This cozy Crock Pot Potato Broccoli Cheddar Soup is a warm hug in a bowl! Packed with tender potatoes, fresh broccoli, and creamy cheddar cheese, it’s a real comfort food.
I love how I can just toss everything in the slow cooker and let it do its thing. Perfect for busy days when I want a yummy meal waiting for me!
Key Ingredients & Substitutions
Potatoes: I use Russet potatoes for a creamy texture, but Yukon Gold works great too! If you’re going low-carb, cauliflower can be a fantastic substitute.
Broccoli: Fresh broccoli adds great flavor and color. You can use frozen broccoli in a pinch—just add it later in the cooking process so it doesn’t overcook.
Cheddar Cheese: Sharp cheddar gives this soup a bold taste. If you’re looking for a different flavor, try a mix of cheeses like gouda or Monterey Jack to create a cheesy delight.
Milk and Heavy Cream: These make the soup rich and creamy. For a lighter version, use whole milk or a plant-based milk like almond or oat milk, but the texture may vary slightly.
How Do You Get This Soup Creamy Without Breaking the Bank?
The key to a creamy and smooth soup is the roux—this is where you mix flour and butter! Start by melting the butter in a saucepan. Here’s how to get it just right:
- Melt 3 tablespoons of butter over medium heat.
- Sprinkle in the flour, and whisk it for 1-2 minutes until smooth. This prevents lumps.
- Gradually add your milk and heavy cream while whisking constantly to thicken it up.
Once you’ve created your creamy base, pour it into the crock pot with your veggies and cheese. Stir well! This method gives the soup its desired creamy consistency.
Easy Crock Pot Potato Broccoli Cheddar Soup
Ingredients You’ll Need:
Base Ingredients:
- 4 cups potatoes, peeled and diced (about 4 medium potatoes)
- 2 cups fresh broccoli florets
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian option)
For Creaminess:
- 1 cup shredded cheddar cheese
- 1 cup milk (whole or 2%)
- 1/2 cup heavy cream
For Thickening:
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
Seasoning:
- Salt and pepper to taste
- Optional: 1/2 teaspoon dried thyme or parsley for garnish
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prepare and cooks in a slow cooker for 6-7 hours on low or 3-4 hours on high. Perfect for a slow-cooked weeknight meal!
Step-by-Step Instructions:
1. Combine the Base Ingredients:
Start by adding the diced potatoes, broccoli florets, chopped onion, minced garlic, and chicken broth to your crock pot. Stir everything together so the veggies are well coated with the broth.
2. Cook Until Tender:
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours. You want the potatoes and broccoli to be tender enough to easily mash with a fork.
3. Prepare the Creamy Roux:
About 30 minutes before you plan to serve your soup, melt 3 tablespoons of butter in a small saucepan over medium heat. Once melted, add the flour and whisk it together for 1-2 minutes to form a roux.
4. Mix in Milk and Cream:
Gradually pour in the milk and heavy cream into the roux, whisking constantly. Keep stirring until the mixture thickens slightly; this will add creaminess to your soup.
5. Combine Everything in the Crock Pot:
Pour your creamy mixture into the crock pot. Stir well to incorporate the creaminess with the base ingredients.
6. Add Cheese and Season:
Now, sprinkle in the shredded cheddar cheese and stir until it melts completely into the soup. Season with salt and pepper to taste.
7. Garnish and Serve:
If you like, sprinkle some dried thyme or parsley on top for an extra touch of flavor. Serve the soup warm with some crusty bread or your favorite crackers. Enjoy the comforting flavors!
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! If you’re short on time, frozen broccoli works perfectly. Just add it to the Crock Pot during the last 30-45 minutes of cooking to ensure it doesn’t overcook and becomes mushy.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half or even whole milk. Just keep in mind that the soup may be less rich and creamy without the heavy cream, but still delicious!
How to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. When reheating, add a splash of milk or broth to bring back the creamy texture.
Can I Make This Soup Vegan?
Yes! Simply substitute the chicken broth with vegetable broth, use plant-based milk (like almond or oat milk), and swap the cheese for a vegan cheese option. It can still be incredibly tasty and creamy!
