully and infuses the broth with their natural flavors.
Step 2: Blend to Your Desired Texture
Once the slow cooking is complete and the veggies are tender, it’s time to decide how you like your soup. If you prefer it silky smooth, grab an immersion blender and gently blend until perfectly creamy. For those who love a bit more texture, simply use a masher to break down some of the potatoes while leaving chunks of broccoli intact. This step is where you personalize the soup, making it as velvety or rustic as you like.
Step 3: Stir in Creamy Goodness and Cheese
Next, add the milk or half-and-half along with the butter and shredded sharp cheddar cheese right into the crockpot. This is where the soup transforms into a luscious, cheesy dream. Mix together your cornstarch slurry (2 tablespoons cornstarch with 3 tablespoons water) and stir it in to help thicken the soup into the perfect velvety consistency. Allow everything to cook for an additional 10 to 15 minutes so the cheese melts completely and the soup thickens beautifully.
Step 4: Serve and Enjoy!
Your Crockpot Broccoli Cheddar Potato Soup Recipe is now ready to be ladled into bowls and enjoyed. The kitchen will be filled with the enticing aroma of cheddar and herbs, inviting everyone to dive right in. Don’t forget to dress it up with your favorite garnishes!
How to Serve Crockpot Broccoli Cheddar Potato Soup Recipe
Garnishes
The beauty of this soup comes alive with garnishes. Think extra shredded cheddar for gooey cheesy bites, crispy bacon for a smoky crunch, thinly sliced green onions for a fresh zing, or a dollop of sour cream to add a silky tang. These little touches make every spoonful a new delightful experience.
Side Dishes
This soup pairs incredibly well with a warm crusty bread or soft dinner rolls to mop up every last spicy, cheesy drop. For a lighter option, serve alongside a crisp green salad or even roasted vegetables to complement the creamy soup with fresh textures.
Creative Ways to Present
Elevate your presentation by serving the soup in a hearty bread bowl for a fun and edible serving dish. You could also drizzle a swirl of extra cream or garnish with a sprinkle of smoked paprika or fresh herbs like parsley to brighten the bowl with an appealing pop of color and flavor.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the refrigerator for up to 3 days in an airtight container. The flavors deepen overnight, making leftovers even tastier. Just give it a good stir before reheating.
Freezing
If you want to save some for later, the Crockpot Broccoli Cheddar Potato Soup Recipe freezes well. Store in freezer-safe containers or heavy-duty bags for up to three months. Keep in mind, the texture of the broccoli might soften slightly after freezing and reheating, but the flavor remains amazing.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking or curdling of the cheese. If the soup thickens too much, add a splash of milk or broth to bring it back to your preferred consistency.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works great in this soup and can be added directly without thawing. It might release a bit more moisture, so adjust cooking times slightly if needed.
Is there a way to make this soup dairy-free?
Yes! Substitute the cheddar cheese and milk with your favorite dairy-free alternatives like vegan cheese and almond or oat milk. The soup will still be creamy and delicious.
Can I add other vegetables to this soup?
Definitely! Carrots, celery, or even cauliflower would make excellent additions. Just keep the chopping size similar for even cooking.
What if I don’t have an immersion blender?
No worries! You can use a regular blender in batches to puree the soup, or simply mash the potatoes and broth with a potato masher for a chunkier texture.
How thick should the soup be?
It should be creamy and thick enough to coat the back of a spoon but still spoonable. If it’s too thin, add a little more cornstarch slurry and cook a few minutes longer; if too thick, thin with a bit of broth or milk.
Final Thoughts
There’s something truly special about a homemade Crockpot Broccoli Cheddar Potato Soup Recipe that wraps you up in cozy comfort and satisfaction. It’s simple to make, packed with wholesome ingredients, and bursting with rich flavors that everyone will love. Next time you want a meal that feels like a warm, cheesy hug, this soup is your answer. Give it a try and watch it quickly become a family favorite!
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Crockpot Broccoli Cheddar Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 to 7 hours on low or 3 to 4 hours on high
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Crockpot Broccoli Cheddar Potato Soup combines tender potatoes and broccoli in a creamy, cheesy broth, perfect for a cozy meal with minimal prep and slow cooking that melds the flavors beautifully.
Ingredients
Vegetables
- 4 cups diced potatoes 🥔
- 3 cups chopped broccoli florets 🥦
- 1 small diced onion 🧅
- 3 cloves minced garlic 🧄
Liquids and Dairy
- 4 cups vegetable or chicken broth 🍲
- 1 cup milk or half-and-half 🥛
- 2 tbsp butter 🧈
- 1 ½ cups shredded sharp cheddar cheese 🧀
Thickener
- 2 tbsp cornstarch
- 3 tbsp water (to make cornstarch slurry)
Seasonings
- 1 tsp salt 🧂
- ½ tsp black pepper 🌶️
- ½ tsp dried thyme 🌿
Optional Garnishes
- Extra shredded cheddar cheese
- Bacon
- Green onions
- Sour cream
Instructions
- Add to Crockpot: Combine the diced potatoes, chopped broccoli florets, diced onion, minced garlic, vegetable or chicken broth, salt, black pepper, and dried thyme in the Crockpot. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the vegetables are tender.
- Blend: Using an immersion blender, blend the soup directly in the Crockpot until smooth. Alternatively, for a chunkier texture, mash the vegetables lightly with a potato masher instead of blending completely.
- Add Creaminess: Stir in the milk or half-and-half, butter, and shredded sharp cheddar cheese to the blended soup. Prepare the cornstarch slurry by mixing 2 tablespoons of cornstarch with 3 tablespoons of water until smooth, then add this slurry to the soup to help thicken it.
- Cook to Thicken: Allow the soup to continue cooking in the Crockpot on low for an additional 10-15 minutes to let the cheese melt thoroughly and the soup thicken to a creamy consistency.
- Serve: Ladle the hot soup into bowls and garnish with extra shredded cheese, crispy bacon bits, chopped green onions, and a dollop of sour cream if desired. Enjoy this warm, comforting soup fresh from the Crockpot.
Notes
- Use vegetable broth for a vegetarian version.
- Adjust salt and pepper to taste before serving.
- For a richer soup, substitute half-and-half for milk.
- Immersion blending creates a smoother texture; mashing yields a chunkier consistency.
- Garnishes such as bacon and sour cream add flavor and texture but can be omitted for a lighter option.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
