Introduction
Crockpot Potato Broccoli Cheddar Soup is a hearty and comforting dish that combines the richness of cheddar cheese with the earthy flavors of broccoli and potatoes. It’s perfect for chilly days when you need something warm, filling, and delicious. Made with simple ingredients, this slow-cooker recipe allows for hands-free cooking while ensuring the flavors blend perfectly over time.
In this recipe, fresh broccoli florets and tender potatoes simmer together in a rich chicken broth base, enhanced by sharp cheddar cheese, garlic, and a touch of cream. The result is a creamy, savory soup that’s both satisfying and nutrient-packed. This recipe is ideal for busy weeknights or weekend meal prep, as the crockpot does most of the work.
Whether you’re serving it as a main course or a starter, this Crockpot Potato Broccoli Cheddar Soup is bound to become a family favorite. Let’s dive into the details, starting with an overview of this comforting dish.
Overview of the Recipe
This Crockpot Potato Broccoli Cheddar Soup recipe stands out for its simplicity and flavor-packed ingredients. The slow-cooking process allows the vegetables to become incredibly tender while infusing the broth with robust flavors. Once the potatoes and broccoli are cooked to perfection, cheddar cheese and cream are added to create a velvety texture, giving the soup its signature creaminess and savory depth. You can blend the soup for a smoother consistency or leave it chunky, depending on your preference.
Key Points:
- Prep Time: 15 minutes
- Cooking Time: 6–7 hours on Low or 3–4 hours on High
- Servings: 4-6
History and Origin
Broccoli and cheddar is a classic pairing in soups and casseroles, gaining popularity in the United States during the 20th century. The creamy broccoli cheddar soup that we know today is thought to have originated in restaurants and quickly became a favorite in homes due to its rich flavors and comforting nature.
Potato soups have long been a staple in various cuisines across the world, often used as a way to make filling meals from affordable ingredients. Combining potatoes, broccoli, and cheddar cheese together in a slow cooker was likely an innovation to make this beloved combination even easier to prepare and more accessible to busy families.
The crockpot, invented in the 1970s, revolutionized home cooking by offering a way to cook meals slowly and effortlessly. This recipe embraces the crockpot’s functionality, allowing the flavors of the broccoli, potatoes, and cheese to meld together for a truly comforting meal.
Ingredients
For this Crockpot Potato Broccoli Cheddar Soup, you’ll need the following ingredients:
- 3 cups fresh broccoli florets: Use fresh broccoli for the best texture and flavor. If using frozen broccoli, you can add it during the last hour of cooking.
- 1 medium onion, chopped: Adds depth and sweetness to the soup.
- 3 cloves garlic, minced: Provides a rich, aromatic flavor.
- 4 cups diced potatoes (about 4 medium potatoes): Yukon gold or russet potatoes work best for their creamy texture when cooked.
- 4 cups chicken broth (or vegetable broth): Chicken broth offers a richer base, but vegetable broth works well for a vegetarian version.
- 1 cup heavy cream: Adds a rich and velvety texture to the soup.
- 2 cups shredded sharp cheddar cheese: Use high-quality sharp cheddar for the best flavor.
- 1 teaspoon dried thyme: Adds a subtle earthy flavor.
- 1/2 teaspoon paprika: Provides a mild smokiness.
- Salt and pepper, to taste: Adjust to your preference.
- 2 tablespoons butter: Used for the roux to thicken the soup.
- 1/4 cup all-purpose flour: Helps thicken the soup to a creamy consistency.
- Fresh parsley, chopped (for garnish, optional): Adds a fresh, bright finishing touch.
Instructions
Step 1: Add Ingredients to the Crockpot
Start by preparing your crockpot. Add the diced potatoes, broccoli florets, chopped onion, minced garlic, chicken broth, dried thyme, paprika, salt, and pepper. Stir all the ingredients together to ensure they’re well mixed.
Step 2: Cook the Soup
Cover the crockpot with the lid and set it to cook on Low for 6–7 hours or High for 3–4 hours. Let the soup cook until the potatoes and broccoli are tender. If you prefer a softer texture, cook on Low for the longer time.
Step 3: Make a Roux (Optional for Thickening)
About 30 minutes before the soup is done, make a roux to thicken the soup. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, ensuring the flour doesn’t burn. Gradually whisk in the heavy cream, stirring constantly until the mixture is smooth and slightly thickened.
Step 4: Add the Roux to the Soup
Once the roux is ready, pour it into the crockpot and stir well to combine. This step will give your soup a rich and creamy texture. Let the soup continue to cook for another 20–30 minutes, allowing the flavors to meld together.
Step 5: Add the Cheddar Cheese
Stir in the shredded sharp cheddar cheese and mix until it has fully melted into the soup. Taste the soup and adjust the seasoning by adding more salt or pepper, if needed.
Step 6: Blend the Soup (Optional)
If you prefer a smoother soup, you can use an immersion blender to blend part of the soup directly in the crockpot. Alternatively, carefully transfer half of the soup to a blender and pulse until smooth, then return the blended soup to the crockpot. This step will create a thicker, creamier consistency while still leaving some chunks of potatoes and broccoli for texture.
