If you’re craving a cozy, creamy soup that feels like a warm hug from the inside out, this Crockpot Potato Broccoli Cheddar Soup Recipe is exactly what your weeknight dinners have been waiting for. The delicate tenderness of slow-cooked potatoes and broccoli comes together with sharp cheddar cheese to create a velvety, rich soup that’s both comforting and nourishing. It’s effortlessly made in the crockpot, letting you come home to the irresistible aroma of hearty goodness, perfect for chilly evenings or anytime you want to indulge in something truly special.
Ingredients You’ll Need
The magic behind this soup lies in its simple yet essential ingredients, each carefully chosen to build layers of flavor and texture. From the earthy russet potatoes to the vibrant broccoli and sharp cheddar, every ingredient plays a vital role in creating that perfect balance of creamy, cheesy, and fresh.
- Russet potatoes: Peeled and diced for creamy body and heartiness.
- Broccoli florets: Fresh and chopped to add vibrant color and healthy greens.
- Onion: Finely chopped to lend a subtle sweetness and depth.
- Garlic cloves: Minced to infuse the soup with savory warmth.
- Vegetable or chicken broth: Four cups of flavorful liquid to bring everything together.
- Salt: A teaspoon to enhance all the natural flavors.
- Black pepper: Half a teaspoon for a gentle spicy kick.
- Dried thyme: Half a teaspoon for a barely-there herbal note.
- Paprika (optional): Adds a mild smoky warmth and a hint of color.
- Whole milk or half-and-half: One cup for that luscious creamy texture.
- Sharp cheddar cheese: Two cups shredded to deliver rich, cheesy goodness.
- Butter: Two tablespoons to add silky smoothness and flavor.
- Cornstarch (optional): One tablespoon for thickening if you like a heartier consistency.
How to Make Crockpot Potato Broccoli Cheddar Soup Recipe
Step 1: Prepare and Add the Vegetables
Start by peeling and dicing the russet potatoes into bite-sized pieces, then chop your broccoli florets into small, manageable chunks. Add these, along with the finely chopped onion and minced garlic, directly into your crockpot. This fresh vegetable base is crucial because it transforms into that tender, melt-in-your-mouth goodness through slow cooking.
Step 2: Pour in the Broth and Season
Pour four cups of either vegetable or chicken broth over the veggies, then sprinkle in salt, black pepper, dried thyme, and if you’re feeling adventurous, a pinch of paprika. These seasonings marry beautifully with the veggies, intensifying the flavor as they simmer slowly together.
Step 3: Slow Cook Until Tender
Close the lid and cook on low for 6 to 7 hours, or on high for about 3 to 4 hours. Patience is truly a virtue here because as the vegetables soften to perfection, all those flavors mingle to create a rich, aromatic base that will make your kitchen smell heavenly.
Step 4: Blend and Stir in Dairy
Once the vegetables are tender, it’s blending time. You can use an immersion blender right in the crockpot to partially blend the soup, leaving some texture for that delightful bite, or transfer half the soup to a blender for a silky smooth finish before returning it to the pot. Next, stir in the milk or half-and-half, sharp cheddar cheese, and butter until melted and fully incorporated. This step is where your soup transforms into creamy perfection.
Step 5: Optional Thickening and Final Seasoning
If you prefer your soup a little thicker, mix one tablespoon of cornstarch with a bit of water and stir it into the hot soup. Let it sit for a few minutes as it thickens. Don’t forget to taste and adjust the seasoning—this is your moment to customize the flavor exactly how you like it.
How to Serve Crockpot Potato Broccoli Cheddar Soup Recipe
Garnishes
To elevate your presentation, sprinkle extra shredded cheddar cheese on top or add a dollop of sour cream or Greek yogurt for a tangy contrast. Freshly chopped chives or parsley add a pop of green and freshness that pairs perfectly with the creamy soup.
Side Dishes
This soup is wonderful on its own, but dunking a piece of crusty French bread or a warm, buttery garlic breadstick alongside adds a satisfying crunch and makes the meal feel complete. A simple side salad with a light vinaigrette also complements the richness of the soup delightfully.
Creative Ways to Present
Serve the soup in hollowed-out bread bowls for a rustic touch that’s fun and edible! Alternatively, layering it in individual ramekins with a sprinkle of cheese broiled on top can give you a cozy, slightly crispy finish that guests will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Potato Broccoli Cheddar Soup Recipe stores beautifully in an airtight container in the fridge for up to 4 days. Just give it a good stir before reheating to redistribute the creamy goodness evenly.
