WANT TO SAVE THIS RECIPE?
Advertisements
There’s nothing more comforting than a warm, creamy bowl of homemade broccoli cheddar soup on a chilly day. This Crockpot Potato Broccoli Cheddar Soup is the ultimate comfort food—rich, cheesy, hearty, and packed with nutrients. Unlike store-bought versions, this recipe is budget-friendly, easy to prepare, and perfect for busy families who want a wholesome dinner without spending hours in the kitchen.
Advertisements
Whether you’re looking for a slow cooker dinner idea, a filling vegetarian-friendly soup (just swap the broth), or a cozy weeknight meal, this recipe is guaranteed to become a staple in your home.
Why You’ll Love This Recipe
- Easy & Hands-Off: Just chop, dump, and let the crockpot do the work.
- Family-Friendly: Creamy, cheesy, and flavorful—kids love it!
- Nutritious & Filling: Packed with broccoli, carrots, and potatoes for a healthy boost.
- Budget-Friendly: Simple ingredients you probably already have in your kitchen.
- Versatile: Works as a main dish with bread or as a side for dinner parties.
Ingredients Breakdown
Here’s a closer look at what makes this soup so delicious:
Advertisements
- Broccoli Florets (6 cups): The star ingredient, rich in vitamins C and K, plus fiber.
- Potatoes (optional add-in): Starchy potatoes add creaminess and make the soup extra hearty.
- Onion (1 cup): Builds the base flavor and adds sweetness as it cooks down.
- Carrots (1 cup): Provide natural sweetness and color contrast.
- Cream Cheese (2 oz): Adds creaminess and a subtle tang that balances the sharp cheddar.
- Garlic (1 tbsp): Infuses the soup with aromatic flavor.
- Nutmeg (¼ tsp): Enhances the creaminess with a warm, subtle spice.
- Chicken Broth (4 cups): Provides depth of flavor. For vegetarian, substitute vegetable broth.
- Cornstarch (⅓ cup): Thickens the soup without making it heavy.
- Cheddar Cheese (8 oz): The creamy, melty, sharp cheese that ties it all together.
- Milk (2 cups): Adds richness and a smooth finish.
Tips and Tricks
- Use Freshly Shredded Cheese: Pre-shredded cheese contains anti-caking agents that may prevent smooth melting.
- Adjust the Thickness: Add more cornstarch for a thicker soup or more broth for a thinner consistency.
- Don’t Skip the Nutmeg: It might sound unusual, but a pinch of nutmeg enhances creamy soups beautifully.
- Blend to Your Preference: Leave it chunky for texture or use an immersion blender for a silky finish.
Variations and Customizations
- Loaded Potato Version: Add diced potatoes to make it even heartier.
- Spicy Kick: Mix in a pinch of cayenne pepper or red chili flakes.
- Healthier Option: Use reduced-fat cheddar cheese and skim milk.
- Protein Boost: Stir in shredded rotisserie chicken or cooked bacon bits before serving.
- Vegan-Friendly: Replace cream cheese and cheddar with plant-based cheese alternatives and swap chicken broth for vegetable broth.
Pairing Suggestions
This creamy soup pairs well with:
- Freshly baked garlic bread or crusty French bread.
- A crisp garden salad with balsamic dressing.
- Grilled sandwiches like turkey paninis or ham & cheese melts.
- A light fruit salad for a refreshing side.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm gently on the stovetop or in the microwave. Add a splash of milk or broth if it thickens too much.
Popular Questions
1. Can I make this soup on the stovetop instead of the crockpot?
Yes! Simply simmer the ingredients in a large pot over medium-low heat until the vegetables are tender, then stir in the milk and cheese.
2. What’s the best cheese for this recipe?
Sharp cheddar is the classic choice, but you can also mix in mozzarella, Monterey Jack, or Gruyère for added depth.
3. Can I use frozen broccoli?
Yes, frozen broccoli works well. Just reduce the cooking time slightly, as it cooks faster than fresh broccoli.
4. How do I make this soup gluten-free?
This recipe is naturally gluten-free since it uses cornstarch instead of flour. Just double-check your broth and seasonings to ensure they’re gluten-free.
Crockpot Potato Broccoli Cheddar Soup
Ingredients
Method
- Chop broccoli into florets and add them to the crockpot along with onion, carrots, cream cheese, and garlic.
- In a separate bowl, whisk chicken broth, nutmeg, salt, pepper, and cornstarch until smooth. Pour over the vegetables.
- Cover and cook on HIGH for 2–3 hours or LOW for 6–7 hours, until broccoli is tender.
- For a smoother soup, blend with an immersion blender to your preferred consistency.
- Reduce heat to LOW, stir in milk and shredded cheddar, and cook for another 30 minutes until cheese is fully melted.
- Taste and adjust seasonings before serving.
Notes
- For extra richness, swap half the milk with heavy cream.
- Serve with croutons or crispy bacon bits on top for added crunch.
- This recipe makes great leftovers—flavors deepen after a day in the fridge.
WANT TO SAVE THIS RECIPE?
Advertisements