Crock Pot Potato Broccoli Cheddar Soup

Crock Pot Potato Broccoli Cheddar Soup

Description

A creamy, cheesy, and hearty soup made with tender potatoes, fresh broccoli, carrots, and sharp cheddar cheese — all slowly simmered to perfection in your crock pot. It’s filling, flavorful, and easy to make with minimal prep. The perfect comfort food for any day!

Ingredients

Main Ingredients

• 4 cups potatoes, peeled and diced

• 3 cups fresh broccoli florets (chopped small)

• 1 cup carrots, diced or shredded

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 4 cups low-sodium chicken broth (or vegetable broth)

• 2 cups milk (whole, 2%, or unsweetened almond milk)

• 1 cup heavy cream (optional for extra creaminess)

• 2 cups sharp cheddar cheese, shredded

• 2 tbsp butter

• 2 tbsp flour (or cornstarch slurry for gluten-free thickening)

• Salt and black pepper, to taste

• ½ tsp paprika or chili flakes (optional for a little warmth)

Instructions

Step 1: Prep the Crock Pot

Spray or grease your slow cooker lightly to prevent sticking.

Step 2: Add the Vegetables

Add potatoes, broccoli, carrots, onion, garlic, and broth to the crock pot.
Cover and cook on:

• LOW for 6–7 hours, or

• HIGH for 3–4 hours, until the vegetables are tender.

Step 3: Make the Cream Base

In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to make a roux.
Slowly whisk in milk and cream until smooth.
Simmer for 2–3 minutes until thickened.

Step 4: Combine and Add Cheese

Pour the cream mixture into the crock pot and stir well.
Add cheddar cheese a handful at a time, stirring until melted and smooth.
Season with salt, pepper, and paprika to taste.

Step 5: Blend (Optional)

For a smoother texture, use an immersion blender to partially puree the soup (leave some chunks for texture).

Step 6: Serve

Ladle into bowls and garnish with extra shredded cheese or croutons if desired.

Notes & Tips

• Cheese tip: Use freshly shredded cheese; pre-shredded tends to clump.

• Broccoli texture: Add broccoli halfway through cooking for firmer pieces.

• Thicker soup: Mash a few potato chunks or add 1 tbsp cornstarch mixed with 2 tbsp water.

• Lighter version: Use half-and-half or milk instead of heavy cream.

• Extra flavor: Add a dash of nutmeg or mustard powder to enhance the cheese flavor.

Servings

• Makes 6 generous servings (about 1½ cups each).

Nutritional Information (Per Serving)

(Nutritional values vary based on ingredients and portion sizes.)

Health Benefits

• Broccoli: Rich in vitamin C, fiber, and antioxidants.

• Potatoes: Provide potassium, fiber, and energy-sustaining carbs.

• Cheddar cheese: Adds calcium and protein for strong bones and muscles.

• Comfort food: Warm, filling, and perfect for immune support during cold weather.

Q&A

Q1: Can I make this soup vegetarian?
👉 Yes! Use vegetable broth instead of chicken broth.

Q2: Can I freeze it?
👉 Yes — let it cool completely, then freeze in portions. Thaw and reheat gently, adding a splash of milk to restore creaminess.

Q3: Can I use frozen broccoli?
👉 Absolutely! Add it in the last hour of cooking to prevent over-softening.

Q4: What if I don’t have a crock pot?
👉 Cook it on the stovetop: simmer veggies in broth for 20–25 minutes, then add the cream and cheese mixture.

Q5: Can I make it dairy-free?
👉 Yes — use plant-based milk, coconut cream, and vegan cheddar cheese.

Serving Suggestions

• Serve with crusty bread, garlic toast, or buttery biscuits.

• Add a sprinkle of green onions or bacon bits on top for extra flavor.