Crock Pot Potato Broccoli Cheddar Soup

by

🥣 Crock Pot Potato Broccoli Cheddar Soup

Description

This Crock Pot Potato Broccoli Cheddar Soup is a cozy, creamy, and comforting slow cooker meal that’s perfect for chilly days. It combines tender potatoes, nutritious broccoli, aromatic onions, and rich cheddar cheese for a thick, cheesy soup that warms you from the inside out. It’s a simple, family-friendly dish that requires minimal prep and cooks while you go about your day.

🍽️ Servings

  • Yield: 6 servings

  • Serving Size: ~1½ cups

⏱️ Prep & Cook Time

  • Prep Time: 15 minutes

  • Cook Time: 4–6 hours (low) or 3 hours (high)

  • Total Time: 4–6 hours 15 minutes

🧂 Ingredients

Ingredient Amount
Russet or Yukon gold potatoes (peeled & diced) 4 cups (about 4 medium potatoes)
Broccoli florets (chopped) 3 cups
Carrots (shredded) 1 cup
Onion (diced) 1 medium
Garlic (minced) 3 cloves
Chicken or vegetable broth 4 cups
Heavy cream or half-and-half 1 cup
Sharp cheddar cheese (shredded) 2 cups
Cream cheese (optional, for creaminess) 4 oz
Butter 2 tbsp
Salt 1 tsp (adjust to taste)
Black pepper ½ tsp
Smoked paprika or cayenne (optional) ¼ tsp
Cornstarch + water (optional, for thickening) 1 tbsp + 1 tbsp

👩‍🍳 Instructions

  1. Prep Ingredients
    Dice potatoes, chop broccoli, shred carrots, and mince garlic.

  2. Add to Crock Pot
    In your slow cooker, add potatoes, broccoli, carrots, onion, garlic, salt, pepper, paprika, and broth. Stir gently to combine.

  3. Cook

    • On LOW for 5–6 hours

    • Or HIGH for 3–4 hours
      Cook until the potatoes are tender and the broccoli is soft.

  4. Blend (Optional)
    For a creamier texture, use an immersion blender to puree part of the soup, leaving some chunks for texture.
    (Or transfer half to a blender, blend, and return to pot.)

  5. Add Dairy
    Stir in butter, cream cheese (if using), heavy cream, and cheddar cheese. Mix until melted and smooth.
    If you want a thicker consistency, stir in the cornstarch slurry and cook on HIGH for another 15–20 minutes.

  6. Taste & Serve
    Adjust seasoning. Ladle into bowls and top with extra cheese, green onions, or bacon bits if desired.

🧀 Serving Suggestions

Serve hot with:

  • Crusty bread or garlic toast

  • A fresh green salad

  • Crumbled bacon or extra shredded cheddar on top

🥦 Nutritional Information (per serving)

(Approximate values — may vary by ingredients)

Nutrient Amount
Calories 320 kcal
Protein 12 g
Carbohydrates 28 g
Fat 18 g
Saturated Fat 10 g
Fiber 4 g
Sodium 780 mg
Sugar 4 g
Calcium 220 mg
Iron 1 mg

🌿 Health Benefits

  • Broccoli → High in vitamins C, K, and antioxidants; supports immunity and detoxification.

  • Potatoes → Great source of potassium and energy-sustaining carbs.

  • Cheddar Cheese → Provides calcium and protein for strong bones.

  • Garlic & Onions → Support heart health and immunity.

  • Homemade & Slow Cooked → Less processed, easier to digest, and more nutrient retention.

💡 Pro Tips

  1. Use sharp cheddar for the best cheesy flavor — mild cheddar can taste flat.

  2. Add cheese off the heat to prevent curdling.

  3. For a lighter version, replace heavy cream with milk and reduce cheese slightly.

  4. Don’t overblend — you’ll lose texture and make it gluey.

  5. Make it vegetarian by using vegetable broth.

  6. Storage: Refrigerate up to 4 days or freeze (without cream) for 2 months.

❓ FAQs

Q1: Can I use frozen broccoli?
✅ Yes! Add it in the last hour of cooking to avoid mushiness.

Q2: How can I make it gluten-free?
✅ This recipe is naturally gluten-free. Just skip any flour-based thickeners.

Q3: Can I use a different cheese?
✅ You can try Colby, Monterey Jack, or even smoked gouda for a twist.

Q4: Can I make this ahead?
✅ Absolutely! Store cooked soup in the fridge for up to 4 days. Reheat gently over low heat, stirring often.

Q5: Why did my cheese clump?
⚠️ Cheese can curdle if added while the soup is boiling. Always add cheese on low heat and stir continuously.

Leave a Comment