Description
This Crockpot Potato Broccoli Cheddar Soup is a comforting, creamy soup perfect for cozy meals. Made with tender potatoes, fresh broccoli, and rich cheddar cheese, it’s slow-cooked to develop deep flavors and blended to your preferred texture. Easy to prepare and ideal for meal prep or a satisfying weeknight dinner.
Ingredients
Scale
Soup Ingredients
- 4 cups diced potatoes (about 4 medium potatoes)
- 3 cups fresh broccoli florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Dairy Ingredients
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup heavy cream (or milk for a lighter option)
Optional Toppings
- Croutons
- Chopped green onions
- Bacon bits
Instructions
- Combine Ingredients: In a crockpot, combine diced potatoes, broccoli florets, chopped onion, minced garlic, vegetable broth, salt, black pepper, and paprika. Stir well to evenly distribute the spices and vegetables.
- Slow Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and the flavors have melded together.
- Blend Soup: Use an immersion blender to blend the soup to your desired consistency. For a chunkier texture, blend only half the soup; for a smooth texture, blend fully.
- Add Dairy: Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and the soup becomes creamy and smooth.
- Serve: Ladle the hot soup into bowls and garnish with extra shredded cheddar cheese and your choice of optional toppings such as croutons, chopped green onions, or bacon bits.
Notes
- For a lighter version, substitute heavy cream with milk or a plant-based milk alternative.
- If you prefer a thicker soup, reduce the amount of vegetable broth slightly.
- You can use frozen broccoli florets if fresh ones are not available; just adjust cooking time as needed.
- To make it vegetarian, omit bacon bits from toppings.
- Leftover soup can be stored in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or microwave to avoid curdling the cream.
