This cozy crock pot broccoli cheddar potato soup is creamy, cheesy, and packed with veggies! It’s like a warm hug in a bowl that’s perfect for chilly days.
I love that I can just toss everything into the crock pot and let it do the work. Plus, the kids can’t get enough of the cheesy goodness! What’s not to love? 🥦🧀
Key Ingredients & Substitutions
Broccoli: Fresh florets provide the best flavor, but frozen broccoli works great too. If you’re not a fan of broccoli, try substituting with cauliflower for a similar texture.
Potatoes: I recommend using Yukon Gold or Russet potatoes for creaminess. If you’re looking for a lower-carb option, cauliflower can be a good substitute as well.
Cheddar Cheese: Sharp cheddar gives a strong cheesy flavor, but if you’re looking for something milder, use medium cheddar. For a twist, gouda or even pepper jack can add unique flavor profiles.
Milk or Half-and-Half: Regular milk makes the soup lighter, but half-and-half adds richness. For a dairy-free version, use almond milk or coconut milk, but choose unsweetened for best results.
Sour Cream: This adds a nice tang, but Greek yogurt can be used as a healthier option. If you want a vegan version, cashew cream is a tasty alternative.
How Do I Get the Right Texture with My Soup?
Getting the texture right is crucial for this soup! The key step is using an immersion blender after the veggies are tender. This will blend some of the soup while keeping some chunks for a hearty feel. Here’s how:
- Blend a bit, then check. If it’s too chunky for your liking, blend more.
- For a smoother texture, you can blend all the way, but don’t skip this step; it makes a huge difference in texture!
- Lastly, don’t forget to add the cheese slowly to ensure it melts smoothly into the soup.
Easy 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
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese (optional for extra creaminess)
- 1 cup milk or half-and-half
- 1/2 cup sour cream
- 3 tablespoons all-purpose flour
- 4 tablespoons butter
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon ground nutmeg (optional)
- Fresh parsley or chives for garnish
How Much Time Will You Need?
This cozy soup will take about 10 minutes to prep and then 6-7 hours to cook on low (or 3-4 hours on high) in the crock pot. After the cooking time, there’s an additional 20-30 minutes to finish it off with the creamy cheese and flavors. So, set aside a bit of time to enjoy this delicious meal!
Step-by-Step Instructions:
1. Combine the Ingredients:
In your trusty crock pot, add the broccoli florets, diced potatoes, chopped onion, minced garlic, and broth of your choice. Give it a gentle stir to mix everything together.
2. Let It Cook:
Cover the crock pot with its lid and let it work its magic! Cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s ready when the veggies are very tender.
3. Make the Roux:
While the soup is simmering, grab a small saucepan. Melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes. This will help thicken your soup!
4. Add Milk:
Slowly whisk in the milk or half-and-half, stirring constantly until the mixture thickens, which should take about 3-4 minutes. Stir in the sour cream and take it off the heat.
5. Blend the Soup:
When your veggies are tender, use an immersion blender to blend the soup a bit. You can decide how chunky or smooth you want it! If you prefer a smoother consistency, blend it completely.
6. Mix in the Creamy Goodness:
Pour the creamy milk and sour cream mixture into the crock pot. Then add in all your shredded cheeses, stirring until everything is melted and smooth. Yum!
7. Season to Perfection:
Now it’s time to season your delicious soup! Add salt, pepper, smoked paprika, and nutmeg to taste. Feel free to adjust according to your preference.
8. Finish Up:
Let the soup cook for another 15-20 minutes on low. This allows all those lovely flavors to meld together.
9. Serve and Enjoy:
Serve your warm broccoli cheddar potato soup hot, garnished with fresh parsley or chives. It pairs beautifully with a slice of crusty bread or rolls—perfect for dipping!
Dig in and enjoy this delightful, comforting soup that warms your heart! 🥦🧀
FAQ: Easy Crock Pot Broccoli Cheddar Potato Soup
Can I Use Different Types of Cheese?
Absolutely! While sharp cheddar is classic for this soup, you can mix in other cheeses like gouda or pepper jack for a twist. Just make sure the cheeses you choose melt well for the creamiest texture.
Can I Make This Soup Vegan?
Yes! To make it vegan, substitute the chicken broth with vegetable broth, use plant-based milk (like almond or oat milk), and replace the sour cream with a dairy-free alternative, such as cashew cream or coconut yogurt. You can also use nutritional yeast for cheesy flavor without dairy.
How Do I Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. If the soup thickens, you might want to add a splash of milk or broth to get it back to your desired consistency.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow the soup to cool completely, then transfer it to a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.
