There’s just something about homemade soups that wraps you up in a cozy hug, don’t you think? On a chilly day, a warm bowl of soup feels like pure comfort. My crockpot potato broccoli cheddar soup is one of my absolute favorites because it’s so simple to whip up and just brimming with flavor. The best part? You can toss everything in the crockpot and let it work its magic while you go about your day! It’s perfect for busy lifestyles—no fussing over the stove. Just imagine coming home to that delicious aroma filling your kitchen. Trust me, you’re going to love this creamy, cheesy goodness!

Ingredients List

Gathering the right ingredients for my crockpot potato broccoli cheddar soup is super easy! Here’s what you’ll need:

4 cups diced potatoes (I love using Yukon Gold for their creaminess!)
4 cups chopped broccoli (fresh or frozen works great—just make sure it’s chopped into bite-sized pieces!)
1 cup shredded cheddar cheese (sharp cheddar adds a nice kick, but feel free to use your favorite!)
1 onion, diced (this adds so much flavor, don’t skip it!)
3 cloves garlic, minced (garlic makes everything better, right?)
4 cups vegetable broth (homemade or store-bought, just ensure it’s low-sodium if you’re watching your salt!)
1 cup milk (whole milk gives a creamier texture, but you can use any milk you like)
1 teaspoon salt (adjust to your taste, especially if your broth is salty)
1/2 teaspoon black pepper (freshly ground is always the best!)

How to Prepare Instructions

Making my crockpot potato broccoli cheddar soup is as easy as pie! Here’s how to get it just right:

First, grab your trusty crockpot and throw in the diced potatoes, chopped broccoli, diced onion, and minced garlic. It’s a colorful mix, and it smells amazing already!
Next, pour in the vegetable broth, sprinkle in the salt and black pepper, and give it a gentle stir. This is where the magic starts!
Now, cover the crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours. You’ll know it’s ready when the veggies are tender—just poke them with a fork to check!
Once the cooking time is up, add in the milk and shredded cheddar cheese. Stir it all together until that cheese melts into creamy perfection. Oh wow, it’s looking so good!
If you prefer a smooth texture, use an immersion blender to blend it to your liking. Just be careful not to splash!
Finally, serve it hot and enjoy every comforting spoonful!

Why You’ll Love This Recipe

Quick prep time: You can have everything ready in just 15 minutes! Toss the ingredients in the crockpot, and you’re done!
Perfect for meal prepping: This soup makes a great batch for lunches or dinners throughout the week. Just reheat and enjoy!
Creamy and satisfying flavor: The combination of potatoes, broccoli, and cheddar creates a rich, comforting flavor that’ll warm your soul.
Vegetarian-friendly: This soup is not only delicious but also caters to vegetarian diets, making it a great option for everyone!

Tips for Success

Here are some of my favorite tips to make your crockpot potato broccoli cheddar soup even better!

For a richer flavor, try using chicken broth instead of vegetable broth.
If you want a thicker soup, reduce the broth by a cup or add a cornstarch slurry at the end.
Feel free to mix in other veggies like carrots or cauliflower for extra nutrition!
Cooking times can vary, so check the veggies at the low end of the time range to avoid overcooking.
For a fun twist, toss in some cooked bacon or ham right before serving!

Nutritional Information Section

So, you’re probably wondering about the nutritional side of my crockpot potato broccoli cheddar soup! Here’s an estimate of what you can expect per serving (about 1 cup):

Calories: 250
Fat: 10g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 25mg
Sodium: 600mg
Carbohydrates: 32g
Fiber: 4g
Sugar: 3g
Protein: 8g

Keep in mind, these values are estimates and can vary based on the specific brands and ingredients you use. Always good to check those labels if you’re keeping an eye on certain nutrients!

Variations

If you’re feeling adventurous, there are so many fun ways to change up my crockpot potato broccoli cheddar soup! Here are a few of my favorite ideas:

Different veggies: Toss in some chopped carrots, cauliflower, or even spinach for added color and nutrients.
Spice it up: Add a pinch of cayenne pepper or smoked paprika for a little kick!
Protein boost: Consider mixing in some cooked shredded chicken or turkey for a heartier meal.
Herb infusion: Fresh herbs like thyme or parsley can elevate the flavor—just sprinkle them in during the last hour of cooking!
Cheese variety: Switch up the cheese to gouda or pepper jack for a different twist!

Feel free to get creative and make it your own!

Storage & Reheating Instructions

Storing leftovers of my crockpot potato broccoli cheddar soup is super simple! Just let the soup cool down a bit, then transfer it to an airtight container. It’ll keep well in the refrigerator for up to 3 days. When you’re ready to enjoy another bowl, just reheat it on the stove over medium heat, stirring occasionally until it’s warmed through. If you want to use the microwave, pop it in a microwave-safe bowl and heat it in short intervals, stirring in between. Add a splash of milk if it thickens up too much. Enjoy every comforting spoonful again!

FAQ Section

Got questions about my crockpot potato broccoli cheddar soup? I’ve got you covered! Here are some common queries I hear:

Can I use frozen broccoli?
Absolutely! Frozen broccoli works perfectly in this recipe. Just toss it in without thawing—easy peasy!

Is there a way to make this soup vegan?
Sure! Substitute the milk with almond or coconut milk, and use a dairy-free cheese to keep it creamy and delicious.

What should I serve with the soup?
I love pairing it with crusty bread or a fresh garden salad for a complete meal!

Can I freeze the soup?
Yes, you can! Just let it cool, then freeze it in an airtight container. Thaw it in the fridge before reheating.

How can I thicken the soup?
If you prefer a thicker consistency, try adding a cornstarch slurry or blend in some extra potatoes!

I hope this helps! Enjoy your cooking adventure with my soup!

Crockpot Potato Broccoli Cheddar Soup: 5 Comforting Steps

Author: [email protected]
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Category: Soup
Method: Crockpot
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A creamy and savory soup made with potatoes, broccoli, and cheddar cheese cooked in a crockpot.

Ingredients

Scale

4 cups diced potatoes
4 cups chopped broccoli
1 cup shredded cheddar cheese
1 onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Combine potatoes, broccoli, onion, garlic, vegetable broth, salt, and pepper in the crockpot.
Cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
Add milk and cheddar cheese. Stir until cheese is melted.
Blend the soup with an immersion blender for a smoother texture, if desired.
Serve hot and enjoy.

Notes

For a thicker soup, reduce the amount of broth.
Store leftovers in the refrigerator for up to 3 days.
Top with additional cheddar cheese or croutons before serving.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 600mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 8g
Cholesterol: 25mg

Keywords: crockpot potato broccoli cheddar soup

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