This Easy Crock Pot Broccoli Cheddar Potato Soup is creamy, cheesy, and packed with good-for-you veggies! It’s the perfect cozy meal to warm you up on chilly days.
I love how I can toss everything in the slow cooker and forget about it. And seriously, who can resist that cheesy goodness? Perfect for lunch or dinner! 🥦🧀
Key Ingredients & Substitutions
Broccoli: You can use fresh or frozen broccoli. Frozen is super convenient and works just as well. If you want a different flavor, use spinach or kale instead, but make sure to add them later in cooking since they don’t need as long to soften.
Potatoes: Russet potatoes are popular for their creaminess, but you can substitute with Yukon Gold for a buttery flavor. For a lower-carb option, cauliflower works well too!
Cheddar Cheese: Sharp cheddar gives a bold flavor. If you want a milder taste, use medium cheddar or even pepper jack for a kick! Don’t worry if you’re out of mozzarella; you can skip it or replace it with more cheddar.
Broth: Chicken broth is the go-to for richness, but vegetable broth is great for a vegetarian version. If you like a bit of depth, consider adding some bouillon cubes or a splash of white wine.
How Do I Make Sure My Soup Is Creamy and Smooth?
To achieve a perfectly creamy texture, the roux (butter and flour mixture) is key. Cook it on medium heat and make sure to whisk continuously to avoid lumps. When you gradually add the milk and cream, keep stirring until it thickens slightly.
- After blending, you can leave some chunks for texture or blend it all for a smoother soup.
- Another tip is to let the soup cook an extra 15-30 minutes after adding the cheese sauce. This allows all the flavors to meld beautifully.
Remember, patience is essential for that smooth soup! Enjoy the process, and you’ll love the result!
Easy Crock Pot Broccoli Cheddar Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups broccoli florets (fresh or frozen)
- 4 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth if vegetarian)
For the Creamy Base:
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese (optional for extra cheesiness)
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 3 tablespoons butter
- 1/4 cup all-purpose flour
Seasoning:
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon dry mustard (optional, enhances cheese flavor)
How Much Time Will You Need?
This delightful soup will take about 20 minutes of prep time, followed by 6-7 hours of slow cooking on low or 3-4 hours on high. Plus a little extra time at the end to let the flavors meld together perfectly. It’s super easy and worth the wait!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by adding the diced potatoes, chopped onion, minced garlic, and broccoli florets into your crock pot. This colorful mix is going to create a hearty base for the soup.
2. Add the Broth:
Pour in the chicken broth and give everything a good stir to combine. Next, cover the crock pot and set it to cook on low for 6-7 hours or high for 3-4 hours. You want the potatoes and broccoli to be nice and tender.
3. Make the Creamy Mixture:
While the veggies are cooking, let’s prepare the creamy part! In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux—this helps thicken the soup, so keep whisking to avoid lumps!
4. Add Milk and Cream:
Gradually whisk in the milk and heavy cream, stirring until the mixture thickens up a bit (this should take about 3-5 minutes). This creamy mixture is what makes the soup indulgent!
5. Incorporate the Cheese:
Now, slowly stir the shredded cheddar cheese into the thickened milk mixture until it melts and becomes smooth. It’s going to smell amazing!
6. Combine Everything:
Once the vegetables in the crock pot are tender, pour that glorious cheese sauce into the crock pot and mix everything well. This is the moment when the magic happens!
7. Blend for Texture:
If you like your soup a little smoother, use an immersion blender to blend it slightly, leaving some chunks for texture. If you prefer more chunkiness, you can blend just a part of the soup and leave some intact. Do it how you like best!
8. Season to Taste:
Now, season the soup with salt, pepper, paprika, and dry mustard to your liking. Give it another good stir to combine all the flavors!
9. Let It Simmer:
Cover and let the soup cook on low for an additional 15-30 minutes to let all those wonderful flavors meld together.
10. Serve and Enjoy:
When you’re ready to enjoy, serve the soup hot! You can garnish it with extra shredded cheddar cheese or crumbled bacon on top for a delightful touch!
Enjoy your comforting, cheesy broccoli cheddar potato soup made effortlessly in the crock pot!
FAQs for Easy Crock Pot Broccoli Cheddar Potato Soup
Can I Use Frozen Vegetables for This Soup?
Yes, frozen broccoli works perfectly in this recipe! Just add it directly to the crock pot without thawing. The cooking time remains the same since it will thaw and cook as the soup simmers.
Can I Substitute a Different Cheese?
Absolutely! While sharp cheddar is recommended for a bold flavor, you can use any cheese you prefer. Gruyère or Monterey Jack are great alternatives. Just keep in mind that some cheeses melt differently, so aim for smooth-melting varieties!
How Should I Store Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stove over low heat. If the soup thickens while reheating, add a splash of milk or broth to adjust the consistency.
Can I Make This Recipe Vegetarian?
Yes! To make the soup vegetarian, simply substitute chicken broth with vegetable broth. All the other ingredients are vegetarian-friendly, so enjoy this comforting soup without worry!
