This Crockpot Potato Broccoli Cheddar Soup is the ultimate comfort food. With creamy potatoes, tender broccoli, and a rich blend of cheddar cheese, this soup comes together effortlessly in the crockpot. It’s perfect for cozy nights when I want something hearty without spending hours in the kitchen. The best part? It’s super simple to prepare!
Ingredients
4 medium potatoes, peeled and diced
2 cups broccoli florets
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 cups shredded cheddar cheese
1 cup half-and-half
1 tablespoon olive oil
Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I begin by adding the diced potatoes, broccoli florets, chopped onion, minced garlic, and vegetable broth to my crockpot. I give everything a good stir to combine.
Then, I cover the crockpot and cook on low for 6-7 hours, or until the potatoes are nice and tender.
Once the potatoes are tender, I use a potato masher to mash some of the potatoes, creating a thicker soup. I like to leave some chunks for texture.
After that, I stir in the shredded cheddar cheese and half-and-half. I let the soup cook for an additional 10-15 minutes until the cheese melts and the soup becomes creamy.
Finally, I season with salt and pepper to taste, and then I serve the soup hot. It’s ready to enjoy!
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 6-7 hours
Total Time: 6 hours 10 minutes
Servings: 6 servings
Variations
Add protein: For a heartier soup, I can add cooked chicken, bacon, or sausage. Just add them at the same time as the potatoes for extra flavor.
Use different cheese: I can experiment with other types of cheese like Monterey Jack or Gouda for a slightly different twist.
Make it vegetarian: If I want a vegetarian version, I can swap the half-and-half with coconut milk or another dairy-free substitute.
Add more veggies: If I love vegetables, I can add carrots, celery, or even cauliflower to the mix. They will cook perfectly in the crockpot alongside the other ingredients.
Storage/Reheating
Storage: This soup stores well in the refrigerator for up to 4 days. I make sure to let it cool completely before transferring it to an airtight container.
Freezing: I can freeze the soup for up to 3 months. When reheating, it may need a bit more liquid to get the right consistency.
Reheating: To reheat, I simply warm it on the stove over low heat or in the microwave, stirring occasionally. If the soup thickened too much while stored, I can add a splash of vegetable broth or milk to get it back to the perfect creamy texture.
FAQs
How can I make the soup thicker?
If I want a thicker soup, I can mash more of the potatoes, or I could blend a portion of the soup using an immersion blender for a smooth texture.
Can I make this soup in the instant pot?
Yes! I can use the Instant Pot to cook the soup in less time. Set it on the “Soup” setting for about 15-20 minutes after adding all the ingredients.
Can I use dairy-free substitutes?
Absolutely! For a dairy-free version, I can substitute the half-and-half with coconut milk or any other plant-based milk. I can also swap the cheddar cheese for a dairy-free cheese alternative.
How do I make the soup spicier?
To add some spice, I can throw in a pinch of cayenne pepper, red pepper flakes, or even a diced jalapeño along with the other vegetables.
What type of potatoes should I use for this recipe?
I like to use Yukon Gold or Russet potatoes, as they become soft and creamy when cooked. However, I can use any type of potato I prefer.
Conclusion
This Crockpot Potato Broccoli Cheddar Soup is an easy, comforting dish that I can rely on for busy weeknights or when I want something hearty and satisfying. The combination of potatoes, broccoli, and cheddar cheese makes for a creamy and flavorful soup that’s sure to please everyone at the table. Whether I’m making it for a family dinner or just to enjoy throughout the week, it’s always a hit.
Recipe:
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Crockpot Potato Broccoli Cheddar Soup
This Crockpot Potato Broccoli Cheddar Soup is the perfect combination of creamy potatoes, tender broccoli, and rich cheddar cheese, all cooked effortlessly in a slow cooker. It’s the ultimate comfort food for cozy nights, offering hearty flavors and a creamy texture without hours of kitchen prep. Perfect for busy days, this easy-to-make soup is a family favorite that’s sure to please everyone at the table!
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
Ingredients
4 medium potatoes, peeled and diced
2 cups broccoli florets
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 cups shredded cheddar cheese
1 cup half-and-half
1 tablespoon olive oil
Salt and pepper to taste
Instructions
- Add the diced potatoes, broccoli florets, chopped onion, minced garlic, and vegetable broth to the crockpot. Stir well to combine.
- Cover and cook on low for 6-7 hours until the potatoes are tender.
- Mash some of the potatoes with a potato masher to thicken the soup, leaving some chunks for texture.
- Stir in the shredded cheddar cheese and half-and-half. Let the soup cook for an additional 10-15 minutes until the cheese melts and the soup becomes creamy.
- Season with salt and pepper to taste, and serve hot.
Notes
Add protein: For extra heartiness, consider adding cooked chicken, bacon, or sausage.
Use different cheese: Experiment with other cheeses like Monterey Jack or Gouda.
Make it vegetarian: Swap the half-and-half with coconut milk or a dairy-free substitute.
Add more veggies: Carrots, celery, or cauliflower can be added for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Category: Soup, Comfort Food
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal
