introduction
This Crockpot Potato Broccoli Cheddar Soup is warm, creamy, and easy. You put vegetables and broth in the slow cooker and let it cook. This recipe fits busy days and cold nights. For more slow cooker ideas, see the best crockpot soup recipes.
why make this recipe
Make this soup because it is simple and filling. It uses few ingredients and gives a rich, cheesy taste. You can make it ahead and keep it warm in the crockpot for hours. If you like broccoli soups with more ingredients, try a broccoli chicken orzo soup with spinach for a change.
how to make Crockpot Potato Broccoli Cheddar Soup
Follow the easy steps below and the crockpot will do the work. Add the vegetables and broth, cook until soft, blend to your liking, then stir in cheese and cream. For a bit of spice or extra flavor ideas, look at a cajun potato soup recipe for inspiration.
Ingredients :
6 cups broccoli florets (from 2 heads), 1 cup chopped onion, 2 cups diced potatoes, 4 cups vegetable or chicken broth, 2 cups shredded cheddar cheese, 1 cup heavy cream, Salt and pepper to taste, Optional: garlic powder, paprika
Directions :
- In a crockpot, combine broccoli florets, chopped onion, and diced potatoes.
- Pour in the vegetable or chicken broth.
- Cook on low for 6-7 hours or high for 3-4 hours until the vegetables are tender.
- Once cooked, use an immersion blender to puree the soup to your desired consistency.
- Stir in the shredded cheddar cheese and heavy cream until melted and combined.
- Season with salt, pepper, and optional spices.
- Serve warm.
how to serve Crockpot Potato Broccoli Cheddar Soup
Serve hot in bowls. Top with extra cheddar, a little black pepper, or a pinch of paprika. You can add croutons or toasted bread on the side. This soup goes well with a simple salad.
how to store Crockpot Potato Broccoli Cheddar Soup
Let the soup cool to room temperature. Put it in airtight containers. Store in the fridge for 3 to 4 days. For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw in the fridge and warm gently on the stove, stirring so the cream and cheese mix well.
tips to make Crockpot Potato Broccoli Cheddar Soup
- Cut the potatoes into even pieces so they cook the same time.
- Use an immersion blender for a quick and safe blend.
- Add cheese off the heat and stir until melted to avoid grainy texture.
- Taste and add salt last, since cheese can be salty.
variation (if any)
- Make it meatier: add cooked bacon or diced ham before serving.
- Make it lighter: use half-and-half or milk instead of heavy cream.
- Make it spicier: add a pinch of cayenne or smoked paprika.
FAQs
Q: Can I use frozen broccoli?
A: Yes. Use the same amount. Check texture and cook time; frozen may make the soup softer.
Q: Can I skip the cream?
A: Yes. The soup will be less rich but still tasty. Try milk or a bit of cream cheese for body.
Q: Can I shred my own cheese?
A: Yes. Freshly shredded cheese melts better than pre-shredded types.
Q: Can I make this on the stove?
A: Yes. Simmer vegetables in broth until soft, blend, then add cheese and cream.
Conclusion
This simple Crockpot Potato Broccoli Cheddar Soup makes a warm, easy meal for cold days. For a similar slow cooker take with extra tips and photos, see Slow Cooker Broccoli Cheddar Potato Soup.
Crockpot Potato Broccoli Cheddar Soup
Ingredients
Method
- In a crockpot, combine broccoli florets, chopped onion, and diced potatoes.
- Pour in the vegetable or chicken broth.
- Cook on low for 6-7 hours or high for 3-4 hours until the vegetables are tender.
- Once cooked, use an immersion blender to puree the soup to your desired consistency.
- Stir in the shredded cheddar cheese and heavy cream until melted and combined.
- Season with salt, pepper, and optional spices.
- Serve hot in bowls, topped with extra cheddar, a little black pepper, or a pinch of paprika.
- Add croutons or toasted bread on the side. This soup goes well with a simple salad.