I can’t tell you how much I love making Crockpot Potato Broccoli Cheddar Soup. The first time I tried it, I was looking for something warm and hearty to get us through a chilly weekend, and this recipe delivered SO much more. Picture this: creamy cheddar melting into tender potatoes and broccoli, all simmering away in the crockpot while you relax.
By the time it’s done, your house smells like a cozy dream, and you’ve got the ultimate comfort food ready to serve. It’s perfect for busy days when all you want is to gather everyone around the table for a satisfying meal that feels like a hug in a bowl. Trust me, once you make it, you’ll be hooked!
Why You’ll Love This Recipe?
This soup isn’t just another crockpot recipe; it’s a staple. Here’s why it’ll win your heart (and stomach):
1. Easy to Prepare
With minimal chopping and mostly pantry staples, this recipe takes just a few minutes of prep before the crockpot does all the work. Ideal for busy weekdays or lazy weekends!
2. Balanced Comfort Food
It’s rich and indulgent without being overly heavy. The combination of broccoli, potatoes, and creamy cheddar feels like a wholesome treat.
3. Versatile and Customizable
Whether you’re vegetarian, love extra spice, or can’t get enough cheese, this recipe adapts beautifully to your taste preferences.
4. Perfect for Any Occasion
From warming up after a long day to serving as an appetizer at a dinner gathering, this soup fits effortlessly into your meal plans.
5. Great for Make-Ahead Meals
Leftovers taste just as amazing, and you can refrigerate or freeze portions to enjoy later. Meal prep win!
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
Ingredients
Here’s what you’ll need to make this velvety soup:
- 2 pounds frozen broccoli florets
- 3 large potatoes, peeled and cubed
- 1 large onion, finely diced
- 2 teaspoons minced garlic
- 1 ⅓ cups chicken broth
- 4 tablespoons unsalted butter
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 8 ounces Velveeta cheese, cubed
- 2 teaspoons all-purpose flour
- Salt and freshly ground black pepper to taste
Variations
For even more yum, try these variations:
- Broccoli Substitutes: Swap with cauliflower or even zucchini for a fun twist.
- Cheese Swaps: Go for sharp cheddar, Monterey Jack, or even Gruyere to amp up the flavor.
- Vegan Option: Use vegetable broth, coconut cream, and vegan cheese to make it dairy-free.
Equipment You Need
These are the tools to bring it all together:
- Crockpot: The star of the show for slow cooking all ingredients.
- Mixing Bowl: For whisking the flour and broth.
- Cutting Board and Knife: To prep veggies.
- Stirring Spoon: For combining everything at the end.
How to Make Crockpot Potato Broccoli Cheddar Soup?
Making this soup is a breeze. Here’s a step-by-step guide to get it just right:
Step 1: Prepare the Thickener
Whisk 2 teaspoons of all-purpose flour into the chicken broth until smooth. This mix will help make the soup thicker without clumps. 🥄
Step 2: Combine Ingredients
Place the cubed potatoes, diced onions, minced garlic, frozen broccoli, Velveeta cubes, and canned soups into the crockpot. Pour the flour-broth mixture over the top. Everything starts to combine beautifully from here! 🥔🌿
Step 3: Slow Cook to Perfection
Cover the crockpot and set it on high. Cook for 4–5 hours, letting the potatoes soften and the cheese melt into a luscious, creamy sauce. Imagine the aroma filling your kitchen! 🍲
Step 4: Stir and Season
Once the cooking is done, stir the soup well to make sure everything blends perfectly. Adjust the salt and pepper to taste. Bonus tip? Add a pinch of paprika for extra warmth. 🌟
Step 5: Serve and Enjoy
Ladle the soup into bowls and garnish for a finishing touch. It’s warm, hearty, and so satisfying! 🥣✨
Tips for Making the Recipe
- Prep Your Veggies Right: Cut potatoes into even-sized chunks so they cook at the same rate. Large frozen broccoli florets can be halved while they’re still frozen.
- Don’t Skip the Stirring: Once cooked, give the soup a thorough stir. This step ensures you have a creamy soup with no lumps of cheese or flour.
- Customize the Texture: Want it smoother? Use a hand blender to purée part of the soup. Love it chunky? Skip the blending step entirely.
- Season with Care: Taste after cooking and adjust salt and seasoning gradually, especially since canned soups and Velveeta already add saltiness.
How to Serve Crockpot Potato Broccoli Cheddar Soup?
Presentation matters! Serve the soup in deep bowls and top it with any of these delicious garnishes:
- Shredded Cheese: A sprinkle of sharp cheddar adds a cheesy bite.
- Crisp Bacon Bits: For added crunch and smokiness.
- Croutons: Toasted bread cubes elevate the texture.
- Fresh Herbs: Chopped parsley or chives give a lovely pop of color.
Pair this soup with toasted baguette slices or a crisp green salad for a complete meal.
Nutritional Information
This hearty soup is as comforting as it is satisfying. Per serving, here’s what you get:
- Calories: 320
- Protein: 12g
- Carbohydrates: 25g
- Fat: 18g
Make Ahead and Storage
This soup is perfect for meal prep and stores beautifully.
Once cooked, allow the soup to cool completely before transferring it to airtight containers. Store it in the fridge for up to 4 days. If you’re meal prepping, portion it into freezer-safe containers and freeze for up to 2 months. Reheat on the stove or microwave, adding a splash of broth or milk if needed to regain the creamy consistency.
Whether it’s a busy weeknight or a cozy family meal, this Crockpot Potato Broccoli Cheddar Soup is the ultimate go-to recipe! 🥰