There’s nothing like a warm, comforting bowl of soup on a chilly day, and this Crockpot Potato Broccoli Cheddar Soup is exactly that! It’s creamy, cheesy, loaded with hearty veggies, and the best part? The slow cooker does all the hard work for you. It’s a hit with kids, great for sneaking in some broccoli, and perfect for busy days when you just want to toss everything in and let it simmer. Trust me, this one’s going to be a family favorite!
What You’ll Need
Ingredients:
- 4 cups potatoes, peeled and diced
- 2 cups broccoli florets (fresh or frozen)
- 1 small onion, finely chopped
- 2 carrots, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 3 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp garlic powder
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- Optional toppings: croutons, extra cheddar, parsley
Pro Tips
- Cut veggies evenly: This helps everything cook at the same rate, so you don’t end up with mushy broccoli or hard potatoes.
- Use sharp cheddar: It gives the soup a richer, more flavorful cheese taste. Mild cheddar works but won’t be as bold.
- Thicken with flour properly: Whisk the flour and butter into a paste (a roux) before adding it to the soup to avoid lumps.
- Blend to your liking: Use an immersion blender for a creamy soup or leave it chunky—your call!
- Make it kid-friendly: If your kids are picky, blend the broccoli into the soup so it’s smooth and hidden!
Tools You’ll Need
- A crockpot (slow cooker)
- Immersion blender or potato masher (optional, for blending)
- Cutting board and sharp knife
- Measuring cups and spoons
- Small saucepan (for the roux)
Substitutions and Variations
- Cheese: Swap cheddar for Gouda, Monterey Jack, or even a mix of cheeses.
- Broccoli: Cauliflower is a great substitute or mix-in.
- Cream: Use whole milk, half-and-half, or dairy-free alternatives like coconut milk.
- Vegetarian: Stick with veggie broth instead of chicken broth.
Make-Ahead Tips
- Prep veggies ahead: Chop potatoes, broccoli, carrots, and onions the night before and store them in the fridge.
- Reheat and serve: This soup reheats beautifully on the stovetop or microwave—just add a splash of broth or milk if it gets too thick.
Instructions
1. Prep the ingredients
Peel and dice the potatoes, chop broccoli into small florets, dice the carrots and onion.
2. Add ingredients to the crockpot
Place potatoes, broccoli, carrots, onion, broth, garlic powder, salt, and pepper in the crockpot. Stir to combine.
3. Cook
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the veggies are tender.
4. Make the roux
Melt butter in a small saucepan over medium heat, whisk in flour, and cook for 1-2 minutes until golden. Slowly whisk in heavy cream until smooth.
5. Add cream and cheese
Stir the roux into the crockpot, then add shredded cheddar. Mix until the cheese melts and the soup is creamy.
6. Blend if desired
Use an immersion blender for a smooth soup or leave it chunky.
7. Serve and garnish
Ladle into bowls, top with croutons, extra cheese, or parsley, and enjoy!
Leftovers and Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth or cream if needed.
Wrap-Up
This Crockpot Potato Broccoli Cheddar Soup is one of those recipes that makes everyone happy. It’s cozy, easy to make, and full of cheesy goodness. Give it a try, and don’t forget to leave a comment letting me know how it turned out or if you have any questions—I’d love to hear from you!
