When the cold winds blow and the days grow shorter, there’s nothing quite like a warm bowl of Crockpot Potato Broccoli Cheddar Soup to wrap you in a cozy hug. This creamy concoction marries tender potatoes with vibrant broccoli and rich cheddar cheese, creating a symphony of flavors that dance on your palate. stuffed potato cakes The aroma wafting through your kitchen will have you feeling like a culinary wizard, casting delicious spells all around.
Picture this: it’s a chilly Sunday afternoon, the perfect time for a lazy day at home. You throw a few ingredients into your trusty crockpot and let it work its magic while you binge-watch that show everyone’s been raving about. Your family gathers around, drawn by the mouthwatering smell, eyes wide with anticipation. It’s not just soup; it’s an experience that brings everyone together.
Why You'll Love This Recipe
- This Crockpot Potato Broccoli Cheddar Soup offers incredible flavor without much effort
- It’s as easy as toss-and-go while the slow cooker does all the hard work for you
- The bright colors of broccoli and creamy cheese make it visually appealing for any dinner table
- Enjoy it as a comforting meal or as a starter at gatherings; it’s versatile enough to fit any occasion perfectly
Every time I whip up this soup, my kids come running like it’s the ice cream truck! Their smiles say it all.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Potatoes: Use Yukon Gold or Russet potatoes for their creamy texture; they’re perfect for soup.
- Fresh Broccoli: Choose vibrant green florets to add both color and nutrition; frozen broccoli works too if you’re in a pinch.
- Sharp Cheddar Cheese: Opt for sharp cheddar for intense flavor; feel free to mix in some mozzarella for extra gooeyness.
- Onion: Chopped onion adds depth; yellow onions are my go-to for their sweetness when cooked.
- Garlic: Fresh minced garlic enhances flavor; it transforms ordinary soup into something magical.
- Vegetable Broth: Use low-sodium broth to control salt levels; chicken broth is also an option if preferred. comforting chicken parmesan pillows.
- Heavy Cream: For that luscious, creamy finish; don’t skimp here—it makes all the difference!
- Salt and Pepper: Essential seasonings to taste; they really bring everything together beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Start by peeling and dicing your potatoes into bite-sized pieces. Chop your broccoli into florets, ensuring they’re not too big so they cook evenly.
Sauté Onions and Garlic: In a skillet over medium heat, sauté chopped onions until they turn translucent and fragrant—about 5 minutes. creamy garlic shrimp Add minced garlic and stir until aromatic for about 1 minute more.
Add Everything to the Crockpot: Toss diced potatoes, broccoli florets, sautéed onions and garlic into your crockpot. Pour in vegetable broth along with salt and pepper to taste.
Cook Low and Slow: Set your crockpot on low heat for 6-8 hours or high for 3-4 hours until the potatoes are tender enough to easily mash with a fork.
Add Cream and Cheese : Once cooked, stir in heavy cream and shredded cheddar cheese. Mix well until the cheese melts completely, creating that creamy goodness we love.
Serve Hot : Ladle generous portions of this comforting soup into bowls. Garnish with extra cheddar or fresh herbs if desired; enjoy this satisfying dish while basking in compliments!
This Crockpot Potato Broccoli Cheddar Soup is not only simple but incredibly satisfying! It’s like wrapping yourself in a warm blanket on a chilly day—pure comfort food bliss! For more inspiration, check out this Slow Cooker Queso Chicken Tacos recipe.
You Must Know
- This delightful Crockpot Potato Broccoli Cheddar Soup is a hug in a bowl
- Its creamy texture and cheesy goodness will make you forget about your worries, while the aroma wafts through your home like a cozy blanket on a chilly day
Perfecting the Cooking Process
To achieve the best results, chop your potatoes and broccoli into uniform pieces before adding them to the crockpot. Layer the veggies first, followed by broth and seasonings, allowing flavors to meld beautifully.
Add Your Touch
Feel free to swap out broccoli for cauliflower or add in some carrots for extra sweetness. You can also experiment with different cheeses to find your perfect cheesy blend.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave until warmed through, stirring occasionally.
Chef's Helpful Tips
- This Crockpot Potato Broccoli Cheddar Soup is comforting and versatile
- For creamier results, use an immersion blender before serving
- Sautéing onions beforehand adds depth; don’t skip this step!
- Using fresh cheese instead of pre-shredded makes a huge difference in texture
I remember making this soup for a family gathering; everyone loved it! My cousin even asked for seconds (and thirds), claiming it was the best soup ever made at our get-togethers.
FAQ
What type of cheese is best for Crockpot Potato Broccoli Cheddar Soup?
Sharp cheddar cheese provides a rich flavor that complements the soup beautifully.
Can I make this soup vegan?
Yes! Substitute cheese with nutritional yeast and use vegetable broth instead of chicken broth. pair it with crispy pretzel chicken.
How can I thicken my soup if it’s too thin?
Mix cornstarch with cold water and stir it into the simmering soup until thickened.
Crockpot Potato Broccoli Cheddar Soup
- Total Time: 0 hours
- Yield: Approximately 6 servings 1x
Description
Crockpot Potato Broccoli Cheddar Soup is a heartwarming dish perfect for chilly days. This creamy, flavorful soup combines tender potatoes, fresh broccoli, and sharp cheddar cheese to create a comforting meal that the whole family will love. Simply toss the ingredients into your slow cooker and let it work its magic while you relax. With a delightful aroma that fills your kitchen, this soup is sure to become a cherished favorite in your household.
Ingredients
- 4 cups Yukon Gold potatoes, diced
- 2 cups fresh broccoli florets
- 2 cups sharp cheddar cheese, shredded
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Prep the vegetables: Peel and dice the potatoes; chop broccoli into small florets.
- Sauté onions and garlic: In a skillet over medium heat, sauté onions until translucent (about 5 minutes), then add garlic and cook for an additional minute.
- Combine in crockpot: Add diced potatoes, broccoli, sautéed onions, garlic, vegetable broth, salt, and pepper to the crockpot.
- Cook: Set the crockpot on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Add cream and cheese: Stir in heavy cream and shredded cheddar cheese until melted; serve hot.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 75mg
