This warm and creamy potato broccoli cheddar soup is a hug in a bowl! It’s super easy to make in a crock pot, saving you time and effort.
With tasty potatoes, vibrant broccoli, and all that cheesy goodness, who can resist? I love coming home to the smell of this soup. It’s perfect with crusty bread on a chilly day!
Key Ingredients & Substitutions
Potatoes: I recommend using Russet or Yukon Gold potatoes for a creamy texture. If you’re looking for a healthier option, sweet potatoes work well too, adding a unique flavor.
Broccoli: Fresh broccoli florets are the best for color and texture, but frozen ones are great for convenience. You could also use other veggies like cauliflower for a slight twist.
Cheddar Cheese: Sharp cheddar gives a nice flavor that really pops! If you’re lactose intolerant, try lactose-free cheese or a dairy-free alternative like nutritional yeast for a cheesy taste without the dairy.
Heavy Cream: For a lighter soup, substitute heavy cream with half-and-half or whole milk. Coconut milk can also be a great non-dairy substitute for creaminess!
How Do I Get the Best Creamy Texture?
The secret to a creamy texture lies in your blending technique. Here’s how to perfect it:
- After cooking the soup, use an immersion blender directly in the crock pot. Blend part of the soup until smooth, but leave some chunks for texture.
- For a slightly thicker soup, let it cool a bit before blending; this helps thicken it naturally.
- Remember to stir in the cheddar cheese after blending. It melts beautifully and enhances creaminess.
Hit the right balance between blending and leaving chunks! This technique gives you a deliciously creamy yet hearty soup.
Easy Crock Pot Potato Broccoli Cheddar Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups peeled and diced potatoes (about 4-5 medium potatoes)
- 3 cups broccoli florets (fresh or frozen)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
For the Creamy Base:
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream (or half-and-half)
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1/4 cup butter
Seasonings:
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp ground mustard powder (optional)
How Much Time Will You Need?
This delicious soup will take about 15 minutes to prep and 6-7 hours to cook on low (or 3-4 hours on high) in the crock pot. Simply let the ingredients work their magic while you go about your day!
Step-by-Step Instructions:
1. Prepare Your Crock Pot:
Grease the inside of your crock pot with a little butter or non-stick spray. This helps prevent sticking and makes cleanup easier!
2. Add the Vegetables:
In your crock pot, add the diced potatoes, broccoli florets, chopped onion, minced garlic, and chicken broth. Stir gently to make sure everything is well combined.
3. Cook the Soup:
Cover the crock pot with its lid and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are nice and tender.
4. Make the Creamy Base:
While the soup is cooking, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for about 1-2 minutes until you have a smooth paste (this is called a roux!). Just be careful not to let it brown.
5. Add the Cream:
Slowly whisk in the heavy cream to the roux, stirring constantly until the mixture is thickened and smooth. This will add a lovely creaminess to your soup!
6. Combine Everything:
Now, stir your cream mixture into the crock pot soup. Add in the salt, pepper, smoked paprika, and mustard powder; stir well to combine all those flavors!
7. Blend for Texture:
If you like a mix of smooth and chunky textures, use an immersion blender to blend part of the soup right in the crock pot. Blend it to your desired consistency, leaving some tasty potato chunks for texture.
8. Cheese it Up:
Stir in the shredded cheddar cheese until it is melted and well combined. This will make your soup wonderfully cheesy!
9. Finish with Sour Cream:
Add in the sour cream and stir until everything is smooth. Taste the soup and adjust the seasoning if needed. Yum!
10. Serve and Enjoy:
Serve your hot soup with extra cheddar cheese on top and some fresh herbs for a bright touch, if desired. Enjoy every warm, creamy spoonful!
There you go! Your comforting and easy crock pot potato broccoli cheddar soup is ready to be enjoyed!
FAQ for Easy Crock Pot Potato Broccoli Cheddar Soup
Can I Use Frozen Broccoli in This Recipe?
Absolutely! Frozen broccoli works great and will save you some prep time. Just add it to the crock pot during the last hour of cooking to prevent it from becoming too mushy.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply substitute the chicken broth with vegetable broth. This will maintain the flavor without the meat!
Can I Prepare This Soup in Advance?
Yes, you can prepare the ingredients and store them in the fridge the night before. Just combine everything in the crock pot in the morning and let it cook throughout the day!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, just warm it gently on the stove or in the microwave, stirring occasionally to ensure even heating.
