There’s just something about comfort food that wraps around you like a warm hug, isn’t there? When the weather turns chilly, I find myself reaching for my favorite crockpot potato broccoli cheddar soup. It’s incredibly creamy, loaded with cheesy goodness, and so easy to make—perfect for those busy weeknights! Just toss everything in the crockpot, and let it do its magic while you go about your day. I love sipping on this soup while snuggled under a blanket, the aroma of melting cheese and fresh veggies filling the air. Trust me, once you try this delightful bowl of warmth, it’ll become a staple in your home just like it has in mine!

Ingredients List

To whip up this creamy and comforting crockpot potato broccoli cheddar soup, you’ll need just a handful of simple ingredients. Here’s what to gather:

4 cups diced potatoes: I usually like to use russet or Yukon gold potatoes for their creamy texture.
2 cups chopped broccoli: Fresh or frozen works great; just make sure it’s cut into bite-sized pieces.
1 onion, diced: A medium onion will do the trick; it adds such wonderful flavor!
3 cloves garlic, minced: Don’t skimp on the garlic—trust me, it enhances the taste beautifully!
4 cups vegetable broth: You can use store-bought or homemade; either way, it’s the base of our soup.
2 cups shredded cheddar cheese: I recommend sharp cheddar for that rich, bold flavor we all love.
1 cup heavy cream: This is what makes the soup so luxuriously creamy. You won’t regret it!
Salt and pepper to taste: Adjust these to your liking; I always add a little extra pepper for a kick!

Gathering these ingredients is half the fun! You’ll see how each one plays a part in creating this delicious, hearty soup.

How to Prepare Instructions

Getting this crockpot potato broccoli cheddar soup ready is a breeze! Just follow these simple steps, and you’ll have a deliciously creamy soup waiting for you.

Start by adding the diced potatoes, chopped broccoli, diced onion, and minced garlic to your crockpot. Pour in the vegetable broth to cover everything nicely.
Set your crockpot to cook on low for 6-8 hours or on high for 3-4 hours. The longer, the better for those flavors to meld together!
Once the cooking time is up, grab an immersion blender (my favorite tool for this!) and blend the soup until it’s creamy and smooth. If you don’t have one, you can carefully transfer batches to a regular blender—just be cautious with the hot liquid!
After blending, stir in the shredded cheddar cheese and heavy cream until the cheese melts and everything is beautifully combined.
Finally, season with salt and pepper to taste. Give it one last stir, and you’re ready to serve this comforting bowl of soup hot!

Remember, blending is key to achieving that silky texture, so take your time with it. I promise, the end result will be worth every minute of waiting!

Why You’ll Love This Recipe

Quick and easy preparation: Just toss everything into the crockpot and let it do the work for you—no fuss, no mess!
Creamy texture: The heavy cream and cheddar create a velvety soup that’s so satisfying with every spoonful.
Rich flavor from cheddar: The sharp cheddar cheese adds an incredible depth of flavor that makes this soup truly special.
Healthy vegetable content: Packed with potatoes and broccoli, this soup is not only comforting but also good for you!
Perfect for meal prep: Make a big batch to enjoy throughout the week; it reheats beautifully and is great for lunches or quick dinners!

Tips for Success

To make your crockpot potato broccoli cheddar soup truly shine, here are some pro tips to keep in mind! First, if you want a thicker soup, blend more of the potatoes until you reach your desired consistency. The starch from the potatoes is your best friend! When adding the cheddar cheese, make sure it’s shredded—this helps it melt more easily into that creamy goodness. Stir it in off the heat for the best results, preventing it from clumping.

As for leftovers, store your soup in an airtight container in the fridge for up to 3 days. Just give it a good stir before reheating since it may thicken up in the fridge. You can gently reheat it on the stove or in the microwave, but don’t forget to keep an eye on it to avoid splatters! Enjoy your cozy soup time!

Variations

If you’re feeling adventurous and want to switch things up with your crockpot potato broccoli cheddar soup, I’ve got some fun ideas! Each variation brings its own twist, and you can get creative based on what you have on hand.

