Crockpot Potato Broccoli Cheddar Soup

There’s nothing like a warm, creamy bowl of potato broccoli cheddar soup to comfort you on a chilly day. This crockpot version makes it even better by allowing the flavors to develop slowly while you go about your day. Loaded with tender potatoes, fresh broccoli, and sharp cheddar cheese, this recipe is a hearty and satisfying meal that’s easy to prepare and perfect for the whole family. Let’s get started on creating this cozy, cheesy masterpiece!

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Ingredients Overview

Key Ingredients for a Flavorful Soup

• Potatoes (4 cups, diced): Yukon Gold or Russet potatoes are ideal for their creamy texture when cooked.
• Broccoli (3 cups, chopped): Adds freshness and a vibrant green color to the soup. Use fresh or frozen florets.
• Cheddar Cheese (2 cups, shredded): Sharp cheddar provides the rich, cheesy flavor that defines this soup.
• Chicken Broth (4 cups): The flavorful liquid base that ties all the ingredients together.
• Onion (1, diced): Adds an aromatic depth to the soup.
• Carrots (2, shredded or diced): Provide natural sweetness and a pop of color.
• Garlic (2 cloves, minced): Enhances the savory flavor of the soup.
• Heavy Cream (1 cup): Adds richness and a silky texture.
• Butter (2 tablespoons): For a velvety finish.
• Salt and Pepper (to taste): Balances and enhances all the flavors.

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Kitchen Equipment You’ll Need

• Crockpot (6-quart): The star tool for slow-cooking the ingredients to perfection.
• Immersion Blender: For achieving a smooth texture if desired.
• Ladle: For serving the soup with ease.
• Cutting Board and Knife: For prepping the vegetables.

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Step-by-Step Instructions

1. Prepare the Vegetables

Dice the potatoes and onion, chop the broccoli, and shred or dice the carrots. Mince the garlic. Prepping everything in advance will make assembling the soup a breeze.

2. Layer the Ingredients in the Crockpot

In your crockpot, add the potatoes, carrots, onion, and garlic. Pour in the chicken broth and stir to combine. Set the broccoli aside for now, as it will be added later to prevent overcooking.

3. Cook on Low or High

Cover the crockpot and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender and easily pierced with a fork.

4. Add the Broccoli

About 30 minutes before the cooking time is up, add the chopped broccoli to the crockpot. This ensures the broccoli remains tender but not mushy.

5. Blend for Desired Texture (Optional)

For a creamier soup, use an immersion blender to blend part of the soup directly in the crockpot. If you prefer a chunkier texture, skip this step and enjoy the soup as is.

6. Stir in the Cheese and Cream

Reduce the heat to warm and stir in the shredded cheddar cheese, heavy cream, and butter. Stir gently until the cheese is fully melted and the soup is creamy. Taste and adjust the seasoning with salt and pepper as needed.

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Tips and Tricks

Perfecting the Texture

• To make the soup thicker, mash some of the potatoes before adding the cheese and cream.
• For a lighter consistency, add extra chicken broth or milk to thin the soup.

Customizing the Flavor

• Add a pinch of smoked paprika or cayenne pepper for a smoky or spicy kick.
• Stir in cooked, crumbled bacon or diced ham for added protein and flavor.

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Serving Suggestions

Serve Crockpot Potato Broccoli Cheddar Soup in bowls garnished with shredded cheese, fresh parsley, or a sprinkle of crispy bacon bits. Pair it with crusty bread, garlic toast, or a simple green salad for a complete and satisfying meal.

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Storage and Leftovers

Storing the Soup

• Refrigeration: Let the soup cool completely and store it in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze the soup in individual portions in freezer-safe containers for up to 2 months. Note: Cheese-based soups may separate slightly upon reheating but can be restored with gentle stirring.

Reheating Tips

Reheat the soup gently on the stovetop over medium-low heat or in the microwave in short intervals, stirring frequently. Add a splash of milk or broth to restore the consistency if needed.

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Common Mistakes to Avoid

Preventing a Grainy Cheese Texture

• Use freshly shredded cheddar cheese rather than pre-shredded, which contains anti-caking agents that can affect melting.
• Stir the cheese into the soup off the heat to prevent curdling.

Overcooking the Broccoli

• Add the broccoli toward the end of the cooking process to maintain its texture and vibrant green color.

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Variations

Make It Vegetarian

Swap chicken broth for vegetable broth to create a delicious vegetarian version of this soup.

Try Different Cheeses

Experiment with cheeses like Gruyère, Monterey Jack, or a blend of cheeses for a unique flavor profile.

Add More Vegetables

Incorporate cauliflower, zucchini, or spinach for added nutrients and variety.

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FAQs

Q: Can I make this soup without cream?
A: Yes! You can substitute cream with whole milk or a dairy-free alternative like almond milk.

Q: What’s the best way to thicken the soup?
A: Mash some of the potatoes or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 10 minutes of cooking.

Q: Can I use frozen broccoli?
A: Absolutely! Add frozen broccoli in the last 30 minutes of cooking as you would with fresh broccoli.

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Conclusion

Crockpot Potato Broccoli Cheddar Soup is the ultimate comfort food that combines simplicity, flavor, and versatility. Perfect for a busy weeknight dinner or a cozy weekend meal, this recipe is sure to become a family favorite.

Give it a try today, and don’t forget to share your experience! Subscribe to our blog for more easy and delicious crockpot recipes that bring warmth and joy to your kitchen.

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