This creamy potato broccoli cheddar soup is like a warm hug in a bowl. It’s rich and cheesy, with tender potatoes and fresh broccoli, making it super comforting for chilly days.
Throw everything in the crock pot and let it do the work! I love to serve it with some crusty bread for dipping—you will want seconds, and maybe even thirds! 🥰
Key Ingredients & Substitutions
Potatoes: I recommend using russet potatoes for their fluffiness, but Yukon gold works too! If you want a low-carb option, try cauliflower instead.
Broccoli: Fresh broccoli provides a nice texture, but frozen broccoli is a great time-saver. If you’re a fan of greens, you might even add kale or spinach for extra nutrients.
Cheddar Cheese: Sharp cheddar gives the best flavor, but feel free to mix in mozzarella or even a pepper jack for a kick. Dairy-free cheese can work too for a vegan version!
Heavy Cream & Sour Cream: For lighter options, use half-and-half or whole milk instead of heavy cream. Greek yogurt can replace sour cream if you want a healthier choice!
How Do I Make Sure My Soup is Creamy and Delicious?
Creating a creamy soup starts with the right thickener. When mixing flour and cream, ensure there are no lumps by whisking until smooth. This step is key for a luscious texture. Here’s how to do it:
- Whisk flour into the heavy cream in a separate bowl until fully combined. It should be thick but smooth.
- After cooking, melt butter in a saucepan, then slowly whisk in your flour-cream mixture, cooking on medium heat to thicken it before adding it to the crock pot.
- Stir in the cheese thoroughly for even melting and a creamy finish.
This method brings richness to your soup without any grainy texture. Enjoy your cooking!
Creamy Crock Pot Potato Broccoli Cheddar Soup
Ingredients:
- For the Soup:
- 4 cups potatoes, peeled and diced (about 4 medium potatoes)
- 3 cups broccoli florets, fresh or frozen
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup carrots, diced (optional)
- 1 cup celery, diced (optional)
- For the Creamy Mixture:
- 1 cup shredded sharp cheddar cheese
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 3 tbsp butter
- Seasonings:
- Salt and freshly ground black pepper, to taste
- 1/2 tsp dried thyme (optional)
- 1/4 tsp smoked paprika or cayenne pepper (optional, for a subtle kick)
How Much Time Will You Need?
This creamy and comforting soup takes about 15 minutes of prep time and cooks for approximately 6-7 hours on low or 3-4 hours on high in the crock pot. You’ll spend just a few minutes chopping and mixing at the start, then let the crock pot do the work while you relax!
Step-by-Step Instructions:
1. Prepare the Base Ingredients:
Start by washing, peeling, and dicing the potatoes. Place them in the crock pot along with the broccoli florets, finely chopped onion, minced garlic, and diced carrots and celery if you’re using them. These veggies add great flavor and texture!
2. Add the Liquid and Seasoning:
Pour in the chicken or vegetable broth. Then, sprinkle in thyme, salt, black pepper, and smoked paprika if you want a bit of heat. Give everything a good stir to combine the ingredients well.
3. Cook the Soup:
Cover the crock pot and set it to cook on low for 6-7 hours or on high for 3-4 hours. You want the potatoes and broccoli to be very tender for the best texture!
4. Prepare the Creamy Mixture:
About 30 minutes before serving, grab a medium bowl and whisk together the flour and heavy cream until smooth. This mixture will help thicken your soup and give it that creamy consistency.
5. Thicken the Cream:
In a small saucepan, melt the butter over medium heat. Once melted, pour in your flour-cream mixture. Stir constantly for about 3-4 minutes until it thickens nicely.
6. Combine Everything:
Carefully add the thickened cream mixture to the crock pot, mixing it in well with the other ingredients. This is where the magic happens, and the soup becomes creamy!
7. Final Touches:
Now, add the shredded cheddar cheese and sour cream to the soup. Stir until the cheese is fully melted and incorporated, giving you that creamy, cheesy goodness!
8. Taste and Adjust:
Give the soup a taste and adjust the seasoning with more salt and black pepper if needed. You want it to be absolutely delicious!
9. Serve and Enjoy:
Serve your cozy soup warm in bowls, garnished with extra cheddar cheese or some fresh herbs if you like. Crusty bread on the side makes it even better!
Enjoy your creamy, comforting crock pot potato broccoli cheddar soup! It’s perfect for a chilly day and sure to warm you up inside.
Frequently Asked Questions (FAQ)
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works perfectly in this recipe! Just add it in at the beginning as you would with fresh. It’ll cook down nicely and blend well with the soup.
How Can I Make This Soup Vegetarian?
You can easily make this soup vegetarian by using vegetable broth instead of chicken broth. Additionally, ensure your cheese and sour cream are from vegetarian sources if you want a completely meat-free dish.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally to get the creamy consistency back!
Can I Add Other Vegetables to This Soup?
Absolutely! Feel free to add vegetables like spinach, kale, or even corn for added flavor and nutrition. Just remember to adjust cooking times slightly if you add tougher veggies that need extra time to soften.
