This creamy and cheesy broccoli cheddar potato soup is a warm hug in a bowl! Ready to warm you up, it’s made easy with a crock pot and packed with tasty potatoes and bright broccoli.
I love how the flavors mix together nicely without much fuss. Just throw everything in the pot and let it do its magic—perfect for busy days or chilly evenings!
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon Gold or Russet potatoes for a creamy texture. If you’re short on time, frozen diced potatoes are a quick option too!
Broccoli: Fresh broccoli gives a vibrant color, but frozen works just as well. Consider spinach or kale for an alternative vegetable that blends nicely too.
Chicken Broth: Vegetable broth is a great substitute for a vegetarian option. You can even use homemade broth if you have some on hand!
Cheddar Cheese: Sharp cheddar enhances the flavor, but feel free to use mild cheddar, Monterey Jack, or a dairy-free cheese for a different spin.
Half-and-Half: For a lighter version, use whole milk or a non-dairy milk like almond or oat milk. The creaminess might change slightly, but it’ll still be delicious!
How Do I Get the Perfectly Creamy Soup Texture?
A key step for a lovely creamy texture lies in blending part of the soup! Here’s how to achieve it:
- After cooking, use an immersion blender directly in the crock pot. Blend until it’s the consistency you like—smooth with a few chunks is fantastic!
- If you don’t have an immersion blender, carefully transfer about a third of the soup to a blender. Blend, then return it to the pot.
This technique not only thickens the soup but also helps develop a richer flavor. Enjoy experimenting with your preferred texture!
Easy Crock Pot Broccoli Cheddar Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large potatoes (about 2 pounds), peeled and diced
- 1 medium onion, finely chopped
- 3 cups fresh broccoli florets (or frozen, thawed)
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded carrots (optional for extra flavor and color)
- 1 cup half-and-half or heavy cream
- 3 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/4 teaspoon dried thyme
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (for thickening)
- Optional garnish: extra shredded cheddar cheese, chopped green onions or chives
How Much Time Will You Need?
This delightful soup requires about 10-15 minutes for prep and then cooks in the crock pot for 6-7 hours on low or 3-4 hours on high. With minimal hands-on time, you can set it and forget it until meal time!
Step-by-Step Instructions:
1. Combine the Ingredients:
In your crock pot, add the diced potatoes, chopped onion, broccoli florets, shredded carrots (if using), minced garlic, salt, black pepper, paprika, and thyme. Stir everything together gently to make sure all the veggies are well mixed.
2. Add the Broth:
Pour the chicken broth over the vegetable mixture. Give it another gentle stir to combine. Cover the crock pot with its lid.
3. Cook the Soup:
Cook on low heat for about 6-7 hours or on high for about 3-4 hours, or until the potatoes are tender and the broccoli is cooked through.
4. Make the Creamy Base:
In a small saucepan over medium heat, melt the butter. Once melted, add the flour and whisk constantly for about 1-2 minutes to form a roux. This will help thicken your soup.
5. Whisk in the Cream:
Gradually add the half-and-half or heavy cream into the roux, whisking until it becomes smooth and slightly thickened, which should take about 3-5 minutes.
6. Combine with the Soup:
Once your soup has cooked and the veggies are tender, stir in the creamy roux. This adds a lovely richness to the soup.
7. Blend for Texture:
If you like your soup creamier, use an immersion blender to blend part of the soup until it’s smooth but still has some chunky bits. If you don’t have an immersion blender, carefully transfer part of the soup to a standard blender and pulse it. Return it to the pot afterward.
8. Add the Cheese:
Now, stir in the shredded cheddar cheese until it is melted and fully combined into the soup. This makes it extra cheesy and delicious!
9. Taste and Adjust:
Give your soup a taste and adjust with more salt and pepper as needed. You want it to be just perfect!
10. Serve and Enjoy:
Serve the soup hot, garnished with extra cheddar cheese and chopped green onions or chives if you like. It pairs wonderfully with a slice of crusty bread or some crackers for a hearty meal!
Enjoy your cozy, cheesy crock pot soup!
FAQ: Easy Crock Pot Broccoli Cheddar Potato Soup
Can I Substitute the Potatoes?
Yes! While I recommend Yukon Gold or Russet potatoes for their creamy texture, you can also use red potatoes or frozen diced potatoes in a pinch. Just remember that the cooking time may vary slightly with frozen varieties.
How Do I Make This Recipe Vegan?
To make it vegan, substitute chicken broth with vegetable broth, use plant-based cream or coconut milk instead of half-and-half, and swap out the cheddar cheese for a dairy-free cheese alternative. You’ll still get a deliciously creamy soup!
Can I Store Leftover Soup?
Absolutely! Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the stove over low heat, adding a splash of broth or cream if needed to restore creaminess.
What’s the Best Way to Thicken This Soup?
If you prefer a thicker soup, try blending more of the soup with an immersion blender or adding an extra tablespoon of flour to the roux. You can also let the soup simmer uncovered for a bit longer to help thicken it naturally!
