Crock Pot Potato Broccoli Cheddar Soup

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🥣 Crock Pot Potato Broccoli Cheddar Soup

Description

This Crock Pot Potato Broccoli Cheddar Soup is creamy, comforting, and packed with hearty vegetables. Slow-cooked to perfection, tender potatoes and broccoli blend with sharp cheddar cheese to create a rich, velvety soup that’s perfect for chilly days or easy weeknight meals. Minimal prep and maximum flavor make this a family favorite.

⏱️ Prep & Cook Time

  • Prep Time: 15 minutes

  • Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)

  • Total Time: ~6½ hours

🍽️ Servings

  • Serves: 6 hearty bowls

🛒 Ingredients

  • 4 cups russet potatoes, peeled & diced

  • 2 cups broccoli florets, chopped

  • 1 small onion, diced

  • 3 cloves garlic, minced

  • 3 cups vegetable broth (or chicken broth)

  • 1 tsp salt (adjust to taste)

  • ½ tsp black pepper

  • ½ tsp paprika (optional)

  • 2 cups shredded sharp cheddar cheese

  • 1 cup milk or half-and-half

  • 2 tbsp butter

  • 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

👩‍🍳 Instructions

  1. Add Base Ingredients:
    Place potatoes, broccoli, onion, garlic, broth, salt, pepper, and paprika into the crock pot.

  2. Slow Cook:
    Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.

  3. Blend (Optional):
    Use an immersion blender to partially blend the soup for a creamy texture while leaving some chunks.

  4. Add Dairy & Cheese:
    Stir in butter, milk, and cheddar cheese until fully melted and smooth.

  5. Thicken (Optional):
    If thicker soup is desired, stir in cornstarch slurry and cook for 10–15 more minutes.

  6. Serve Hot:
    Garnish with extra cheese, green onions, or crispy bacon bits if desired.

📝 Notes

  • Use sharp cheddar for the best flavor.

  • Do not add cheese too early—it may separate.

  • Soup thickens more as it cools.

💡 Tips for Best Results

  • Cut potatoes evenly for uniform cooking.

  • For extra creaminess, substitute half the milk with heavy cream.

  • Add broccoli during the last hour if you prefer firmer florets.

  • Stir occasionally near the end to prevent sticking.

🧮 Nutritional Information (Per Serving – Approx.)

  • Calories: 320

  • Protein: 12g

  • Carbohydrates: 30g

  • Fat: 18g

  • Fiber: 4g

  • Calcium: 25% DV

  • Vitamin C: 60% DV

(Values may vary depending on ingredients used.)

🌱 Health Benefits

  • Potatoes: Provide energy, potassium, and fiber

  • Broccoli: High in antioxidants, vitamin C, and immune-supporting compounds

  • Cheddar Cheese: Excellent source of calcium and protein

  • Slow Cooking: Preserves nutrients and enhances flavor

❓ Recipe Q&A

Q: Can I make this soup vegetarian?
A: Yes! Simply use vegetable broth instead of chicken broth.

Q: Can I freeze this soup?
A: It’s best enjoyed fresh. Dairy-based soups may separate when frozen, but it can be frozen if reheated gently and stirred well.

Q: How do I make it gluten-free?
A: Skip the cornstarch or ensure it’s certified gluten-free.

Q: Can I add protein?
A: Absolutely—cooked chicken, turkey, or even ham work great.

Q: How long does it last in the fridge?
A: Store in an airtight container for up to 4 days.

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