This Easy Crock Pot Broccoli Cheddar Potato Soup is warm and thick, perfect for cozy days. It mixes creamy potatoes and fresh broccoli with tasty cheese for a simple treat!
I love how the slow cooker does all the work while I kick back. Plus, it’s so good that I usually end up savoring the last drop—no spoon left behind! 😋
Key Ingredients & Substitutions
Potatoes: I recommend using russet or Yukon gold potatoes. They give a nice texture and creaminess. If you need a low-carb option, try cauliflower florets instead.
Broccoli: Fresh broccoli is ideal for the best flavor, but frozen works just as well. You can also replace it with other veggies like spinach or kale if you prefer.
Cheese: Sharp cheddar makes this soup rich and flavorful. If you can’t find sharp cheddar, medium cheddar will do. For a twist, consider adding gouda or pepper jack for a hint of spice.
Broth: Chicken broth adds depth, but vegetable broth keeps it vegetarian-friendly. Homemade broth is fantastic if you have it on hand!
Sour Cream: Greek yogurt is an excellent substitute if you’re looking for a healthier option. It adds creaminess with a bit less fat.
How Do I Achieve the Perfect Creamy Texture?
Getting the soup to the right creamy consistency is easy. After cooking, you can use an immersion blender to blend a portion until smooth, leaving some chunks for texture. If you don’t have one, carefully transfer some soup to a blender and pulse until creamy, then return it to the crock pot. Don’t forget to let it cool slightly before blending for safety!
Mixing in the dairy ingredients at the end is crucial. The butter, milk, and cheese should be added after blending to keep their flavor fresh and vibrant. If the soup ends up too thick for your liking, a splash more milk or broth works wonders to loosen it up.
Easy Crock Pot Broccoli Cheddar Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups broccoli florets, fresh or frozen
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese (optional for extra creaminess)
- 1 cup milk or half-and-half
- 1/2 cup sour cream
- 4 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/4 teaspoon cayenne pepper (optional for slight heat)
- Chopped green onions or extra shredded cheese for garnish
How Much Time Will You Need?
This delightful soup takes about 15 minutes of prep time and 3 to 7 hours of cooking time in your crock pot, depending on whether you choose the low or high setting. Get everything in the pot, and let it work its magic while you enjoy your day!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by placing the diced potatoes, chopped onion, minced garlic, and broccoli florets into the crock pot. Make sure everything is evenly mixed.
2. Add the Broth:
Pour in the chicken broth until all the vegetables are covered. This will add flavor and help cook everything evenly.
3. Season the Soup:
Add the salt, black pepper, and if you like, paprika for a bit of color. Stir everything together so that the flavors blend nicely.
4. Cook the Soup:
Cover the crock pot and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The soup is ready when the potatoes are tender. You can check it with a fork!
5. Blend for Creaminess:
Once the vegetables are soft, use an immersion blender to blend part of the soup until it’s creamy but still has some chunks. If you don’t have an immersion blender, carefully remove about 2 cups of the soup, blend it in a regular blender until smooth, then return it back to the crock pot.
6. Add Dairy and Cheese:
Stir in the butter, milk (or half-and-half), sour cream, and shredded cheddar and mozzarella cheeses. Keep stirring until everything is melted and well combined. This will make your soup deliciously creamy!
7. Adjust Consistency:
If your soup feels too thick, add a little more milk or broth until you reach the perfect consistency that you love.
8. Taste and Adjust Seasoning:
Give the soup a taste and adjust the seasoning with extra salt and pepper if needed. This is your moment to personalize the flavor!
9. Serve and Enjoy:
Serve your hot soup in bowls, garnished with chopped green onions and extra shredded cheese if you like. Pair it with some crusty bread for a complete meal!
This comforting and cheesy broccoli cheddar potato soup is sure to be a hit, making it a perfect dish for any occasion!
FAQ for Easy Crock Pot Broccoli Cheddar Potato Soup
Can I Use Frozen Broccoli in This Recipe?
Yes, you can definitely use frozen broccoli! Just toss it in directly with the other ingredients. There’s no need to thaw it beforehand, as it will cook down nicely in the crock pot.
Can I Make This Soup Vegan?
Absolutely! To make this soup vegan, substitute the chicken broth with vegetable broth, use dairy-free cheese alternatives, and replace the milk or half-and-half with a plant-based milk, like almond or oat milk. You can also use coconut cream for extra creaminess!
How Long Does This Soup Last in the Fridge?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat on the stove or in the microwave, and add a little extra broth or milk if it’s too thick!
Can I Add Other Vegetables?
Definitely! This soup is quite versatile. You can add veggies like carrots, cauliflower, or even spinach for extra nutrition. Just make sure to adjust the cooking time if you add vegetables that cook faster or require more time.
