This Easy Crock Pot Potato Broccoli Cheddar Soup is the perfect cozy dish! It’s creamy, cheesy, and packed with tasty potatoes and broccoli, making it a family favorite.
Throw everything in the crock pot and let it do the work! I love how it warms up the house and my tummy. Plus, who doesn’t love cheese? 🧀
The best part? You can enjoy this soup with crusty bread for dipping. Perfect for chilly days when you want comfort in a bowl!
Key Ingredients & Substitutions
Potatoes: Use Russet or Yukon Gold for a creamy texture. If you’re short on potatoes, cauliflower can be a great low-carb substitute.
Broccoli: Fresh broccoli works best for color and texture, but frozen florets are a handy substitute if fresh isn’t available. Just add them later to avoid mushiness!
Cheddar Cheese: Sharp cheddar adds wonderful flavor, but feel free to experiment with blends like white cheddar or pepper jack for a kick. Vegan cheddar can also work for a dairy-free version!
Milk: Whole milk makes it creamy, but you can use low-fat milk or even plant-based milk like almond or oat if you prefer a lighter soup.
Onion and Garlic: For a milder flavor, use shallots instead of onion or add onion powder if you want to skip fresh onion altogether.
How Do You Make a Creamy Soup Without Lumps?
The key to achieving a creamy soup without lumps lies in making the roux correctly. A roux is simply a mixture of fat (butter) and flour that thickens sauces and soups. Here’s how to do it:
- Melt the butter in a pan over medium heat before adding flour. Stir it continuously for about 1-2 minutes.
- Make sure you’re whisking the hot broth into the roux slowly. This helps prevent clumps from forming.
- Always pour the roux mixture back into the soup while stirring it to ensure it mixes in smoothly.
- If you find there are still lumps, use an immersion blender to smooth everything out right in the crock pot.
Easy Crock Pot Potato Broccoli Cheddar Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups diced potatoes (about 4 medium potatoes)
- 3 cups fresh broccoli florets
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup whole milk or half-and-half
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional)
- ¼ cup all-purpose flour
- 2 tablespoons butter
- Optional garnish: extra shredded cheddar, chopped fresh chives or parsley
How Much Time Will You Need?
This delicious soup will take about 15 minutes to prepare and about 6 to 7 hours to cook on low, or 3 to 4 hours on high in the crock pot. It’s a great option for those days when you want to set it and forget it!
Step-by-Step Instructions:
1. Prepare the Crock Pot:
Start by spraying the inside of your crock pot with non-stick spray or lightly greasing it with a little butter. This will help prevent sticking and make cleanup easier later.
2. Add Your Vegetables:
Toss the diced potatoes, broccoli florets, chopped onion, and minced garlic into the crock pot. This colorful veggie mix is what makes the soup hearty and nutritious!
3. Pour in the Broth and Season:
Next, pour the chicken broth over all the veggies. Sprinkle in the salt, pepper, and dried thyme, if you’re using it. Give everything a gentle stir to combine the ingredients.
4. Cook Until Tender:
Cover the crock pot with its lid and set it to cook on low for 6 to 7 hours, or on high for 3 to 4 hours. You want the potatoes to be nice and tender by the end of cooking.
5. Make the Roux:
About 30 minutes before you’re ready to serve, melt the 2 tablespoons of butter in a small skillet over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux, which will help thicken your soup.
6. Combine the Roux and Broth:
Slowly whisk about 1 cup of hot broth from the crock pot into the roux until it’s smooth and free of lumps. This step is crucial for achieving a creamy texture!
7. Add the Roux Back to the Soup:
Pour the roux mixture back into the crock pot with all the veggies and broth, stirring well to combine everything. This will give your soup that lovely creamy consistency.
8. Stir in the Milk and Cheese:
Add the milk or half-and-half and the shredded cheddar cheese to the crock pot. Stir it in until the cheese melts, making the soup extra creamy and delicious!
9. Adjust Seasoning:
Give the soup a taste and adjust the salt and pepper if needed. This is your chance to make it just right for your taste!
10. Serve and Enjoy!
Your soup is ready! Serve it hot, garnished with extra cheese and chopped herbs if you like. It’s perfect with some crusty bread or crackers on the side. Enjoy every creamy bite! 🥣
FAQ for Easy Crock Pot Potato Broccoli Cheddar Soup
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! If you’re using frozen broccoli, add it to the soup during the last 30 minutes of cooking to prevent it from becoming mushy. This will help keep its vibrant color and crunch!
How Can I Make This Soup Dairy-Free?
To make this soup dairy-free, use a plant-based milk like almond or coconut milk and substitute the cheddar cheese with a dairy-free cheese alternative. You may also want to add a bit of nutritional yeast for a cheesy flavor!
Can I Make This Soup Thicker or Thinner?
For a thicker soup, simply add more roux or let it cook uncovered for the last 30 minutes. If you prefer a thinner consistency, add more broth or milk until you reach your desired texture.
What’s the Best Way to Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup in portions for later; just be sure to leave some space in the container as it will expand when frozen. Reheat it on the stove or in the microwave before serving.
