Easy Crock Pot Potato Broccoli Cheddar Soup Recipe
This Easy Crock Pot Potato Broccoli Cheddar Soup is a comforting and creamy slow-cooked soup perfect for chilly days. Made with tender potatoes, fresh broccoli, sharp cheddar cheese, and a luscious creamy base, this recipe is simple to prepare and ideal for making ahead. The slow cooker melds all the flavors together beautifully, delivering a hearty, satisfying bowl of warmth with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Soup:
- 4 cups diced potatoes (about 4 medium potatoes)
- 3 cups broccoli florets (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
For the Creamy Base:
- 1 cup shredded sharp cheddar cheese
- 1 cup milk (whole or 2%)
- 1/2 cup sour cream
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
Seasonings:
- Salt and pepper to taste
- Optional: pinch of paprika or cayenne for slight heat
Instructions
- Prepare the Vegetables: Start by placing the diced potatoes, broccoli florets, diced onion, and minced garlic into your crock pot. It’s a colorful mix that will make your soup delicious!
- Add the Broth: Pour in the chicken or vegetable broth, and give everything a good stir to combine the ingredients. This is where the flavors begin to mingle!
- Cooking Time: Cover your crock pot and set it to cook. If you’re home for the day, use the low setting for 6-7 hours. If you’re short on time, use the high setting for 3-4 hours, just until the potatoes are nice and tender.
- Make the Creamy Base: While the soup is cooking, make a roux for extra creaminess. In a small saucepan, melt the butter over medium heat. Then, whisk in the flour, cooking it until it’s lightly golden—about 1-2 minutes.
- Create the Creamy Mixture: Gradually whisk in the milk to your roux. Continue stirring until the mixture thickens up nicely, which should take about 3-5 minutes. This step is key for that rich and creamy texture!
- Combine Everything: Once your soup is ready, stir the milk mixture into the crock pot. Then add the sour cream and the shredded cheddar cheese, mixing everything until the cheese is melted and the soup is creamy. Yum!
- Season to Taste: Give your soup a taste and add salt, pepper, and that optional pinch of paprika or cayenne if you’d like a little heat. Stir well to combine all the flavors.
- Blend for Smoothness (Optional): If you like your soup a bit smoother, carefully use an immersion blender to blend it to your desired consistency. Just a few pulses will do, or blend it all for a creamy finish!
- Serve and Enjoy: When you’re ready to eat, ladle the soup into bowls. You can sprinkle some extra cheddar cheese on top or garnish with fresh chopped parsley if desired. Enjoy your cozy bowl of soup!
Notes
- Use fresh broccoli for the best flavor, but frozen works well in a pinch.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust the thickness of the soup by adding more broth if too thick or more roux mixture if too thin.
- Do not overcook the soup on high to avoid mushy vegetables; check for potato tenderness.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated gently.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 45 mg
Keywords: Potato Broccoli Cheddar Soup, Crock Pot Soup, Slow Cooker Soup, Easy Comfort Food, Vegetarian Soup, Creamy Soup