Freezing
You can freeze this soup, but keep in mind that the broccoli’s texture may soften further upon thawing. Freeze in portioned containers for up to 3 months, making sure to leave some room at the top as the soup will expand when frozen.
Reheating
Reheat gently on the stove over medium-low heat, stirring often to prevent the cheese from clumping or scorching. Adding a splash of milk or broth can help restore that silky consistency if the soup thickens too much after storage.
FAQs
Can I use different kinds of cheese in this soup?
Absolutely! While sharp cheddar is classic, you can experiment with gouda, Monterey jack, or even a blend of cheeses for a new twist. Just be sure to choose cheeses that melt smoothly for the best texture.
Is it possible to make this soup vegan?
Yes, swap the cheddar cheese for a dairy-free cheese alternative and replace milk with plant-based milk like oat or almond. Use vegetable broth to keep it fully vegan, and you’ll have a delicious plant-powered version.
Can I prepare this soup in advance?
Definitely! Prep all the ingredients the night before and add everything to the crockpot in the morning. You can also fully cook it and then reheat when you’re ready to enjoy; the flavors taste even better the next day.
How thick should the soup be?
This can be tailored to your preference. For a more hearty, stew-like texture, thicken it with cornstarch or reduce the broth. For a lighter, creamier soup, stick with the original broth ratio and partial blending.
Can I add other vegetables to this soup?
Yes! Diced carrots, cauliflower, or even some celery can add nice texture and flavor. Just be mindful to chop them finely so they cook thoroughly in the crockpot.
Final Thoughts
There’s nothing quite like the satisfaction of coming home to a batch of warm, cheesy, wholesome soup waiting for you, and this Crockpot Potato Broccoli Cheddar Soup Recipe delivers that comfort with every spoonful. Whether you’re a longtime fan of slow cooker meals or just looking for a hearty soup recipe that’s easy to make and perfect for sharing, this one’s a winner you’ll want to keep in your recipe collection. Give it a try—you’ll be hooked from the first creamy, cheesy taste!
Print
Crockpot Potato Broccoli Cheddar Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Crockpot Potato Broccoli Cheddar Soup is a creamy and hearty vegetarian soup perfect for chilly days. Slow-cooked to tender perfection, it combines diced russet potatoes, fresh broccoli florets, and sharp cheddar cheese in a flavorful broth, finished with milk and butter for richness. Easy to prepare and ideal for busy days, this soup offers a satisfying blend of textures and savory flavors with the convenience of a slow cooker.
Ingredients
Vegetables
- 4 cups peeled and diced russet potatoes
- 3 cups chopped broccoli florets
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Liquids and Broth
- 4 cups vegetable broth or chicken broth
- 1 cup whole milk or half-and-half
Cheese and Dairy
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons butter
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika (optional)
Other
- 1 tablespoon cornstarch (optional, for thickening)
- Additional salt and pepper to taste
Instructions
- Prepare the ingredients: Peel and dice the russet potatoes, chop the broccoli into florets, finely chop the onion, and mince the garlic. This preps the vegetables for cooking.
- Add to crockpot: Place the diced potatoes, chopped broccoli, onion, garlic, broth, salt, black pepper, dried thyme, and optional paprika into the crockpot. Stir gently to combine.
- Cook the soup: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, or until the vegetables are very tender and cooked through.
- Blend the soup partially: Once cooked, use an immersion blender directly in the crockpot to partially blend the soup, leaving some texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and then return it to the crockpot.
- Add dairy and cheese: Stir in the milk or half-and-half, shredded sharp cheddar cheese, and butter. Stir continuously until the cheese fully melts and incorporates smoothly into the soup.
- Thicken if desired: If a thicker consistency is preferred, mix the cornstarch with a tablespoon of water to create a slurry. Stir this into the hot soup and allow it to thicken for a few minutes.
- Adjust seasoning and serve: Taste the soup and add more salt and pepper as needed. Serve hot, optionally with crusty bread for a complete meal.
Notes
- For extra richness, substitute whole milk with heavy cream.
- Add chopped carrots or cauliflower to introduce more vegetable variety.
- Serve the soup with crusty bread for a more filling, comforting meal.
