This creamy broccoli cheddar soup is a warm hug in a bowl! Made with tender potatoes, fresh broccoli, and lots of cheesy goodness, it’s super easy to make in a crock pot.
On chilly days, this soup warms me right up. I love enjoying it with some crusty bread on the side. It’s like a cozy night in—who could resist that? 🥰
Key Ingredients & Substitutions
Potatoes: For the best texture, Yukon Gold or Russet potatoes work great. They break down during cooking, making the soup creamy. If you need a low-carb option, you could use cauliflower instead.
Broccoli: Fresh broccoli gives the best flavor, but frozen broccoli is just as fine when fresh isn’t available. Just add it in the last hour of cooking for the best texture.
Cheddar Cheese: Sharp cheddar provides a rich, bold flavor that’s perfect in this soup. If you’re looking for a milder taste, feel free to use mild cheddar or even a cheese blend. Vegan cheese options can also replace cheddar for a dairy-free version.
Sour Cream: Adds creaminess and tang. For a lighter option, Greek yogurt can substitute. Dairy-free yogurt works if you’re avoiding dairy.
How Do I Make the Soup Creamy Without a Blender?
If you’re worried about blending, don’t stress! The combination of potatoes, butter, and cheese makes a naturally creamy base. Just follow these steps:
- Cook the potatoes until fork-tender; they’ll break down on their own.
- During the last steps, stir in the cheese and sour cream thoroughly until melted. This should create a smooth texture without needing a blender.
- If some potato pieces remain intact, that adds to the charm of the soup!
Give a gentle mash with a fork for a rustic feel or leave as is! You’ll enjoy the delightful bites of potato and broccoli in every spoonful.
Easy Crock Pot Potato Broccoli Cheddar Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups diced potatoes (about 4 medium potatoes)
- 3 cups broccoli florets (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
For the Creamy Base:
- 1 cup shredded sharp cheddar cheese
- 1 cup milk (whole or 2%)
- 1/2 cup sour cream
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
Seasonings:
- Salt and pepper to taste
- Optional: pinch of paprika or cayenne for slight heat
How Much Time Will You Need?
You’ll spend about 15 minutes getting everything ready, and then let the slow cooker do its magic for about 6-7 hours on low or 3-4 hours on high. It’s perfect to start in the morning and enjoy a warm meal later!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by placing the diced potatoes, broccoli florets, diced onion, and minced garlic into your crock pot. It’s a colorful mix that will make your soup delicious!
2. Add the Broth:
Pour in the chicken or vegetable broth, and give everything a good stir to combine the ingredients. This is where the flavors begin to mingle!
3. Cooking Time:
Cover your crock pot and set it to cook. If you’re home for the day, use the low setting for 6-7 hours. If you’re short on time, use the high setting for 3-4 hours, just until the potatoes are nice and tender.
4. Make the Creamy Base:
While the soup is cooking, make a roux for extra creaminess. In a small saucepan, melt the butter over medium heat. Then, whisk in the flour, cooking it until it’s lightly golden—about 1-2 minutes.
5. Create the Creamy Mixture:
Gradually whisk in the milk to your roux. Continue stirring until the mixture thickens up nicely, which should take about 3-5 minutes. This step is key for that rich and creamy texture!
6. Combine Everything:
Once your soup is ready, stir the milk mixture into the crock pot. Then add the sour cream and the shredded cheddar cheese, mixing everything until the cheese is melted and the soup is creamy. Yum!
7. Season to Taste:
Give your soup a taste and add salt, pepper, and that optional pinch of paprika or cayenne if you’d like a little heat. Stir well to combine all the flavors.
8. Blend for Smoothness (Optional):
If you like your soup a bit smoother, carefully use an immersion blender to blend it to your desired consistency. Just a few pulses will do, or blend it all for a creamy finish!
9. Serve and Enjoy:
When you’re ready to eat, ladle the soup into bowls. You can sprinkle some extra cheddar cheese on top or garnish with fresh chopped parsley if desired. Enjoy your cozy bowl of soup!
FAQ About Easy Crock Pot Potato Broccoli Cheddar Soup
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Frozen broccoli works well in this soup. Just add it to the crock pot during the last hour of cooking to prevent it from getting too mushy.
What Can I Substitute for Cheddar Cheese?
If you’re looking for a different flavor, you can use mozzarella or gouda cheese instead. For a dairy-free option, consider using a plant-based cheese that’s meltable!
How Should I Store Leftover Soup?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally.
Can I Make This Soup Ahead of Time?
Yes, you can prep the ingredients and store them in the fridge overnight. Simply add everything to the crock pot in the morning and let it cook while you go about your day!
