This creamy and cheesy potato soup is a warm hug in a bowl! With tender potatoes, fresh broccoli, and lots of gooey cheddar, it’s perfect for chilly nights.
I love how I can just toss everything into the crock pot and let it simmer. No fuss, and my whole house smells amazing while it cooks! It’s a win-win! 😊
Key Ingredients & Substitutions
Potatoes: I recommend using Russet or Yukon Gold potatoes. They break down nicely, give the soup a creamy texture, and have a great flavor. If you’re short on time, you can also use frozen pre-diced potatoes.
Broccoli: Fresh broccoli florets add color and nutrition. Frozen broccoli works too if that’s what you have on hand — just add it in the last 30 minutes of cooking so it doesn’t get mushy.
Chicken Broth: For a vegetarian version, substitute chicken broth with vegetable broth. This way, you can still keep it flavorful without losing the essence of the soup.
Cheddar Cheese: Sharp cheddar is best for flavor. If you’re looking for a lighter option, you can use reduced-fat cheese or even a mix of cheeses like Monterey Jack or Gouda for a twist.
Heavy Cream: If you’re aiming to cut calories, use milk or a dairy-free option like cashew cream or coconut milk. Just be mindful of the flavor it can impart!
How Do I Make Sure the Cheese Melts Smoothly?
Getting that creamy texture with melted cheese can sometimes be tricky. Here’s how to do it right:
- Gradually add shredded cheese to the soup after turning the heat to high, stirring continuously.
- Make sure your cheese is freshly shredded rather than pre-packaged, as the latter often has anti-caking agents that can affect melting.
- Let the soup sit for a few minutes after adding cheese, which allows it to melt and blend seamlessly.
Following these tips will help you get that yummy, cheesy goodness in your soup. Enjoy your cozy cooking experience! 🍲
Easy Crock Pot Broccoli Cheddar Potato Soup
Ingredients You’ll Need:
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 3 cups fresh broccoli florets
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup shredded carrots (optional, for extra color and nutrition)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning (optional)
- 2 cups sharp cheddar cheese, shredded
- 1 cup heavy cream or half-and-half
- 1/4 cup all-purpose flour (to thicken)
- 3 tablespoons butter
- Optional garnish: extra shredded cheddar, chopped green onions, or crispy bacon bits
How Much Time Will You Need?
This delicious soup takes about 20 minutes of prep time, and then you can let the crock pot do the work! Cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are tender. You’ll have a cozy meal ready to enjoy!
Step-by-Step Instructions:
1. Combine the Ingredients:
In your slow cooker (crock pot), add the diced potatoes, broccoli florets, chopped onion, minced garlic, and shredded carrots if you like. Then pour in the chicken broth, and sprinkle in the salt, pepper, and dried thyme. Give everything a good stir to mix it all together.
2. Cook it Up:
Cover the crock pot with a lid and set it to cook on low for 6-7 hours or high for 3-4 hours. You want to cook it until the potatoes are nice and tender.
3. Prepare the Cream Mixture:
While waiting for the soup to cook, take a small bowl and whisk together the heavy cream and flour until it’s smooth. This will help make your soup nice and creamy without lumps!
4. Add the Cream and Cheese:
Once the vegetables are tender, switch your crock pot to high. Slowly stir in your cream and flour mixture into the soup. Then, gradually add the butter and shredded cheddar cheese while stirring gently. Continue to stir until all the cheese melts and the soup is rich and creamy. This should take about 10 minutes.
5. Adjust the Flavor:
Take a moment to taste your soup and see if it needs a little extra salt or pepper. You can adjust according to your liking!
6. Blend for Texture (Optional):
If you like a thicker consistency, use an immersion blender to puree a bit of the soup while still leaving some chunky veggies. It adds a nice heartiness!
7. Serve and Garnish:
Dish up the hot soup in bowls, and feel free to top with extra shredded cheddar, chopped green onions, or crispy bacon bits for a delightful finish!
Enjoy your cozy homemade crock pot broccoli cheddar potato soup! Perfect for any day!
Frequently Asked Questions
Can I Use Frozen Vegetables in This Recipe?
Absolutely! If you’re short on time, frozen broccoli and even frozen diced potatoes can be used. Just add the frozen broccoli during the last 30 minutes of cooking to prevent it from becoming mushy.
How Can I Make This Soup Dairy-Free?
You can easily make this soup dairy-free by using plant-based alternatives. Substitute the heavy cream with coconut milk or cashew cream, and use a dairy-free cheese option. Be sure to check labels to find one that melts well!
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed to restore creaminess.
Can I Make This Soup Ahead of Time?
Definitely! You can prepare the soup a day ahead. Just cook it as directed, let it cool, and then refrigerate. Reheat on the stove before serving, adding a little additional broth to keep it creamy.
