This warm and creamy potato broccoli cheddar soup is a hug in a bowl! Made in a crock pot, it’s super easy and perfect for chilly days.
I love tossing everything in my slow cooker and letting it do the work. When it’s ready, just grab a spoon and enjoy! Who can resist gooey cheese and tender veggies? 🥦🧀
Key Ingredients & Substitutions
Potatoes: For best results, use Russet or Yukon Gold potatoes. They give a creamy texture once cooked. If you’re in a pinch, frozen diced potatoes work fine as well!
Broccoli: Fresh broccoli adds great flavor and texture. However, frozen broccoli works too. Just make sure to thaw it beforehand for even cooking.
Cheddar Cheese: Sharp cheddar is my favorite for bold flavor, but feel free to swap it with mild cheddar or even a dairy-free cheese if you’re going vegan!
Sour Cream: This ingredient adds creaminess. If you want a lighter version, Greek yogurt is a great substitute! It gives a tangy taste while keeping it healthy.
How Do I Make the Soup Creamy Without a Blender?
Getting that creamy texture without large chunks can be a challenge. After cooking the potatoes and broccoli, follow these steps:
- Make a roux: Melt butter and whisk in flour, cooking for a minute to remove the raw taste.
- Add milk: Gradually whisk in milk until the mixture thickens, then stir it into the soup.
- Use an immersion blender: If you want a smoother soup, blend part of it directly in the crock pot, but keep some chunks for texture!
This technique creates a deliciously creamy soup without any hassle! Enjoy your cozy bowl of potato broccoli cheddar soup!
Easy Crock Pot Potato Broccoli Cheddar Soup
Ingredients:
- 4 cups potatoes, peeled and diced (about 4 medium potatoes)
- 3 cups fresh broccoli florets (can use frozen, thawed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups shredded sharp cheddar cheese
- 1 cup milk (whole or 2%)
- 1/2 cup sour cream (optional for extra creaminess)
- 3 tbsp all-purpose flour
- 3 tbsp butter
- Salt and pepper, to taste
- Optional garnish: extra shredded cheddar cheese, chopped green onions
Time Needed:
This delicious soup will take about 15 minutes to prep and 6-7 hours on low or 3-4 hours on high to cook in your crock pot. It’s the perfect meal to set up in the morning and enjoy later! Let the crock pot do the magic while you go about your day.
Step-by-Step Instructions:
1. Combine the Vegetables
In your crock pot, add the diced potatoes, broccoli florets, chopped onion, minced garlic, and the chicken or vegetable broth. Give it a little stir to mix everything up nicely.
2. Cook Until Tender
Cover the crock pot and let it cook on low for 6-7 hours or on high for 3-4 hours. You want those potatoes and broccoli to be nice and tender, cooked through perfectly!
3. Make it Creamy
About 30 minutes before you’re ready to serve, melt the butter in a small saucepan over medium heat. Add the flour to make a roux and whisk for 1-2 minutes. This helps to thicken your soup and get rid of any raw flour taste.
4. Add the Milk
Slowly whisk in the milk into the roux, stirring constantly until the mixture thickens (this should take about 3-5 minutes). This will add that creamy texture we all love!
5. Combine Everything
Pour the milk mixture into the crock pot. Then, add the shredded cheddar cheese and sour cream, if you’re using it. Stir everything together until the cheese melts and makes the soup creamy and delicious.
6. Season and Blend (if desired)
Season your soup with salt and pepper to taste. If you like a creamier texture, an immersion blender works great to blend part of the soup, leaving some chunks for heartiness.
7. Serve and Enjoy!
Dish out the soup hot in bowls, and feel free to garnish with more shredded cheese and chopped green onions for some added flavor and crunch!
Enjoy your comforting, easy-to-make crock pot potato broccoli cheddar soup! Perfect for chilly evenings or anytime you need a cozy meal.
FAQ for Easy Crock Pot Potato Broccoli Cheddar Soup
Can I Use Frozen Vegetables in This Recipe?
Absolutely! You can use frozen broccoli; just make sure to thaw it beforehand for even cooking. Frozen diced potatoes can also work if you’re short on time; however, fresh potatoes tend to give a better texture.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup in freezer-safe containers for up to 3 months. To reheat, simply thaw and warm on the stove or in the microwave until heated through.
Can I Make This Soup Dairy-Free?
Yes, you can make this soup dairy-free by using dairy-free cheese, almond or oat milk instead of regular milk, and leaving out the sour cream (or substituting it with a dairy-free yogurt).
How Can I Thicken the Soup More?
If you prefer a thicker soup, you can add an extra tablespoon of flour to your roux or mix a cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons cold water) and stir it into the soup during the last 30 minutes of cooking.
