There’s something truly magical about a warm bowl of soup, especially when it’s a chilly day outside. This crockpot potato broccoli cheddar soup is the epitome of comfort food, with its creamy, dreamy texture that just wraps around you like a cozy blanket. Honestly, I could eat it every day! My family always gathers around the table when I make this soup, and it never fails to bring smiles and satisfied sighs. The combination of tender potatoes, fresh broccoli, and rich cheddar cheese creates a flavor explosion that’s simply irresistible. Plus, it’s so easy to throw everything into the crockpot and let it work its magic. Trust me, once you try this recipe, it’ll become a beloved staple in your home just like it is in mine!
Ingredients List
Gathering the right ingredients is half the fun! For this creamy crockpot potato broccoli cheddar soup, here’s what you’ll need:
- 4 cups diced potatoes (I love using Yukon Gold for their buttery flavor!)
- 2 cups broccoli florets (fresh is best, but frozen will work in a pinch)
- 1 medium onion, chopped (this adds a wonderful depth of flavor)
- 3 cloves of garlic, minced (don’t skimp on the garlic!
- 4 cups vegetable broth (homemade if you have it, but store-bought is totally fine)
- 1 cup shredded cheddar cheese (I recommend sharp cheddar for extra oomph)
- 1 cup heavy cream (this makes it irresistibly creamy)
- Salt and pepper to taste (seasoning is key, so don’t forget to taste as you go!)
Having everything prepped and ready to go makes the cooking process so much smoother, and trust me—you’ll want to savor every bite of this heartwarming soup!
How to Prepare *Crockpot Potato Broccoli Cheddar Soup*
Let’s dive into the wonderfully simple process of making this crockpot potato broccoli cheddar soup! It’s as easy as 1-2-3, and you’ll be amazed at how delicious it turns out with minimal effort. Here’s how you do it:
Step-by-Step Instructions
- First things first, grab your trusty crockpot and add in the 4 cups of diced potatoes, 2 cups of broccoli florets, the chopped onion, and the minced garlic. This is where the magic begins!
- Next, pour in the 4 cups of vegetable broth. It’s crucial to have enough liquid to help everything cook down beautifully. Give it a little stir to combine all those lovely ingredients.
- Now, cover the crockpot and set it to cook on low for 6-8 hours, or on high for 3-4 hours. I usually go for low because it allows the flavors to meld together perfectly, but if you’re in a hurry, high works just fine too!
- Once the cooking time is up and the vegetables are tender, it’s blending time! Use an immersion blender right in the crockpot to blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender—just let it cool a bit first to avoid splatters!
- Finally, stir in 1 cup of shredded cheddar cheese and 1 cup of heavy cream, and season with salt and pepper to taste. Wow, the aroma will be heavenly! Serve hot and enjoy the cozy goodness!
Nutritional Information
Now, let’s talk numbers! This crockpot potato broccoli cheddar soup is not only delicious but also quite hearty. For a typical serving size of about 1 cup, you can expect approximately:
- Calories: 350
- Fat: 25g
- Protein: 10g
- Carbohydrates: 30g
- Sugar: 3g
- Sodium: 800mg
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. It’s always a good idea to adjust according to your dietary needs and preferences!
Why You’ll Love This Recipe
This crockpot potato broccoli cheddar soup is a total game-changer for your weeknight dinners! Here’s why I can’t get enough of it:
- Quick Preparation: With just a little chopping and measuring, you can toss everything into the crockpot and let it do the work for you!
- Creamy Texture: The blend of heavy cream and cheddar cheese creates a silky-smooth soup that feels like a warm hug in a bowl.
- Comforting Flavors: The combination of potatoes and broccoli, paired with rich cheddar, delivers a flavor explosion that’s downright cozy.
- Easy to Make: Perfect for busy days—just set it and forget it. You’ll come home to a delicious meal waiting for you!
- Vegetarian-Friendly: This soup is packed with wholesome veggies, making it a satisfying option for everyone at the table!
