This cozy broccoli cheddar potato soup is perfect for chilly days! With tender potatoes, bright green broccoli, and rich cheddar cheese, it’s creamy and comforting in every bite.
Making it in a crock pot means you can set it and forget it—just let it bubble away while you do other things! I like to top mine with extra cheese for an even cheesier treat! 🧀
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are ideal for bright flavor and texture. Alternatively, frozen broccoli works great too—just toss it in straight from the bag for convenience!
Potatoes: I prefer Yukon Gold potatoes for their creamy texture, but russet or red potatoes can also be used. If you’re looking for a low-carb option, try cauliflower instead!
Cheddar Cheese: Sharp cheddar gives this soup a bold flavor, but feel free to mix in mild cheese or even a combination like Gruyère for a different twist. Vegan cheese can replace dairy if you’re going plant-based.
Milk & Cream: Whole milk adds richness, while heavy cream will make it extra creamy. For a lighter version, use low-fat milk or even non-dairy options like almond or oat milk.
How Do I Get the Perfect Creamy Texture?
Achieving the creamy texture is all about incorporating the roux properly. Here’s how you can nail it:
- Start with melted butter and whisk in flour until it’s bubbly—this creates the roux.
- Slowly add milk and cream to avoid lumps. Keep whisking until the mixture thickens a bit.
- When you add this to the crock pot, stir well, ensuring it mixes with the vegetables and broth for creaminess.
- If you prefer, use an immersion blender to puree to your desired thickness right in the crock pot, making it smooth and creamy!
Easy Crock Pot Broccoli Cheddar Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 cups broccoli florets (fresh or frozen)
- 4 medium potatoes, peeled and diced (about 4 cups)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
Creamy Components:
- 2 cups shredded sharp cheddar cheese
- 1 cup milk (whole or 2%)
- 1/2 cup heavy cream (optional for extra creaminess)
For the Roux:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
Seasoning & Garnishing:
- Salt and pepper to taste
- Optional: cooked bacon bits, extra shredded cheddar, chopped green onions for garnish
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time. Then you’ll either let it cook on low for 6-7 hours or on high for 3-4 hours—perfect for busy days! Once it’s ready and you’ve blended it to your liking, you’ll have a delicious soup that’s ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Veggies:
Start by placing the diced potatoes, broccoli florets, chopped onion, and minced garlic together in the crock pot. These tasty ingredients will create a flavorful base for your soup.
2. Add the Broth:
Next, pour the chicken or vegetable broth over the veggies. This will blend all the flavors together while cooking. Don’t forget to season with salt and pepper to give it a nice kick!
3. Slow Cook:
Cover the crock pot and let it do its magic! Cook on low for 6-7 hours or on high for 3-4 hours. You’re looking for tender potatoes and broccoli, so check it after the time is up!
4. Make the Roux:
On the stove, melt the butter in a small saucepan over medium heat. Once melted, sprinkle in the flour and whisk it together for about 1-2 minutes to form a roux. This helps thicken your soup!
5. Add Dairy:
Gradually whisk in the milk and heavy cream, stirring until smooth and slightly thickened. This mixture will create that creamy texture we all love.
6. Combine and Stir:
Now it’s time to take your roux and cheese! Stir the milk mixture and shredded cheddar cheese into the crock pot soup. Mix it all together until the cheese melts completely into the goodness.
7. Blend it Up:
If you want a smoother soup, grab an immersion blender and blend the soup right in the crock pot until you reach your desired consistency—smooth or leave some chunks for texture!
8. Final Seasoning:
Give your soup a taste and adjust the seasoning with more salt and pepper if needed. It should be deliciously flavored!
9. Serve and Enjoy:
Pour the hot soup into bowls and top with extra shredded cheddar, crispy bacon bits, and chopped green onions if you like. Enjoy your cozy and creamy broccoli cheddar potato soup!
This recipe creates a creamy, cheesy soup that’s oh-so-rich in flavor and super easy to prepare with minimal hands-on time. Perfect for any comfort food craving!
Frequently Asked Questions (FAQ)
Can I Use Frozen Broccoli in This Recipe?
Absolutely! Frozen broccoli works perfectly in this soup. Just add it directly to the crock pot without thawing. It will cook down nicely and still retain its flavor and texture.
What If I Don’t Have Heavy Cream?
No worries! If you don’t have heavy cream on hand, you can simply omit it and use an extra cup of milk instead for a lighter version. The soup will still be creamy from the cheese and roux!
Can I Make This Soup Vegan?
Yes! To make it vegan-friendly, substitute the chicken broth with vegetable broth, the milk with a plant-based milk (like almond or oat milk), and use a vegan cheese substitute. It will still be delicious!
How Should I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stove or in the microwave until heated through. You may need to add a splash of milk or water to loosen it up!
