This Easy Crock Pot Potato Broccoli Cheddar Soup is creamy and warm, perfect for chilly days! Just toss in potatoes, broccoli, and cheddar for a cozy meal without much fuss.
I love how it simmers all day in the crock pot, filling the house with delicious smells. It’s like a warm hug in a bowl! 🥣 You can also add some crispy bacon on top for extra yum!
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon Gold or Russet potatoes for a creamy texture. If you’re short on time, you can find frozen diced potatoes, but fresh ones are tastier and healthier.
Broccoli: Fresh broccoli florets are best, but you can use frozen if that’s what you have on hand. Just add them in the last hour of cooking so they don’t get mushy.
Cheddar Cheese: Sharp cheddar really gives the soup a nice flavor. If you’re lactose intolerant, there are good dairy-free cheddar options. You can also experiment with Monterey Jack or Pepper Jack for a twist.
Milk: Whole milk helps to keep the soup creamy, but you can use any milk you like, including almond or oat milk for a lighter option.
Sour Cream: If you need a dairy-free substitute, try using Greek yogurt or a plant-based yogurt for creaminess without the dairy.
What’s the Best Way to Thicken the Soup?
To achieve a creamy texture, making a roux is key! Start by melting butter, then whisk in flour until bubbly. This creates a thick base that will make your soup rich and creamy. Here’s a simple step to follow:
- In a saucepan, melt butter over medium heat.
- Whisk in flour and keep stirring for 1-2 minutes until it becomes slightly golden.
- Gradually add milk while whisking constantly until it thickens.
- Incorporate the roux into the crock pot during the last 30 minutes for the best results.
Taking these steps ensures that your soup is thick and hearty without clumps!
Easy Crock Pot Potato Broccoli Cheddar Soup
Ingredients You’ll Need:
For the Soup:
- 4 large potatoes, peeled and diced
- 3 cups fresh broccoli florets
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian option)
For the Creamy Base:
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese (optional, for extra creaminess)
- 1 ½ cups milk (whole or 2%)
- ½ cup sour cream
For the Thickening Mixture:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- Salt and pepper to taste
- ½ tsp dried thyme (optional)
- ¼ tsp smoked paprika (optional)
Optional Garnishes:
- Crispy bacon bits
- Extra shredded cheddar cheese
- Chopped green onions
How Much Time Will You Need?
This soup takes around 10-15 minutes for preparation and then cooks low and slow for 6-8 hours or 3-4 hours on high in the crock pot. It’s a set-it-and-forget-it recipe, making dinner time super easy!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by peeling and dicing your potatoes, chopping the onion, and mincing the garlic. Make sure to wash and chop the broccoli into bite-sized florets.
2. Combine Ingredients in the Crock Pot:
Place the diced potatoes, broccoli florets, chopped onion, and minced garlic into the crock pot. Pour in the chicken or vegetable broth and give it a good stir. If you’re using thyme, salt, and pepper, add them now to season the soup.
3. Cooking Time:
Cover the crock pot and set it to cook. If you’re home all day, set it on low for 6-8 hours. If you need it done sooner, you can use the high setting for 3-4 hours. You’ll know it’s ready when the potatoes are tender—you can easily mash them if you want a creamier texture.
4. Make the Roux:
About 30 minutes before you’re ready to serve, melt the butter in a small saucepan over medium heat. Add the flour and whisk it together for about 1-2 minutes, cooking until it is bubbly. This mixture, called a roux, will help thicken your soup.
5. Add the Milk:
Slowly whisk in the milk to the roux, stirring constantly until the mixture thickens and becomes smooth. This will create a lovely, creamy texture for your soup!
6. Combine Everything:
Pour the thickened roux mixture into the crock pot and stir well. Next, add in the sour cream and both types of cheese (cheddar and mozzarella, if you’re using it). Stir until everything is well combined and the cheese starts to melt into the soup.
7. Final Touches:
Let the soup cook for an additional 20-30 minutes until it’s thick and creamy. Taste the soup, then add any extra salt and pepper as needed.
8. Serve and Enjoy:
Pour each bowl of soup and garnish with optional toppings of crispy bacon bits, extra cheese, or chopped green onions. Enjoy your comforting, homemade soup!
This Easy Crock Pot Potato Broccoli Cheddar Soup is perfect for chilly nights, and the best part is—you can make it in advance!
FAQ for Easy Crock Pot Potato Broccoli Cheddar Soup
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! You can use frozen broccoli florets. Just add them during the last hour of cooking to prevent them from becoming mushy, and they’ll retain their vibrant green color.
What Can I Substitute for Cheddar Cheese?
If you’re looking for a different flavor, you can substitute with any cheese you enjoy, like Monterey Jack or Pepper Jack for a spicy kick. For a dairy-free option, use vegan cheese shreds that melt well.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat the soup on the stove or in the microwave—just add a splash of milk if it thickens too much during storage.
Can I Make This Soup Vegan?
Yes! To make this soup vegan, simply substitute the chicken broth with vegetable broth, use plant-based milk, and swap out the cheese and sour cream for dairy-free alternatives. It will still be delicious!
