Crockpot Potato Broccoli Cheddar Soup Recipe

If you’re craving something cozy, creamy, and loaded with flavor, Crockpot Potato Broccoli Cheddar Soup is about to become your new go-to comfort dinner. This soup is everything you want on a chilly evening: tender potatoes, vibrant broccoli, a perfectly seasoned blend of aromatics, and an irresistible blanket of sharp melted cheddar. With minimal prep time and the magic of your slow cooker, it’s as easy as it is delicious—with every spoonful offering a satisfying, cheesy hug.

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Ingredients You’ll Need

The beauty of Crockpot Potato Broccoli Cheddar Soup lies in its simple, nourishing ingredients. Each one plays a starring role in building rich flavor, velvety texture, and that picture-perfect golden color. Here’s what you’ll need for soup success:

• Russet Potatoes: Their starchy flesh breaks down just enough for creamy, hearty body without falling apart completely.
• Broccoli Florets: Bright green vitality and gentle bite bring freshness and beautiful color to every serving.
• Yellow Onion: Offers a sweet savory base as the foundation for your soup’s depth of flavor.
• Garlic: Just two cloves make a world of difference, boosting the savory notes beautifully.
• Low-Sodium Vegetable Broth: Provides rich background flavor while letting you control the saltiness (and keep things vegetarian).
• Salt: It enhances and balances all the other flavors—don’t skip it!
• Black Pepper: For gentle heat and a dash of warmth.
• Paprika: Adds subtle smokiness and a gorgeous hue.
• Ground Nutmeg: Just a pinch, but it’s the secret ingredient that brings creaminess to life!
• Heavy Cream: For a luxuriously silky finish—swap with milk or half-and-half if you want to lighten it up.
• Shredded Sharp Cheddar Cheese: The heart and soul of this soup—it melts in for maximum flavor and that signature cheesy stretch.
• All-Purpose Flour: Whisked into a quick roux to help thicken the soup just enough.
• Butter: Blends with flour for a creamy roux and adds just the right amount of richness.

How to Make Crockpot Potato Broccoli Cheddar Soup

Step 1: Load Up the Crockpot

Add your peeled and diced russet potatoes, chopped broccoli, diced onion, minced garlic, vegetable broth, salt, black pepper, paprika, and nutmeg straight into your 6-quart crockpot. Give everything a good stir so all those veggies and spices get to know each other. This is the foundation for that heartwarming Crockpot Potato Broccoli Cheddar Soup flavor!

Step 2: Set It and Forget It

Pop the lid on your crockpot and choose your own adventure: cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the potatoes and broccoli are melt-in-your-mouth tender. As the hours pass, your kitchen will start to smell downright irresistible.

Step 3: Prepare the Creamy Roux

About 30 minutes before you’re ready to serve, melt the butter in a small saucepan over medium heat. Sprinkle in the flour and whisk nonstop for a minute or two to form a bubbly, golden roux. Slowly pour in the heavy cream, whisking all the while until you have a smooth, thickened mixture—this will give your Crockpot Potato Broccoli Cheddar Soup an unbelievably velvety base.

Step 4: Combine and Blend to Perfection

Pour your creamy roux mixture straight into the crockpot. Now, grab an immersion blender and pulse just enough to partially blend the soup—this lets you keep the rustic potato and broccoli texture, but with a dreamy, thick consistency. (Or, puree it fully if you love a silkier soup!)

Step 5: Add Cheddar and Finish

Finally, sprinkle in the shredded sharp cheddar cheese and stir until everything is perfectly melted and smooth. Give your soup a taste, then adjust salt or pepper as needed. That’s it—it’s time to ladle up bowls of steaming goodness!

How to Serve Crockpot Potato Broccoli Cheddar Soup

Garnishes

Finish each bowl with a generous handful of extra shredded cheddar, a sprinkle of fresh chives or parsley, and even a pinch of smoked paprika on top. If you’re feeling adventurous, crispy bacon crumbles or crunchy fried onions add a whole new level of crave-worthiness. The more, the merrier!

Side Dishes

This soup pairs wonderfully with thick slices of rustic, crusty bread—perfect for dipping and sopping up every last drop. Try it alongside a tangy salad for balance, or add a grilled cheese sandwich for the ultimate comfort food combo. Crackers, breadsticks, or even garlic toast are always welcome guests at this cheesy feast.

Creative Ways to Present

Invite a little fun to the table by serving your Crockpot Potato Broccoli Cheddar Soup in hollowed bread bowls. For parties, serve in mini mugs as an appetizer or let everyone customize their own toppings at a soup bar. It’s a crowd-pleaser no matter how you ladle it up!

Make Ahead and Storage

Storing Leftovers

Pour any leftover Crockpot Potato Broccoli Cheddar Soup into airtight containers and keep it refrigerated for up to 4 days. The flavors become even more robust after a night in the fridge—just give it a good stir before reheating for the creamiest texture.

Freezing

You can freeze this soup for longer storage, although the texture may change slightly due to the dairy. Let the soup cool completely, then pack into freezer-safe bags or containers, leaving a little headspace. It’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating gently.

Reheating

Warm leftovers on the stove over medium-low heat, stirring often until hot and creamy—add a splash of broth or milk if it gets too thick. For lunch at work, the microwave on medium power works too. Just be sure to heat in bursts and stir often to prevent separation.

FAQs

Can I use frozen broccoli instead of fresh?

Absolutely! Just toss frozen broccoli florets straight into your crockpot; there’s no need to thaw. Your soup will be just as flavorful and cozy.

How can I make this soup lighter?

If you’d like a lighter version of Crockpot Potato Broccoli Cheddar Soup, substitute half-and-half or even whole milk for the heavy cream. The result is still deliciously creamy, just a bit less rich.

Can I add meat for extra protein?

Yes! Stir in cooked, crumbled bacon or diced ham at the very end for a heartier meal. Both complement the cheesy, savory flavors beautifully.

What’s the best way to thicken the soup?

The flour-butter roux with heavy cream creates a thick, silky base, especially when partially blended. If you want it even thicker, puree more of the soup or add an extra tablespoon of flour to the roux.

Can I make this ahead of time for a party?

Definitely! Crockpot Potato Broccoli Cheddar Soup actually tastes even better after it’s had time to meld in the fridge. Prepare it the day before, refrigerate, then gently reheat before serving—it’ll wow your guests without any last-minute stress.

Final Thoughts

This Crockpot Potato Broccoli Cheddar Soup is pure comfort in a bowl—rich, filling, and bursting with flavor. Once you try it, you’ll come back to this easy recipe time and again. Don’t be surprised if it becomes a staple at your family table, especially on those days when you crave something truly special and soul-warming. Give it a try, and enjoy every last spoonful!

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