Why Make This Recipe
Crockpot Potato Broccoli Cheddar Soup is a warm, comforting dish perfect for any season. It’s easy to prepare and full of delicious flavors. You can set it up in the morning and let it cook throughout the day, filling your home with a delightful aroma. Plus, it is a fantastic way to pack in some veggies, making it a nutritious choice for families.
How to Make Crockpot Potato Broccoli Cheddar Soup
Ingredients
- 4 cups potatoes, diced
- 2 cups broccoli florets
- 1 onion, chopped
- 4 cups vegetable broth
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Directions
- In a slow cooker, combine diced potatoes, broccoli florets, chopped onion, and vegetable broth.
- Season with garlic powder, onion powder, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
- Once cooked, use a potato masher to mash some of the potatoes to thicken the soup.
- Stir in the shredded cheddar cheese and heavy cream until melted and smooth.
- Adjust seasoning if needed and serve warm.
How to Serve Crockpot Potato Broccoli Cheddar Soup
You can serve this soup in bowls with a sprinkle of extra cheese or some fresh herbs like parsley on top. It is great on its own or paired with crusty bread for dipping. This makes it a perfect meal for lunch or dinner.
How to Store Crockpot Potato Broccoli Cheddar Soup
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for longer storage, but be sure to leave out the cream until you are ready to eat it again, as freezing can change the texture of dairy.
Tips to Make Crockpot Potato Broccoli Cheddar Soup
- For a smoother soup, you can blend it with an immersion blender after cooking.
- Feel free to add other vegetables like carrots or celery for more flavor.
- Experiment with different types of cheese if you want to change the taste.
Variation
You can turn this soup into a loaded potato soup by adding cooked bacon or ham. Just mix it in with the cheese and cream for added flavor.
FAQs
Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli works well too! Just chop it into small florets.
Can I make this soup vegan?
Yes! Use plant-based cheese and substitute the heavy cream with coconut milk or a plant-based cream.
How can I make this soup spicier?
Add a pinch of red pepper flakes or diced jalapeños during cooking for a kick.
Crockpot Potato Broccoli Cheddar Soup
Ingredients
Vegetables
- 4 cups potatoes, diced
- 2 cups broccoli florets
- 1 medium onion, chopped
Liquids
- 4 cups vegetable broth
- 1 cup heavy cream Add only at the end before serving.
Cheese
- 2 cups shredded cheddar cheese
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
Instructions
Preparation
- In a slow cooker, combine diced potatoes, broccoli florets, chopped onion, and vegetable broth.
- Season with garlic powder, onion powder, salt, and pepper.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
- Once cooked, use a potato masher to mash some of the potatoes to thicken the soup.
Finishing Touches
- Stir in the shredded cheddar cheese and heavy cream until melted and smooth.
- Adjust seasoning if needed and serve warm.