Crock Pot Potato Broccoli Cheddar Soup Recipe

When you need a hearty, hands-off meal that everyone loves, Crock Pot Potato Broccoli Cheddar Soup is the answer. This rich, cheesy soup combines tender potatoes, fresh broccoli, and creamy cheddar cheese for the ultimate comfort food. Made in a slow cooker, it’s the perfect recipe for busy days when you want a warm, satisfying dinner waiting for you. Let’s dive into how to create this delicious, hassle-free meal step by step.

Ingredients

For the Soup (Serves 6-8)

• 4 cups broccoli florets, chopped into bite-sized pieces
• 4 medium russet or Yukon Gold potatoes, peeled and cubed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup whole milk (or half-and-half for creaminess)
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper, to taste

For Thickening

• 1/4 cup all-purpose flour
• 1/4 cup butter
• 1 cup whole milk or cream

Optional Toppings

• Extra shredded cheddar cheese
• Crumbled bacon
• Chopped green onions or parsley

Instructions

Step 1: Prep the Ingredients

• Chop the broccoli florets into small, bite-sized pieces.
• Peel and cube the potatoes, and dice the onion.

Step 2: Assemble in the Crock Pot

• Add the potatoes, broccoli, onion, garlic, and broth to the slow cooker.
• Sprinkle with smoked paprika, salt, and pepper. Stir to combine.

Step 3: Cook the Soup

• Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes and broccoli are tender.

Step 4: Make the Thickener

• About 20 minutes before serving, melt the butter in a small saucepan over medium heat.
• Stir in the flour and cook for 1-2 minutes to create a roux. Slowly whisk in the milk until smooth and thickened.

Step 5: Blend and Add Cheese

• For a creamy texture, use an immersion blender to purée some of the soup directly in the slow cooker. Alternatively, transfer 2-3 cups of soup to a countertop blender, blend until smooth, and return to the pot.
• Stir the roux into the soup, followed by the shredded cheddar cheese. Mix until the cheese is melted and the soup is smooth.

Step 6: Adjust Seasoning and Serve

• Taste the soup and adjust with more salt and pepper if needed.
• Ladle into bowls and garnish with your favorite toppings.

Serving and Storage Tips

Serving Suggestions

• Serve with crusty bread, garlic toast, or a warm baguette for dipping.
• Pair with a simple green salad or roasted vegetables for a balanced meal.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months, but leave out the milk and cheese before freezing. Stir them in after reheating.

Reheating

• Reheat on the stovetop over medium heat, stirring often. Add a splash of milk or broth to thin the soup if needed.

Helpful Notes

1. Cheese Choice: Sharp cheddar adds the most flavor, but you can mix it with Gruyere, Monterey Jack, or smoked cheddar for variation.
2. Texture Options: Leave some broccoli and potato chunks unblended for a rustic texture.
3. Low-Carb Option: Replace potatoes with cauliflower for a lighter version.
4. Vegan Adaptation: Use plant-based milk, vegan cheese, and vegetable broth. Substitute the roux with a cornstarch slurry for thickening.
5. Spice It Up: Add a pinch of cayenne or a drizzle of hot sauce for some heat.

Tips from Well-Known Chefs

• Ina Garten: “Grate your own cheese instead of using pre-shredded. It melts more smoothly and has better flavor.”
• Alton Brown: “Adding cheese slowly, off the heat, ensures it melts evenly and prevents clumping.”
• Rachael Ray: “For an extra smoky flavor, try roasting the broccoli before adding it to the soup.”

Frequently Asked Questions

1. Can I use frozen broccoli?

Yes! Add frozen broccoli in the last hour of cooking to prevent it from becoming mushy.

2. Can I skip the roux?

Yes, but the soup will be thinner. Alternatively, mash some potatoes directly in the pot to naturally thicken the soup.

3. What if my soup is too thick?

Stir in additional broth or milk until it reaches your desired consistency.

4. How do I prevent the cheese from curdling?

Add the cheese slowly, off the heat, and stir continuously to prevent it from separating.

5. Can I add meat?

Absolutely! Cooked, crumbled bacon or shredded chicken makes a great addition.

6. What other vegetables work in this soup?

Cauliflower, leeks, or carrots are excellent additions.

7. Can I make this soup dairy-free?

Yes! Use dairy-free milk and cheese, and thicken the soup with a cornstarch slurry.

8. Can I use a different type of potato?

Yukon Gold or red potatoes work well, but they may result in a slightly creamier soup.

9. How do I make this soup gluten-free?

Replace the flour in the roux with gluten-free flour or use cornstarch as a thickener.

10. What pairs well with this soup?

Garlic bread, cheddar biscuits, or a fresh side salad are all excellent options.