Crock Pot Potato Broccoli Cheddar Soup Recipe

Introduction
If you’re looking for a cozy, cheesy, and hearty soup, this Crock Pot Potato Broccoli Cheddar Soup is a must-try! This creamy, slow-cooked soup is loaded with tender potatoes, fresh broccoli, and sharp cheddar cheese, making it the ultimate comfort food. Perfect for busy weeknights or meal-prepping, it’s easy to set it and forget it with your slow cooker doing all the work. Pair it with crusty bread for a satisfying meal that the whole family will love.

Ingredients

For the Soup:

• 4 medium potatoes, peeled and diced (Yukon gold or russet potatoes work best)
• 4 cups fresh broccoli florets (or 2 cups frozen broccoli, thawed)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika (optional)
• Salt and black pepper, to taste

For the Creamy Base:

• 1½ cups shredded sharp cheddar cheese (plus more for topping)
• 1 cup heavy cream (or half-and-half for a lighter option)
• 3 tablespoons cornstarch mixed with 4 tablespoons cold water (optional for thickening)

Optional Garnishes:

• Crumbled bacon
• Green onions or chives, chopped
• Extra shredded cheese
• Crusty bread or crackers for serving

Instructions

Step 1: Prep the Ingredients

1. Wash and dice the potatoes, chop the broccoli into florets, and mince the garlic and onion.
2. Gather all your ingredients so you’re ready to assemble the soup in the crock pot.

Step 2: Add to the Crock Pot

1. Add the diced potatoes, chopped onion, minced garlic, thyme, smoked paprika (if using), and chicken broth to the crock pot. Season with salt and black pepper.
2. Stir everything to combine. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.

Step 3: Add Broccoli

1. Add the broccoli florets during the last 30 minutes of cooking. Cover and continue cooking until the broccoli is tender but still bright green.

Step 4: Blend the Soup (Optional)

1. For a smoother texture, use an immersion blender to blend part of the soup directly in the crock pot. Leave some chunks for texture if desired.
2. Alternatively, transfer half of the soup to a countertop blender, puree, and return it to the pot.

Step 5: Add Cheese and Cream

1. Stir in the heavy cream (or half-and-half) and shredded cheddar cheese. Mix until the cheese is fully melted and the soup is creamy.
2. If the soup is too thin, stir in the cornstarch slurry and cook on high for 10–15 minutes until thickened.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and top with your favorite garnishes like extra cheese, crumbled bacon, and green onions.
2. Serve with crusty bread or crackers for dipping.

Serving and Storage Tips

Serving Suggestions:

• Pair with a fresh green salad or roasted vegetables for a balanced meal.
• Serve in a bread bowl for a restaurant-style presentation.

Storage:

• Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave, stirring occasionally.
• Freezer: Freeze the soup (without the cheese and cream) for up to 3 months. Add cheese and cream after reheating for the best texture.

Helpful Notes

• Use Fresh Cheese: Grate your own cheddar cheese for a smoother melt. Pre-shredded cheese contains anti-caking agents that can affect the soup’s texture.
• Lighter Version: Replace heavy cream with milk or almond milk for a lighter soup. Add extra potatoes to naturally thicken the soup.
• Vegetarian Option: Use vegetable broth instead of chicken broth and skip any bacon garnish.

Tips from Well-Known Chefs

• Chef Ina Garten: Add a splash of white wine to the soup for extra depth of flavor before blending.
• Chef Gordon Ramsay: Toast the broccoli slightly in a skillet before adding it to the crock pot for a nuttier flavor.
• Chef Jamie Oliver: Finish with a squeeze of lemon juice to brighten the flavors and cut through the richness.

Frequently Asked Questions

1. Can I use frozen broccoli?

Yes! Add frozen broccoli during the last 30 minutes of cooking to prevent it from overcooking.

2. Can I make this soup dairy-free?

Absolutely. Use coconut milk or almond milk as a substitute for heavy cream, and opt for a dairy-free cheese alternative.

3. What if I don’t have an immersion blender?

You can use a countertop blender. Blend a portion of the soup in batches, being careful not to overfill the blender with hot soup.

4. How do I prevent the cheese from clumping?

Gradually add the cheese over low heat and stir constantly. Avoid boiling the soup after adding the cheese.

5. Can I use other types of cheese?

Yes! Try Gruyère, Fontina, or a mix of cheddar and Parmesan for a more complex flavor.

6. Can I add meat to this soup?

Sure! Cooked and crumbled bacon or diced ham makes a great addition. Stir it in during the last 30 minutes of cooking.

7. How can I make the soup thicker?

Use the cornstarch slurry, mash some of the potatoes, or blend a portion of the soup to create a thicker consistency.

8. Can I add other vegetables?

Yes! Cauliflower, carrots, or leeks are great additions and blend well with the potatoes and broccoli.

9. Is this soup gluten-free?

It can be! Use cornstarch instead of flour for thickening, and double-check that your broth and cheese are gluten-free.

10. Can I make this on the stovetop?

Yes! Simmer the potatoes, onions, and garlic in broth for 20–25 minutes until tender. Add the broccoli during the last 10 minutes of cooking, then proceed with blending and adding cream and cheese.