Crockpot Potato Broccoli Cheddar Soup is a warm and comforting dish perfect for chilly days. It’s creamy, cheesy, and full of veggies. Plus, it’s easy to make in your crockpot!
Why Make This Recipe
This soup is a great way to enjoy healthy ingredients like potatoes and broccoli without spending hours in the kitchen. It’s delicious and filling, making it perfect for family dinners or meal prep. You can set it and forget it while you go about your day!
How to Make Crockpot Potato Broccoli Cheddar Soup
Making this soup is simple! Just follow these steps.
Ingredients
- 4 large potatoes, peeled and diced
- 2 broccoli heads, cut into florets
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup cream
- 2 cups sharp cheddar cheese, shredded
- Extra cheese for garnish
Directions
- Start by placing the diced potatoes, broccoli florets, onion, and minced garlic into the crockpot.
- Next, pour in the chicken or vegetable broth, making sure to cover the vegetables completely.
- Add the dried thyme, along with salt and pepper to taste.
- Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the potatoes and broccoli are tender.
- Once cooked, use an immersion blender to puree the soup until it’s smooth or to your desired consistency.
- Stir in the cream and shredded cheddar cheese, allowing the cheese to melt into the soup for that creamy texture.
- Taste and adjust the seasoning if needed. Serve hot, garnished with extra shredded cheddar cheese.
How to Serve Crockpot Potato Broccoli Cheddar Soup
Serve the soup hot in bowls. It’s great on its own or with some crusty bread on the side. You can even sprinkle some extra cheese on top for that cheesy goodness.
How to Store Crockpot Potato Broccoli Cheddar Soup
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, just reheat on the stove or in the microwave.
Tips to Make Crockpot Potato Broccoli Cheddar Soup
- Make sure to cut the vegetables into similar sizes for even cooking.
- If you want a thicker soup, add more potatoes or use less broth.
- Feel free to add spices or herbs that you enjoy for extra flavor.
Variation
You can add cooked bacon bits for a smoky flavor or use different cheeses for variety. Try adding other vegetables like carrots or cauliflower for an extra twist!
FAQs
Can I use frozen broccoli in this soup?
Yes, frozen broccoli works well! Just add it in the last hour of cooking to prevent it from getting mushy.
Can I make this soup vegetarian?
Absolutely! Just use vegetable broth instead of chicken broth.
How can I make this soup spicy?
Add a pinch of red pepper flakes or hot sauce to the mix to give it a nice kick!
Ingredients
- 4 large potatoes, peeled and diced
- 2 broccoli heads, cut into florets
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup cream
- 2 cups sharp cheddar cheese, shredded
- Extra cheese for garnish
Instructions
- Start by placing the diced potatoes, broccoli florets, onion, and minced garlic into the crockpot.
- Next, pour in the chicken or vegetable broth, making sure to cover the vegetables completely.
- Add the dried thyme, along with salt and pepper to taste.
- Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the potatoes and broccoli are tender.
- Once cooked, use an immersion blender to puree the soup until it’s smooth or to your desired consistency.
- Stir in the cream and shredded cheddar cheese, allowing the cheese to melt into the soup for that creamy texture.
- Taste and adjust the seasoning if needed. Serve hot, garnished with extra shredded cheddar cheese.
Notes
– Make sure to cut the vegetables into similar sizes for even cooking. – If you want a thicker soup, add more potatoes or use less broth. – Feel free to add spices or herbs that you enjoy for extra flavor. – You can add cooked bacon bits for a smoky flavor or use different cheeses for variety. – Try adding other vegetables like carrots or cauliflower for an extra twist!
Crockpot Potato Broccoli Cheddar Soup
Equipment
- Crockpot
- Immersion Blender
Ingredients
Vegetables
- 4 large Potatoes, peeled and diced
- 2 heads Broccoli, cut into florets
- 1 medium Onion, diced
- 2 cloves Garlic, minced
Broth
- 4 cups Chicken or vegetable broth
Seasonings
- 1 teaspoon Dried thyme
- to taste Salt and pepper
Cream and Cheese
- 1 cup Cream
- 2 cups Sharp cheddar cheese, shredded
- to garnish Extra cheese for garnish
Instructions
- Start by placing the diced potatoes, broccoli florets, onion, and minced garlic into the crockpot.
- Next, pour in the chicken or vegetable broth, making sure to cover the vegetables completely.
- Add the dried thyme, along with salt and pepper to taste.
- Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the potatoes and broccoli are tender.
- Once cooked, use an immersion blender to puree the soup until it’s smooth or to your desired consistency.
- Stir in the cream and shredded cheddar cheese, allowing the cheese to melt into the soup for that creamy texture.
- Taste and adjust the seasoning if needed. Serve hot, garnished with extra shredded cheddar cheese.
