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Crock Pot Broccoli-Cheddar Potato Soup Recipe

Crock Pot Broccoli-Cheddar Potato Soup Recipe

This recipe serves 6-8 people and takes about 6-8 hours on low or 3-4 hours on high in the crockpot.

Ingredients:

  • 4 cups diced potatoes (peeled or unpeeled, depending on preference)
  • 3 cups broccoli florets (fresh or frozen)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth (or vegetable broth for a vegetarian version)
  • 2 cups shredded cheddar cheese (sharp cheddar works best)
  • 1 cup heavy cream (or milk for a lighter version)
  • 1 tablespoon olive oil (optional, for sautéing onions and garlic)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (more to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika (optional, for extra flavor)
  • 1 tablespoon cornstarch (optional, for thickening)
  • Fresh parsley or chives (for garnish, optional)

Instructions:

  1. Prepare the Ingredients:
    • If using fresh broccoli, chop it into bite-sized florets. Peel and dice the potatoes into small cubes. Dice the onion and mince the garlic.
    • If desired, heat the olive oil in a skillet over medium heat. Sauté the onion and garlic for 3-4 minutes until softened and fragrant. This step is optional but adds extra flavor to the soup.
  2. Assemble the Soup in the Crockpot:
    • Add the diced potatoes, broccoli florets, onion, and garlic (if sautéed) to the slow cooker.
    • Pour in the chicken broth (or vegetable broth) and stir in the dried thyme, salt, pepper, and paprika (if using). Stir to combine.
  3. Cook the Soup:
    • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and the broccoli is cooked through. Stir the soup occasionally if you’re home, but it’s not necessary. The longer you cook it, the more the potatoes will break down and add creaminess to the soup.
  4. Blend the Soup (Optional for a Creamier Texture):
    • If you prefer a creamier soup, use an immersion blender to blend part or all of the soup until smooth. Alternatively, you can transfer about half of the soup to a blender, blend until smooth, and return it to the crockpot. Leave some chunks of potato and broccoli for texture, or blend it all for a velvety smooth soup.
  5. Finish with Cheese and Cream:
    • Once the soup is done cooking, stir in the shredded cheddar cheese and heavy cream (or milk). Stir until the cheese is fully melted and the soup is creamy and smooth. If the soup is too thick, you can thin it out by adding a little more broth or milk until you reach your desired consistency.
  6. Optional Thickening:
    • If you’d like a thicker soup, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water and stir it into the soup. Let it cook for another 15-20 minutes to thicken.
  7. Serve and Garnish:
    • Ladle the soup into bowls and garnish with fresh parsley or chives if desired. Serve with a side of crusty bread or a fresh salad for a complete meal.

Why You’ll Love Crock Pot Broccoli-Cheddar Potato Soup:

  • Effortless and Hands-Off: The slow cooker does all the work for you! Simply chop the ingredients, add them to the pot, and let it cook while you go about your day. You’ll come home to a delicious, creamy soup that’s ready to eat.
  • Rich and Creamy: The combination of potatoes, cheese, and cream creates a velvety, indulgent texture that feels like a hug in a bowl. The potatoes naturally thicken the broth as they cook, so you get a rich, hearty soup without needing to add any cream-based soups or heavy ingredients.
  • Customizable: You can adjust the recipe to fit your tastes—use more or less cheese, add extra vegetables like carrots or leeks, or use a lighter milk or non-dairy options for a healthier twist.
  • Perfect for Meal Prep: This soup makes great leftovers and stores well in the fridge for 3-4 days. You can also freeze the soup for up to 3 months (though the texture of the broccoli may change slightly when reheated). Just let it cool completely before transferring to an airtight container for freezing.
  • Family-Friendly: Kids and adults alike will love the comforting flavors of this soup. It’s a great way to sneak in some vegetables while still enjoying a cheesy, creamy meal.

Tips for Perfect Crock Pot Broccoli-Cheddar Potato Soup:

  • Cheese Tips: For the best melting cheese, use freshly shredded cheese (rather than pre-shredded) as it melts more smoothly and doesn’t have the anti-caking agents that can sometimes affect the texture of the soup.
  • Adjusting Consistency: If the soup is too thick, add more broth or milk, 1/4 cup at a time, until it reaches your desired consistency. If it’s too thin, let it cook uncovered for a little longer to allow it to reduce and thicken.
  • Broccoli: If you prefer your broccoli to stay slightly firmer, you can add it toward the end of the cooking time, about 30 minutes before serving. This will help it maintain more of its texture.
  • Make It Lighter: For a lighter version, you can substitute half-and-half or milk for the heavy cream, and use reduced-fat cheese. You could also skip the cheese entirely for a dairy-free version, though the soup will lose some of its signature creaminess.
  • Vegetarian Option: Use vegetable broth instead of chicken broth, and ensure you’re using a vegetarian-friendly cheese if needed.

Nutritional Information (per serving):

Approximate values based on one serving (1 cup) without added sides:

  • Calories: 250-300 kcal
  • Protein: 8g
  • Fat: 15g
    • Saturated Fat: 8g
  • Carbohydrates: 30g
    • Fiber: 5g
    • Sugar: 4g
  • Sodium: 700-800mg
  • Potassium: 800mg
  • Cholesterol: 30mg