Step 7: Serve
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve the soup hot, alongside crusty bread or soft rolls for dipping.
Serving
This recipe yields about 4-6 servings, making it perfect for family dinners or meal prepping for the week. The soup can be stored in the fridge for up to 3-4 days and reheated gently on the stove or in the microwave. It also freezes well for up to 2 months, but note that the texture may slightly change after thawing.
Pairing and Serving Suggestions
Crockpot Potato Broccoli Cheddar Soup pairs beautifully with a variety of side dishes. Some ideas include:
- Crusty bread or garlic bread: Ideal for dipping into the soup.
- Fresh green salad: A simple salad with vinaigrette can provide a nice contrast to the rich soup.
- Grilled sandwiches: A grilled chicken ham and cheese sandwich pairs wonderfully for a heartier meal.
- Baked potatoes: For a twist, serve the soup in a baked potato bowl.
Variations of the Recipe
This soup is versatile, and you can customize it based on your preferences:
- Vegetarian version: Use vegetable broth instead of chicken broth and skip the roux for a lighter, veggie-forward version.
- Spicy variation: Add crushed red pepper flakes or a diced jalapeño for a spicy kick.
- Extra protein: Stir in cooked, shredded chicken or turkey bacon to make the soup more filling.
- Different cheeses: Try mixing in other cheeses like gouda or mozzarella for a unique flavor twist.
Health Benefits
This soup is not only comforting but also has several health benefits:
- Broccoli: Rich in vitamins C and K, broccoli provides antioxidants and supports immune health.
- Potatoes: A great source of potassium and vitamin C, potatoes offer energy and fiber.
- Cheddar Cheese: While high in fat, cheddar cheese provides calcium and protein, important for bone health.
- Garlic: Known for its anti-inflammatory and immune-boosting properties, garlic is a great addition to any soup.
For a lighter version, you can substitute the heavy cream with half-and-half or milk and reduce the amount of cheese. Using low-sodium broth can also help control the sodium levels in the dish.
FAQs
Can I make this soup vegetarian?
Yes! Simply replace the chicken broth with vegetable broth, and it will be fully vegetarian.
Can I freeze this soup?
Yes, you can freeze this soup for up to 2 months. However, note that soups with dairy may separate slightly upon thawing, so you may need to reheat and stir it well.
How can I make the soup thicker?
If you prefer a thicker soup, make sure to use the roux in the recipe. Blending part of the soup also helps create a creamier texture.
Can I use frozen broccoli?
Yes, but it’s best to add frozen broccoli during the last hour of cooking to prevent it from becoming too mushy.
Conclusion
Crockpot Potato Broccoli Cheddar Soup is the perfect blend of creamy, cheesy, and hearty ingredients. It’s a comforting dish that’s easy to make with minimal effort, thanks to the convenience of a slow cooker. Whether you enjoy it chunky or smooth, this soup delivers a satisfying meal that’s packed with flavor and nutrition. Try it today and enjoy a bowl of wholesome goodness that will warm you from the inside out.
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Crockpot Potato Broccoli Cheddar Soup Recipe
- Total Time: 6 hours 15 minutes (Low) or 3 hours 15 minutes (High)
- Yield: 4-6 servings 1x
Description
This Crockpot Potato Broccoli Cheddar Soup is a creamy, cheesy, and hearty dish, perfect for a cozy meal. Combining tender potatoes, fresh broccoli, sharp cheddar cheese, and aromatic seasonings, this easy-to-make slow cooker recipe is ideal for busy weeknights. It’s a comforting and nutrient-packed dish the whole family will love!
Ingredients
- 3 cups fresh broccoli florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups diced potatoes (about 4 medium potatoes)
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Add Ingredients to Crockpot: In your crockpot, add diced potatoes, broccoli florets, chopped onion, minced garlic, chicken broth, thyme, paprika, salt, and pepper. Stir to combine.
- Cook the Soup: Cover the crockpot and cook on Low for 6–7 hours or High for 3–4 hours until the vegetables are tender.
- Make a Roux: About 30 minutes before the soup is done, melt butter in a saucepan. Whisk in the flour and cook for 1-2 minutes. Slowly add the heavy cream, whisking until smooth.
- Add the Roux: Stir the roux into the crockpot and let the soup cook for another 20-30 minutes.
- Add Cheese: Stir in the shredded cheddar cheese until fully melted and combined.
- Blend the Soup (Optional): For a smoother texture, blend part of the soup using an immersion blender or carefully transfer some soup to a blender and pulse until smooth.
- Serve: Ladle into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread.
Notes
- Use vegetable broth for a vegetarian version.
- Blend part of the soup for a creamier texture, but it’s optional.
- You can substitute frozen broccoli, but add it during the last hour of cooking to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (Low) or 3–4 hours (High)
- Category: Soup
- Method: Slow Cooker (Crockpot)
- Cuisine: American
Nutrition
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg