This creamy broccoli cheddar potato soup is comfort in a bowl! Made with fresh broccoli, cheesy goodness, and tender potatoes, it’s perfect for chilly days.
What I love most is how easy it is to whip up in the crock pot. Just throw everything in, let it cook, and enjoy! Plus, it smells amazing while it cooks! 😋
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is ideal for best flavor and texture. If you’re in a pinch, frozen broccoli works too—just thaw and add it in the last hour of cooking to prevent it from getting mushy.
Potatoes: Starchy potatoes like Russets or Yukon Golds create a creamy base. If you’re looking for lower carbs, you can substitute cauliflower, though the texture will change a bit.
Cheddar Cheese: Sharp cheddar offers a great tang. I often mix it with a bit of mild cheddar for balance. If you’re lactose intolerant, try using vegan cheese or nutritional yeast for flavor.
Heavy Cream: This makes the soup rich. You can swap it with half-and-half or even coconut milk for a dairy-free version. Just know the flavor will slightly differ!
How Do I Blend the Soup for the Perfect Creaminess?
Blending the soup is where it gets creamy and dreamy! Here’s what to do:
- Using an immersion blender, gently pulse the soup until you get a nice consistency—some small chunks are great for texture.
- If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender, blend until smooth, and return it to the pot.
- Always remember to let the soup cool slightly before blending to avoid any hot splashes!
Enjoy your delicious, comforting soup, and feel free to get creative with toppings! 😊
Creamy Crock Pot Broccoli Cheddar Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups broccoli florets (fresh or frozen)
- 4 medium potatoes, peeled and diced (about 4 cups)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded cheddar cheese (for topping, optional)
- 1 cup heavy cream or half-and-half
- 1/2 cup sour cream
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, for a subtle smoky flavor)
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- Fresh chives or parsley for garnish (optional)
How Much Time Will You Need?
This creamy soup takes about 15 minutes to prep and then you’ll need 6-7 hours on low or 3-4 hours on high in the crock pot. Let it cook slowly so all the flavors meld together. In the end, you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Combine the Base Ingredients:
In your crock pot, toss in the broccoli florets, diced potatoes, chopped onion, minced garlic, and pour in the chicken broth. Give it a little stir to mix everything up.
2. Season the Soup:
Now, sprinkle in the salt, black pepper, smoked paprika, and cayenne pepper if you’re feeling spicy. Mix again to distribute the seasonings evenly.
3. Cook Until Tender:
Cover the crock pot. Cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes and broccoli are tender and easy to mash with a fork.
4. Prepare the Creamy Roux:
In a smaller saucepan, melt the butter over medium heat. Once it’s melted, whisk in the flour to create a roux. Cook this for about 1-2 minutes, stirring continuously.
5. Make It Creamy:
Gradually whisk in the heavy cream (or half-and-half) and keep stirring until it thickens up a bit, which should take about 3-5 minutes.
6. Combine Everything Together:
Next, stir the creamy roux into the crock pot with the soup mixture. This is where the soup gets its luscious texture!
7. Blend for Texture:
If you like a bit of texture, use an immersion blender to blend the soup a little, but don’t fully puree it—leave some tasty chunks! Alternatively, you can blend half the soup in a regular blender and then return it to the pot.
8. Add the Cheese and Sour Cream:
Now, stir in the shredded cheddar cheese and sour cream, mixing well until everything is melted and creamy. Yum!
9. Taste and Adjust:
Give it a taste test. Add more salt or pepper if needed to suit your preference.
10. Serve and Enjoy:
Serve hot, topped with extra shredded cheddar cheese and garnish with fresh chives or parsley for a pop of color and flavor! Enjoy your warm, comforting bowl of creamy crock pot broccoli cheddar potato soup!
FAQs for Creamy Crock Pot Broccoli Cheddar Potato Soup
Can I Use Frozen Broccoli for This Recipe?
Absolutely! Frozen broccoli works just fine. Just add it in during the last hour of cooking to prevent it from getting too mushy. Make sure to stir it in well!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove over low heat or in the microwave, stirring often for even heating.
Can I Make This Soup Vegetarian?
Yes, simply swap the chicken broth for vegetable broth. This will keep it delicious without using animal products, making it perfect for vegetarian diets!
What’s the Best Way to Thicken the Soup?
If you want an even thicker soup, you can add a bit more flour to the roux or blend in some cooked potatoes. Just remember to adjust the seasoning as necessary after thickening!
