Crock Pot Potato Broccoli Cheddar Soup is a comforting, creamy, and hearty soup that’s perfect for chilly days. The slow cooker makes it easy to prepare, and the combination of tender potatoes, fresh broccoli, and rich cheddar cheese creates a delicious, satisfying meal. Here’s a simple recipe for making it:
Crock Pot Potato Broccoli Cheddar Soup
Ingredients:
- 4-5 medium potatoes, peeled and diced into small cubes
- 3 cups fresh broccoli florets (or frozen broccoli)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup heavy cream (or half-and-half)
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon pepper (more to taste)
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- 1 tablespoon olive oil or butter (optional, for sautéing)
- 2 tablespoons flour (optional, for thickening)
Instructions:
- Prep the ingredients:
- Peel and dice the potatoes into small, even cubes.
- If using fresh broccoli, cut it into small florets. If using frozen, there’s no need to thaw them beforehand.
- Dice the onion and mince the garlic.
- Sauté the onion and garlic (optional):
- For extra flavor, heat the olive oil or butter in a pan over medium heat. Sauté the diced onion for about 3-4 minutes until soft, then add the minced garlic and sauté for another minute. This step is optional, but it helps develop a deeper flavor in the soup.
- If you prefer a more hands-off method, you can skip this step and simply add the raw onion and garlic directly to the crockpot.
- Add ingredients to the slow cooker:
- Place the diced potatoes, broccoli, sautéed onions (if you chose to sauté them), garlic, and chicken broth into the crockpot. Stir to combine.
- Add the salt, pepper, garlic powder, and onion powder (if using), then cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
- Mash the potatoes (optional):
- Once the potatoes are tender, you can mash a portion of them with a potato masher or the back of a spoon to create a thicker consistency, or leave the soup as is for a chunkier texture. If you like a smoother soup, you can use an immersion blender for a few seconds to blend some of the potatoes and broccoli.
- Add cream and cheese:
- Stir in the heavy cream and shredded cheddar cheese. Continue to cook on low for an additional 15-30 minutes, or until the cheese is fully melted and the soup is creamy.
- Adjust seasoning:
- Taste the soup and adjust the seasoning with more salt, pepper, or garlic powder, as needed.
- Serve:
- Ladle the soup into bowls and serve hot. You can top it with extra shredded cheese, a dollop of sour cream, or a sprinkle of green onions if desired.
Tips:
- For thicker soup: If you prefer a thicker soup, you can mix 2 tablespoons of flour with a little bit of water to create a slurry and stir it into the soup. Allow it to cook for another 15-20 minutes to thicken.
- Vegan option: Use vegetable broth instead of chicken broth, and replace the heavy cream and cheddar cheese with plant-based alternatives, such as coconut milk and dairy-free cheese.
- Make it ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
- Add-ins: For extra flavor, you can add crumbled bacon, shredded chicken, or fresh herbs like thyme or parsley to the soup.
This Crock Pot Potato Broccoli Cheddar Soup is the ultimate comfort food, perfect for a cozy meal with minimal effort. Enjoy!