This creamy crock pot soup is filled with tender potatoes and fresh broccoli, all wrapped up in cheesy goodness. It’s warm, comforting, and perfect for chilly days!
Making it in a crock pot means you can set it and forget it, letting the flavors blend while you do other things. I could eat this every day—who can resist cheese? 🧀
Key Ingredients & Substitutions
Potatoes: Russet or Yukon Gold potatoes work best for a creamy texture. If you’re looking for a lower-carb option, try using cauliflower instead!
Broccoli: Fresh broccoli gives the best flavor, but if you can’t find it, frozen broccoli florets are a good substitute. Just add them towards the end of cooking for better texture.
Half-and-Half or Heavy Cream: For a lighter version, you can use milk or a dairy-free milk alternative, like almond or oat milk. Just know it may not be as rich and creamy.
Cheddar Cheese: Sharp Cheddar adds great flavor. If you want to mix it up, try using Gruyère or Pepper Jack cheese for a little kick!
How Can I Make Sure My Soup is Smooth and Creamy?
Achieving that perfect creamy texture is all about technique. The roux method helps thicken the soup nicely. Here’s how to do it:
- Melt butter in a saucepan and whisk in flour to create a roux. This helps prevent lumps in your soup.
- Gradually whisk in the half-and-half or cream. Stir continuously until it thickens. This usually takes 3-4 minutes.
- Finally, mix this creamy base into your soup in the crock pot, then add cheese in small amounts, ensuring it melts evenly.
By following these steps, you’ll get a rich and smooth soup every time! Enjoy your cooking!
Creamy Crock Pot Potato Broccoli Cheddar Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups potatoes, peeled and diced (about 4 medium potatoes)
- 3 cups broccoli florets, chopped into bite-sized pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup shredded carrots (optional for extra sweetness and color)
For the Creamy Base:
- 1 cup half-and-half or heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1/4 cup all-purpose flour
- 4 tbsp unsalted butter
Seasonings:
- Salt and pepper to taste
- 1 tsp dried thyme (optional)
- 1/2 tsp smoked paprika (optional)
How Much Time Will You Need?
This hearty soup takes about 15 minutes to prep, and then you’ll let it cook in the crock pot for 6-7 hours on low or 3-4 hours on high. You’ll have a delicious meal ready when you are!
Step-by-Step Instructions:
1. Prepare the Veggies:
Start by placing the diced potatoes, chopped broccoli, chopped onion, minced garlic, and shredded carrots (if you’re using them) directly into the crock pot. This will be the foundation of your soup!
2. Add the Broth:
Next, pour in the chicken or vegetable broth. Then, sprinkle in the dried thyme, smoked paprika (if you like a little spice), salt, and pepper. Give everything a gentle stir to mix the ingredients.
3. Let It Cook:
Cover the crock pot and let it cook on low for 6-7 hours or on high for 3-4 hours. You want the potatoes and broccoli to be nice and tender for that lovely creamy soup texture.
4. Make the Creamy Base:
About 30 minutes before you’re ready to serve, melt the butter in a small saucepan over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux—a thickening agent for your soup.
5. Get Creamy:
Gradually whisk in the half-and-half or heavy cream, stirring continuously until the mixture thickens slightly, about 3-4 minutes. This creamy base will make your soup rich and delicious.
6. Combine and Cheese It Up:
Pour the creamy mixture into the crock pot and then add the shredded cheddar cheese in small handfuls. Stir gently until everything is well combined and the cheese is melted.
7. Season to Taste:
Take a moment to taste your soup and adjust the seasoning with more salt and pepper if necessary. You want it to be just right!
8. Serve and Enjoy:
Once everything is well combined and the cheese is melted, serve the soup warm. You can add some extra cheddar cheese or sprinkle on green onions for a pop of color and flavor at the end. Enjoy your creamy, cheesy, and delightful Crock Pot Potato Broccoli Cheddar Soup!
FAQ for Creamy Crock Pot Potato Broccoli Cheddar Soup
Can I Use Frozen Broccoli in This Recipe?
Absolutely! Frozen broccoli florets work well in this soup. Just add them in the last 30 minutes of cooking to ensure they don’t become too mushy.
How Can I Make This Soup Vegan?
To make a vegan version, simply swap the chicken broth for vegetable broth and use a plant-based milk alternative such as almond milk or oat milk instead of half-and-half. Also, replace the cheddar cheese with a vegan cheese or nutritional yeast for a cheesy flavor!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat the soup on the stove or in the microwave—just stir occasionally to ensure it heats evenly.
Can I Make This Soup Ahead of Time?
Definitely! You can prepare the soup base ahead of time and store it in the fridge for up to 2 days. Just reheat it on the stove, add the creamy mixture, and cheese when you’re ready to serve!
