This Creamy Crock Pot Broccoli Cheddar Potato Soup is warm and comforting! It combines tender broccoli, creamy potatoes, and cheesy goodness all in one pot.
It’s so easy to make too! Just toss everything in the Crock Pot and let it do all the work. Perfect for chilly days when you need a hug in a bowl! 🥣
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is ideal for this soup, but frozen florets work just as well and save prep time. I often use frozen when I want a quick meal.
Potatoes: Russet potatoes give a nice creamy texture, but you can substitute with Yukon Gold or red potatoes for a different flavor. Just remember they might not get as creamy.
Cheddar Cheese: Sharp cheddar adds a delicious tang. If you want to cut down on calories, try reduced-fat cheddar or a cheese blend. You can also use dairy-free cheese alternatives for a vegan version!
Heavy Cream: For a lighter soup, swap the heavy cream for half-and-half or even coconut milk for a dairy-free option. Some people love using plain yogurt for a tangy twist.
How Do I Get the Perfect Creamy Texture?
The secret to a creamy soup lies in how you blend it! Here’s how:
- First, let the soup cook until the veggies are soft; this makes blending easier.
- Using an immersion blender gives you control to achieve your desired consistency. Blend half for a smooth texture while leaving some chunks for heartiness.
- If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches, then blend until creamy.
Allowing the cream mixture to be added last ensures it maintains a rich texture, so don’t rush that step! Enjoy the creaminess!
How to Make Creamy Crock Pot Broccoli Cheddar Potato Soup
Ingredients You’ll Need:
Base Ingredients:
- 4 cups broccoli florets (fresh or frozen)
- 3 large russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
For Creaminess:
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream or half-and-half
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
Seasonings:
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon dried thyme (optional)
For Garnish:
- Chopped chives or extra shredded cheddar cheese
How Much Time Will You Need?
This recipe takes about 15 minutes of prep and cooking time can vary. Plan for 6-8 hours on low or 3-4 hours on high in the Crock Pot. Once it’s done cooking, you’ll need about 10 minutes for blending and mixing ingredients. Totally worth the slow and easy method!
Step-by-Step Instructions:
1. Combine Ingredients in the Crock Pot:
Start by adding the broccoli florets, diced potatoes, chopped onion, minced garlic, and broth into the Crock Pot. Stir everything together gently to make sure the veggies are well mixed in with the broth.
2. Cook the Soup:
Cover your Crock Pot and set it to cook on low for about 6-8 hours, or on high for 3-4 hours. You want the vegetables to be nice and tender, which makes blending easier later on.
3. Prepare the Cream Mixture:
While your soup is cooking, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 2 minutes to create a roux, stirring constantly to avoid burning it.
4. Add Heavy Cream:
Slowly add the heavy cream to the roux while whisking continuously. Cook this mixture until it thickens a little, about 3-4 minutes. Once thickened, set it aside off the heat.
5. Blend the Soup:
When the veggies are cooked, use an immersion blender directly in the Crock Pot to blend the soup until it’s smooth. If you like some chunks, don’t worry about blending all the way!
6. Mix in the Cream:
Now, stir the cream mixture you prepared earlier into the blended soup. This will make your soup ultra creamy and delicious!
7. Add Cheese and Seasonings:
Next, sprinkle in the shredded cheddar cheese, salt, black pepper, smoked paprika, and thyme. Stir well until the cheese melts and everything is nicely combined.
8. Taste and Adjust:
Grab a spoon and taste the soup! Adjust the salt and pepper as desired to make it perfect for you.
9. Serve and Enjoy:
Lastly, ladle the warm soup into bowls and garnish with chopped chives or more cheddar cheese if you like. Enjoy this comforting bowl of creamy goodness!
That’s it! You’ve created a delicious, comforting Broccoli Cheddar Potato Soup that everyone will love! 🥦🧀
Frequently Asked Questions
Can I Use Frozen Broccoli for This Soup?
Absolutely! Frozen broccoli works great in this recipe. Just toss it in directly without thawing. It will cook perfectly in the Crock Pot.
How Do I Thicken the Soup if It’s Too Thin?
If your soup is thinner than you’d like, you can mix a tablespoon of cornstarch with cold water to make a slurry and stir it into the soup. Let it cook for an additional 15-30 minutes on high until it thickens up.
Can I Make This Soup Vegetarian?
Yes! Simply use vegetable broth instead of chicken broth, and the rest of the ingredients are already vegetarian-friendly. You can also use a plant-based cheese if you’d like to make it dairy-free.
How to Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth if needed to reach your desired consistency.
Feel free to experiment and adjust ingredients to your liking! Enjoy your cooking!
