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Crock Pot Potato Broccoli Cheddar Soup: Creamy, Comforting, and Effortless
There’s something incredibly soothing about a bowl of hot soup simmered slowly to perfection. Crock Pot Potato Broccoli Cheddar Soup is the kind of comfort food that feels like a warm hug on a cold day. It’s rich, cheesy, and satisfying—everything you want in a cozy meal. The best part? Your slow cooker does most of the work while your kitchen fills with the irresistible aroma of melted cheddar, tender potatoes, and hearty broccoli. Whether you’re cooking for family dinner or meal prepping for the week, this soup is guaranteed to become a staple in your recipe rotation.
Ingredients
For the Soup:
- 4 cups potatoes, peeled and diced
- 4 cups broccoli florets, chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 3 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 cups whole milk (or half-and-half for a richer texture)
- 2 cups shredded sharp cheddar cheese
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- ½ teaspoon paprika (optional, for flavor and color)
- ¼ teaspoon nutmeg (optional, enhances the cheese flavor)
Step-by-Step Instructions
Step 1: Prepare the Base
Start by greasing your Crock Pot lightly with butter or cooking spray. Add the diced potatoes, chopped broccoli, onion, and minced garlic to the pot. Pour in the chicken or vegetable broth and season with salt, pepper, and paprika. Give everything a gentle stir to combine.
Step 2: Slow Cook to Perfection
Cover the Crock Pot and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are fork-tender and the broccoli is soft. This slow cooking allows the vegetables to release their natural sweetness and gives the broth a rich depth of flavor.
Step 3: Make the Cheese Mixture
About 30 minutes before serving, melt butter in a small saucepan over medium heat. Whisk in the flour to create a roux—this helps thicken your soup. Cook the roux for about a minute to eliminate the raw flour taste, then slowly whisk in the milk. Continue stirring until the mixture thickens slightly. Once thickened, add in the shredded cheddar cheese and stir until smooth and creamy.
Step 4: Combine and Blend
Pour the cheesy milk mixture into your Crock Pot and stir well. For a smoother consistency, use an immersion blender directly in the pot to puree part (or all) of the soup. If you prefer a chunkier texture, only blend half of it. Adjust the salt and pepper to your taste.
Step 5: Serve and Enjoy
Ladle the hot soup into bowls and top with extra shredded cheddar, crumbled bacon, or chopped green onions if desired. Serve it with crusty bread or garlic toast for the perfect meal. Each bite is creamy, cheesy, and incredibly comforting.
Tips for Perfect Soup
1. Use sharp cheddar: It gives a bold, distinct flavor that balances the mild vegetables perfectly.
2. Don’t overblend: Blending too much can make the soup too thick or gluey—leave some texture for a rustic feel.
3. Add cream at the end: To avoid curdling, always add milk or cream during the final stage of cooking.
4. Customize your soup: Stir in cooked bacon bits, diced ham, or shredded chicken for extra protein.
5. For extra flavor: Sprinkle a pinch of nutmeg—it subtly enhances the cheese without overpowering the soup.
Serving Suggestions
Pair this soup with warm breadsticks, buttery biscuits, or a crisp garden salad for a complete meal. It also works beautifully as a starter for dinner parties or holiday gatherings. For a fun twist, serve it in a hollowed-out bread bowl for an extra cozy presentation.
Storage and Reheating
Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop over medium-low heat, stirring occasionally until warm.
Freeze: Allow the soup to cool completely before transferring to freezer-safe bags or containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: the texture may thicken slightly after freezing; add a splash of milk or broth when reheating.
Nutritional Information (Per Serving)
Calories: 350
Fat: 20g
Saturated Fat: 12g
Carbohydrates: 30g
Protein: 14g
Sodium: 780mg
Fiber: 3g
Sugar: 5g
Why This Soup Works So Well
The slow-cooking process in the Crock Pot allows all the flavors to meld together beautifully. The potatoes release their starch, naturally thickening the soup, while the broccoli adds both nutrition and a mild earthy sweetness. When paired with sharp cheddar cheese, the result is a deeply satisfying dish that hits every note—creamy, cheesy, savory, and perfectly balanced.
Final Thoughts
Crock Pot Potato Broccoli Cheddar Soup is more than just a meal—it’s comfort in a bowl. It’s the perfect recipe for those days when you want something hearty but effortless. Whether you’re curling up with a blanket or serving it to family around the table, this soup brings warmth, flavor, and joy to every spoonful. Once you try it, it’ll quickly become one of your favorite go-to recipes for fall and winter.