Crockpot Potato Broccoli Cheddar Soup

When the weather gets chilly and you’re craving something comforting, this Crockpot Potato Broccoli Cheddar Soup is here to warm you right up! It’s rich, creamy, and bursting with the perfect blend of cheesy goodness and tender veggies. You just throw everything in the crockpot and let it work its magic. Seriously, this soup is like a hug in a bowl—perfect for cozy nights in or whenever you need a little pick-me-up. The best part? It’s a complete meal on its own, or it pairs wonderfully with a warm loaf of crusty bread for dipping. Trust me, once you try it, you’ll be hooked!

Why You’ll Love Crockpot Potato Broccoli Cheddar Soup

This soup is everything you need on a cold day. Here’s why it’s a favorite in my house:

• Set-It-and-Forget-It Convenience: Toss all the ingredients into your crockpot in the morning, and by dinner time, you have a creamy, cheesy masterpiece waiting for you.
• Comforting & Hearty: With the richness of potatoes, broccoli, and cheddar, it’s the kind of soup that sticks with you—comfort food at its finest.
• Creamy Without the Work: This soup has that luscious, velvety texture, thanks to the cheese and potatoes, but it’s so easy to make without all the extra steps.
• Family-Friendly: Even the pickiest eaters will love it. The creamy, cheesy flavor appeals to everyone, and it’s easy to adjust if you want to make it even milder or bolder.
• Perfect for Meal Prep: This soup keeps well in the fridge and even tastes better the next day, so it’s perfect for prepping in advance.

Ingredients

This soup may be comfort in a bowl, but it’s made with simple, easy-to-find ingredients! Here’s what you’ll need:

Russet Potatoes

The base of this soup! These potatoes break down into a creamy texture that makes the soup hearty and filling.

Broccoli

Tender pieces of broccoli bring a fresh, slightly earthy flavor to balance the richness of the cheese.

Carrots

Add a little sweetness and color to the soup. Plus, they give it some texture!

Onion

Gives a savory base for the soup and enhances all the flavors.

Garlic

A couple of cloves of garlic bring in that aromatic depth and punch to the flavor.

Vegetable or Chicken Broth

The liquid base for the soup, bringing it all together and giving the right consistency for that cozy, creamy texture.

Heavy Cream

For the ultimate creaminess! This adds richness to the soup and makes it irresistibly smooth.

Shredded Cheddar Cheese

The star ingredient! It melts perfectly, creating that cheesy, melty goodness that makes this soup amazing.

Salt & Pepper

Seasonings are essential to bring out all the flavors. Salt and pepper are the basics, but you can adjust to taste.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to get cozy with a bowl of soup? Let’s get started:

Prep the Veggies

Start by peeling and dicing the russet potatoes into small cubes. Chop the broccoli into bite-sized florets, slice the carrots, and dice the onion and garlic.

Add to the Crockpot

Place the diced potatoes, chopped broccoli, sliced carrots, diced onion, and minced garlic into your crockpot. Pour in the vegetable (or chicken) broth, and season with salt and pepper.

Cook It Up

Set your crockpot to cook on low for about 6-7 hours, or high for about 3-4 hours. You want the potatoes and carrots to be fork-tender, and the flavors to meld together.

Blend (Optional)

Once the vegetables are cooked, use an immersion blender to puree part of the soup. You can blend it until smooth or leave some chunks for texture—totally up to you! If you don’t have an immersion blender, carefully transfer some of the soup to a regular blender and blend in batches.

Add the Cream & Cheese

Stir in the heavy cream and shredded cheddar cheese until the cheese is completely melted and the soup is creamy. Taste and adjust seasoning if needed—add more salt or pepper if desired.

Serve & Enjoy

Ladle the soup into bowls and serve hot. You can garnish with extra shredded cheese, croutons, or even a sprinkle of fresh herbs for a little extra flair.

Nutrition Facts

Servings: 6
Calories per serving: 350

Preparation Time

Prep Time: 15 minutes
Cook Time: 6-7 hours on low (or 3-4 hours on high)
Total Time: 6-7 hours 15 minutes (or 3-4 hours 15 minutes)

How to Serve Crockpot Potato Broccoli Cheddar Soup

This soup is already filling on its own, but here are some great ways to serve it for an even more satisfying meal:

• With a Side of Bread: A thick slice of warm, crusty bread is perfect for dipping into that creamy soup. Garlic bread is a great option!
• Top with Bacon: Crispy bacon crumbles on top of your soup can add a nice salty crunch. Or you can drizzle a little olive oil for a more subtle topping.
• Add a Salad: A light green salad with a tangy vinaigrette can cut through the richness of the soup, making for a perfect pairing.
• Extra Cheese: If you’re a cheese lover, sprinkle even more cheddar or add a dollop of sour cream on top for a little extra creamy goodness.

Additional Tips

• Make it Vegetarian: If you want to make this soup vegetarian, simply use vegetable broth instead of chicken broth. It’s just as delicious!
• Leftovers: This soup stores well in the fridge for up to 4 days, and it reheats wonderfully. If it thickens too much in the fridge, just add a little extra broth or cream when reheating.
• Freezing: You can freeze this soup for up to 3 months. Let it cool completely before transferring to an airtight container. To reheat, simply thaw overnight in the fridge and warm it on the stove.
• Add More Veggies: Feel free to throw in other veggies like cauliflower or corn for more flavor and texture.

FAQ Section

Q1: Can I make this soup ahead of time?
A1: Yes! This soup actually tastes better the next day as the flavors meld together. Just store it in the fridge and reheat when you’re ready to serve.

Q2: Can I use a different cheese?
A2: Absolutely! While cheddar is classic, you could use a blend of cheeses like mozzarella or Monterey Jack for a different twist.

Q3: Can I use frozen broccoli instead of fresh?
A3: Yes, you can use frozen broccoli! Just add it in during the last hour of cooking to prevent it from becoming too mushy.

Q4: Can I use half-and-half instead of heavy cream?
A4: Yes, you can substitute half-and-half, but keep in mind that it will be a little less rich and creamy than with heavy cream.

Q5: Can I make this soup on the stovetop?
A5: Yes! You can simmer the ingredients in a large pot for about 30 minutes until the potatoes and carrots are tender. Then, follow the blending and cheese steps.

Q6: How do I thicken the soup?
A6: If you like a thicker soup, you can mash some of the potatoes right in the crockpot or add a bit more cheese. Another option is to mix a little cornstarch with water and stir it into the soup to thicken it up.

Q7: Can I make this soup dairy-free?
A7: Yes, you can make this soup dairy-free by using dairy-free cheese and non-dairy cream (like coconut cream or cashew cream).

Q8: How can I add more flavor?
A8: To add more depth of flavor, try tossing in some dried thyme, garlic powder, or even a bit of smoked paprika.

Q9: Can I use a different type of potato?
A9: Russet potatoes are best for this soup, but you can also use Yukon Gold potatoes if you prefer a waxier texture.

Q10: Can I freeze this soup?
A10: Yes, you can freeze it! Let it cool completely and store in an airtight container for up to 3 months. Just make sure to reheat gently to avoid separating the cream.

Conclusion

This Crockpot Potato Broccoli Cheddar Soup is the perfect blend of comfort and convenience. It’s easy to make, full of flavor, and sure to become a family favorite. Whether you’re looking for a hearty meal on a chilly evening or a dish to impress your guests, this soup is always a hit. Go ahead, give it a try—you won’t regret it!

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