Crockpot Potato Broccoli Cheddar Soup

by

🥔🥦 Crockpot Potato Broccoli Cheddar Soup

Description

This Crockpot Potato Broccoli Cheddar Soup is creamy, comforting, and packed with hearty vegetables and rich cheddar flavor. Made slowly in the crockpot, it’s an easy, hands-off meal perfect for busy weekdays, cozy weekends, or meal prep. The potatoes provide natural thickness, broccoli adds nutrition and texture, and melted cheddar brings everything together in a velvety, satisfying soup.

⏲️ Prep & Cook Time

  • Prep Time: 15 minutes

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

  • Total Time: ~6–7 hours

  • Difficulty: Easy

🍽️ Servings

  • Serves: 6 hearty bowls

🧾 Ingredients

  • 4 cups russet potatoes, peeled and diced

  • 2 cups broccoli florets, chopped

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 3 cups vegetable broth (or chicken broth)

  • 1 cup milk (whole milk recommended)

  • 1 cup heavy cream

  • 2 cups sharp cheddar cheese, shredded

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour (optional, for extra thickness)

  • 1 teaspoon salt (adjust to taste)

  • ½ teaspoon black pepper

  • ½ teaspoon smoked paprika (optional)

  • ¼ teaspoon nutmeg (optional)

👩‍🍳 Instructions

  1. Prepare the Crockpot
    Add potatoes, onion, garlic, broccoli, and broth to the crockpot. Stir gently.

  2. Slow Cook

    • Cook on LOW for 6–7 hours or

    • HIGH for 3–4 hours,
      until potatoes are very tender.

  3. Blend (Optional)
    Use an immersion blender to partially blend the soup for a creamy texture while leaving some chunks. You can also transfer part of the soup to a blender.

  4. Add Dairy
    Stir in butter, milk, and heavy cream. Let cook on LOW for another 20–30 minutes.

  5. Add Cheese
    Slowly stir in shredded cheddar cheese until fully melted and smooth.

  6. Season & Serve
    Add salt, pepper, paprika, and nutmeg. Taste and adjust seasoning. Serve hot.

📝 Recipe Notes

  • Shred your own cheese for smoother melting.

  • For a thicker soup, mash extra potatoes or add flour mixed with milk.

  • Soup thickens more as it cools.

  • Best texture is achieved with russet potatoes.

💡 Tips for Best Results

  • 🧀 Add cheese last to avoid curdling.

  • 🥛 Use room-temperature dairy for smooth blending.

  • 🥦 Add broccoli in the last 2 hours if you prefer firmer texture.

  • 🔥 Avoid boiling after adding cheese.

🧊 Storage & Reheating

  • Refrigerator: Up to 4 days

  • Freezer: Up to 2 months (best without cream added)

  • Reheat: Gently on stovetop or microwave, stirring often

🥗 Nutritional Information (Per Serving – Approximate)

  • Calories: 360 kcal

  • Protein: 13 g

  • Carbohydrates: 28 g

  • Fat: 23 g

  • Fiber: 4 g

  • Calcium: 280 mg

  • Sodium: 620 mg

🌱 Health Benefits

  • Potatoes: Provide potassium and energy-boosting carbohydrates

  • Broccoli: Rich in fiber, vitamin C, and antioxidants

  • Cheddar Cheese: Excellent source of calcium and protein

  • Slow Cooking: Preserves nutrients while enhancing flavor

❓ Frequently Asked Questions (Q&A)

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

Q: Can I make it gluten-free?
A: Absolutely. Skip the flour or thicken with extra potatoes or cornstarch.

Q: Can I use frozen broccoli?
A: Yes. Add it during the last 1–2 hours of cooking.

Q: How do I make it lighter?
A: Use half-and-half instead of cream and reduce cheese slightly.

Q: What toppings go well with this soup?
A: Bacon bits, green onions, extra cheese, sour cream, or croutons.

🥣 Serving Suggestions

  • Crusty bread or garlic toast

  • Side salad with vinaigrette

  • Grilled cheese sandwich

Leave a Comment