Trust me, once you taste this soup, you’ll be hooked and craving it on repeat!
Tips for Success
To make sure your crockpot potato broccoli cheddar soup turns out absolutely perfect, I’ve got a few pro tips just for you!
- Cheese Matters: For the best flavor, opt for sharp cheddar cheese. It really elevates the taste and gives that extra zing!
- Blending Technique: If you’re using an immersion blender, keep it submerged for a smooth consistency. If you’re transferring to a regular blender, let the soup cool a bit to avoid any hot splatters—safety first!
- Thicker Soup: If you prefer a thicker soup, blend more of the potatoes. This will give it that creamy texture without needing extra cream.
- Veggie Add-Ins: Feel free to experiment with other veggies! Carrots, celery, or even a handful of spinach can add extra nutrients and flavor.
- Seasoning: Always taste and adjust the seasoning before serving. A little more salt or pepper can make a world of difference!
With these tips, you’ll be a soup master in no time, and your family will be begging for seconds!
Variations
The beauty of this crockpot potato broccoli cheddar soup is its versatility! You can easily customize it to suit your tastes or whatever you have on hand. Here are some fun ideas to switch things up:
- Different Veggies: Try adding diced carrots or celery for an extra crunch and sweetness. You could even throw in some frozen peas during the last hour of cooking for a pop of color!
- Spice It Up: If you’re a fan of a little heat, add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick!
- Herbs & Seasonings: Fresh herbs like thyme or rosemary can elevate the flavor profile. Just toss them in during the last hour of cooking to infuse that lovely aroma.
- Cheese Variety: Experiment with different cheeses! Gruyère or Monterey Jack can offer unique flavors. You could even mix in some cream cheese for added creaminess.
Feel free to get creative—this soup is a blank canvas just waiting for your personal touch!
Storage & Reheating Instructions
Now, if you’re lucky enough to have leftovers of this delicious crockpot potato broccoli cheddar soup, you’ll want to store it properly to enjoy later! First, let it cool down to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing it! Just make sure to use a freezer-safe container or freezer bags, and label them with the date. It’ll last about 2-3 months in the freezer.
When you’re ready to enjoy your soup again, simply thaw it overnight in the fridge if frozen. For reheating, you can use the stovetop over medium heat, stirring occasionally, until it’s warmed through. If you’re in a hurry, you can also use the microwave—just heat it in short bursts, stirring in between to avoid hot spots. Enjoy every comforting spoonful!
FAQ Section
Got questions about this delicious crockpot potato broccoli cheddar soup? I’ve got you covered! Here are some common queries I hear:
How long can I store the soup?
You can keep it in the refrigerator for up to 4 days. Just make sure it’s in an airtight container!
Can I freeze the soup?
Absolutely! It freezes well for about 2-3 months. Just let it cool, then store it in a freezer-safe container. Remember to label it!
How do I make it dairy-free?
To make this soup dairy-free, simply substitute the heavy cream with coconut cream or a nut-based cream, and use dairy-free cheese. It’ll still be delicious!
Can I add more vegetables?
Yes, definitely! Feel free to add any vegetables you like, such as carrots, corn, or even some leafy greens. Just adjust the cooking time accordingly!
Don’t hesitate to reach out if you have more questions—I love helping fellow soup lovers!
Print
Crockpot Potato Broccoli Cheddar Soup: 5 Steps to Cozy Comfort
- Total Time: 6 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and comforting crockpot potato broccoli cheddar soup.
Ingredients
- 4 cups diced potatoes
- 2 cups broccoli florets
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Add potatoes, broccoli, onion, garlic, and vegetable broth to the crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Once the vegetables are tender, blend the soup until smooth using an immersion blender.
- Stir in the cheddar cheese and heavy cream.
- Season with salt and pepper.
- Serve hot.
Notes
- For a thicker soup, blend more of the potatoes.
- Use sharp cheddar for a stronger flavor.
- Feel free to add other vegetables like carrots or celery.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg
Keywords: crockpot, potato, broccoli, cheddar, soup