Add cooked bacon: For a smoky, savory kick, sprinkle in some crispy cooked bacon. It adds a wonderful depth of flavor that pairs perfectly with the creamy soup!
Substitute half-and-half: If you want a slightly lighter option, replace the heavy cream with half-and-half. It’ll still be rich and delicious but with fewer calories!
Include other vegetables: Feel free to toss in some chopped carrots or cauliflower! They’ll add extra nutrients and a nice pop of color to your soup.
Spice it up: If you like a little heat, sprinkle in some cayenne pepper or paprika. Just a pinch can elevate the flavors and give it a nice warm kick!

These variations are just the beginning—get creative and make this soup your own! No matter how you tweak it, I can guarantee it’ll still be a comforting bowl of goodness.

Storage & Reheating Instructions

Storing your crockpot potato broccoli cheddar soup is super simple! Just transfer any leftovers into an airtight container and pop it in the fridge. It’ll stay fresh for up to 3 days, making it a great option for meal prep or quick lunches throughout the week.

When it’s time to enjoy your soup again, reheating is a breeze. You can gently warm it on the stove over medium heat, stirring occasionally to ensure it heats evenly. If you’re in a hurry, the microwave works too—just be sure to use a microwave-safe bowl and cover it to avoid splatters! Heat it in short bursts, stirring in between, until it’s nice and hot again. A quick stir before serving will help blend everything back together, and you’ll be ready for another cozy bowl of deliciousness!

Nutritional Information

Now, let’s talk about the nutritional goodness packed into each comforting bowl of crockpot potato broccoli cheddar soup. Here’s an estimated breakdown of what you can expect per serving:

Calories: Approximately 350
Fat: 24g
Protein: 10g
Carbohydrates: 30g
Sugar: 3g
Sodium: 800mg
Fiber: 3g
Cholesterol: 60mg

Keep in mind that these values are estimates and can vary based on the specific brands and quantities of ingredients you use. But regardless, this soup is a delightful way to enjoy veggies while indulging in that creamy, cheesy goodness we all crave. Enjoy every spoonful without a hint of guilt!

FAQ Section

Got questions about making the best crockpot potato broccoli cheddar soup? No worries—I’ve got you covered! Here are some common queries I hear:

Can I use frozen broccoli?
Absolutely! Frozen broccoli works just as well as fresh. Just toss it in the crockpot without thawing; it’ll cook perfectly while the soup simmers away.

How do I make it vegan?
If you want to make this soup vegan, simply swap the heavy cream for coconut milk or a plant-based cream. For the cheese, you can use a vegan cheddar substitute. The flavors will still be amazing!

Can I make this soup on the stovetop?
Yes, you can! Just sauté the onions and garlic in a pot, then add the diced potatoes, broccoli, and vegetable broth. Bring it to a boil, then simmer until the veggies are tender. Blend and add the cheese and cream as usual!

Can I add other ingredients?
Definitely! Feel free to get creative with your crockpot potato broccoli cheddar soup. You can add in carrots, cauliflower, or even some spices for a little kick. The possibilities are endless!

If you have more questions, don’t hesitate to ask! Cooking should be fun and flexible, and I’m here to help you enjoy every bite.

Crockpot Potato Broccoli Cheddar Soup: 5 Ways to Savor Comfort

Author: Lisa
Prep Time: 15 minutes
Cook Time: 6-8 hours
Total Time: 6-8 hours 15 minutes
Yield: 6 servings 1x
Category: Soup
Method: Crockpot
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A creamy and comforting crockpot potato broccoli cheddar soup.

Ingredients

Scale

4 cups diced potatoes
2 cups chopped broccoli
1 onion, diced
3 cloves garlic, minced
4 cups vegetable broth
2 cups shredded cheddar cheese
1 cup heavy cream
Salt and pepper to taste

Instructions

Add potatoes, broccoli, onion, garlic, and vegetable broth to the crockpot.
Cook on low for 6-8 hours or high for 3-4 hours.
Once cooked, blend the soup until smooth using an immersion blender or regular blender.
Stir in cheddar cheese and heavy cream.
Season with salt and pepper.
Serve hot.

Notes

For a thicker soup, blend more of the potatoes.
Use sharp cheddar for a bolder flavor.
Can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 10g
Cholesterol: 60mg

Keywords: crockpot potato broccoli cheddar soup

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