This Easy Crock Pot Broccoli Cheddar Potato Soup is warm and cozy! With creamy potatoes, fresh broccoli, and cheesy goodness, it’s a perfect dish for chilly days.
What I love most is how simple it is. Just toss everything in the crock pot and let it do the work. Plus, who can resist extra cheese on top? 😊
Key Ingredients & Substitutions
Potatoes: I recommend using Russet potatoes for a creamy texture, but Yukon Gold potatoes also work well. If you’re looking for a lower-carb alternative, cauliflower can be a great substitute. Just steam it separately and add it toward the end of cooking!
Broccoli: Fresh broccoli gives great flavor and texture, but if you have frozen broccoli on hand, that’s just as good. Just be sure to thaw it before adding it to the soup to keep the cooking time accurate.
Cheddar Cheese: Sharp cheddar really brightens up this dish, but you could also use a mild cheddar if you prefer a less intense flavor. If you’re looking for a non-dairy option, try using a vegan cheese that melts well.
Milk: Whole milk adds richness, but you can substitute almond, oat, or any other milk for a lighter option. For a creamier consistency, adding heavy cream instead of milk might be exactly what you’re after!
How Do I Make the Soup Creamy Without Clumping?
The creaminess of this soup comes from creating a smooth roux and incorporating it well. Here’s how to do it:
- First, melt the butter in a small saucepan over medium heat and whisk in the flour, cooking it for a minute or two, which helps prevent clumps.
- Next, gradually add the milk while whisking continuously. This gradual approach helps ensure no lumps form. You want the mixture to thicken evenly.
- Once you have a smooth mixture, stir it into the crock pot with the veggies. This will ensure your cheese melts smoothly into the soup as well.
Taking your time during these steps will result in a perfectly creamy soup that everyone will enjoy!
Easy Crock Pot Broccoli Cheddar Potato Soup
Ingredients You’ll Need:
Base Ingredients:
- 4 cups potatoes, peeled and diced (about 4 medium potatoes)
- 3 cups fresh broccoli florets (or frozen, thawed)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
For Creaminess:
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- 1 cup shredded mild cheddar cheese
- 1 cup milk (whole or 2%)
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup all-purpose flour
- 4 tablespoons butter
Seasoning:
- Salt and pepper, to taste
- Optional: 1/4 teaspoon smoked paprika or cayenne pepper for a gentle kick
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and then simmers in the crock pot for 6-7 hours on LOW or 3-4 hours on HIGH. Perfect for setting in the morning and enjoying a warm meal later!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by peeling the potatoes and dicing them into small cubes. Dice the onion and mince the garlic cloves. This will ensure even cooking and great flavor throughout the soup.
2. Assemble in the Crock Pot:
In your crock pot, combine the diced potatoes, chopped onion, minced garlic, and broccoli florets. Make sure everything is evenly distributed for maximum flavor.
3. Add the Broth:
Pour the chicken or vegetable broth over the vegetables in the crock pot. This will form the base of your soup.
4. Cooking Time:
Cover the crock pot and set it to cook on LOW for 6-7 hours or on HIGH for 3-4 hours. When the cooking time is up, the potatoes and broccoli should be very tender.
5. Prepare the Roux:
About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour, cooking for about 1-2 minutes to create a roux that will help thicken the soup.
6. Incorporate the Milk:
Slowly whisk in the milk to the roux, continuing to whisk until the mixture thickens, which should take about 3-5 minutes.
7. Creamy Delight:
Stir in the sour cream (or Greek yogurt), then pour this creamy mixture into the crock pot with the vegetables.
8. Add the Cheeses:
Mix in the shredded sharp and mild cheddar cheeses, stirring until everything is melted and the soup becomes creamy.
9. Season to Taste:
Season your soup with salt, pepper, and if you like, the optional smoked paprika or cayenne for some heat. Give it a good stir!
10. Final Touches:
Let the soup cook for an additional 15-20 minutes with the lid off to thicken slightly. This will make every spoonful even more delightful!
11. Serve and Enjoy:
Serve the soup hot, garnished with extra shredded cheddar cheese. You can also add crispy bacon bits or chopped green onions for an added crunch and flavor.
Enjoy this comforting, cheesy broccoli cheddar potato soup straight from your crock pot! It’s perfect for sharing with family and friends on chilly days.
FAQ for Easy Crock Pot Broccoli Cheddar Potato Soup
Can I Substitute Ingredients?
Absolutely! You can replace the potatoes with cauliflower for a low-carb option, and use any type of cheese that melts well, such as gouda or Monterey jack. For a dairy-free version, try using unsweetened almond or oat milk and a vegan cheese alternative.
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just thaw overnight in the fridge before reheating.
What if the Soup is Too Thick?
If your soup turns out thicker than you’d like, simply stir in a little extra broth or milk until it reaches your desired consistency. Heat it gently on the stove if needed to ensure an even mix.
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup up to the point before adding the cheeses and sour cream. Just refrigerate overnight, then heat on the stove and stir in the creamy ingredients just before serving for the best texture.
