Cozy Crockpot Potato Broccoli Cheddar Soup Recipe For Chilly Days
Warm, creamy crockpot potato broccoli cheddar soup promises comfort on chilly evenings.
Hearty vegetables blend seamlessly with rich, melted cheese for a satisfying meal.
Slow cooking transforms simple ingredients into a luxurious blend of flavors.
Potatoes absorb the savory essence while broccoli adds vibrant nutrition to each spoonful.
Minimal prep work means you can savor delicious moments without kitchen stress.
Cheese creates a velvety texture that wraps around tender vegetables like a cozy blanket.
Grab a ladle and let this soul-warming soup become your new winter favorite.
Cozy Crockpot Potato Broccoli Cheddar Soup
Key Ingredients for Broccoli Cheddar Soup
For the Base:For the Liquid and Seasoning:For the Creamy and Cheese Elements:Simple Steps to Crockpot Soup Perfection
Step 1: Chop and Prep Vegetables
Grab your cutting board and sharp knife. Peel the potatoes and slice them into bite-sized cubes.
Dice the onion into small, uniform pieces. Mince the garlic until it’s finely chopped, releasing its aromatic flavors.
Step 2: Layer Ingredients in Slow Cooker
Transfer the chopped potatoes, onions, and garlic into the slow cooker. Add these additional ingredients:Step 3: Slow Cook to Perfection
Cover the slow cooker and set it to high heat.
Let the mixture simmer and bubble for 4-5 hours. The potatoes will become tender and absorb all the delicious flavors.
Step 4: Melt Cheese Magic
Thirty minutes before serving, add these creamy ingredients:Stir gently until the cheese melts completely, creating a smooth and rich texture.
Step 5: Final Touches and Serving
Taste the soup and adjust seasonings if needed.
Ladle the hot, cheesy soup into bowls. Garnish with extra cheese, chopped chives, or crispy bacon bits for added excitement.
Tips for Rich, Creamy Broccoli Soup
Variations to Customize Broccoli Cheddar Soup
What To Serve With Broccoli Cheddar Soup
Storing Crockpot Soup for Later Enjoyment
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days, ensuring it’s completely cooled before sealing.
Pour cooled soup into freezer-safe containers, leaving some space for expansion, and freeze for up to 2 months without compromising flavor.
Transfer desired portion to a microwave-safe bowl, cover loosely, and heat in 30-second intervals, stirring between each to distribute heat evenly.
Warm soup in a saucepan over medium-low heat, adding a splash of milk or broth to restore original creamy consistency, stirring occasionally to prevent scorching.
FAQs
Yes, you can substitute Velveeta with shredded cheddar cheese. Just add it towards the end of cooking and stir until melted for a similar creamy texture.
Not in its current form. The recipe contains chicken broth, which is not vegetarian. You can easily replace it with vegetable broth to make it vegetarian-friendly.
To thicken the soup, you can mix 2 tablespoons of cornstarch with cold water and stir it into the soup during the last 30 minutes of cooking. This will help create a more robust consistency.
PrintCrockpot Potato Broccoli Cheddar Soup Recipe
- Total Time: 4 hours 15 minutes
- Yield: 6 1x
Description
Creamy crockpot potato broccoli cheddar soup delivers comfort in a bowl, blending hearty vegetables with rich, melted cheese. Slow-cooked goodness brings warmth to winter meals, inviting you to savor each spoonful of this soul-satisfying classic.
Ingredients
Main Ingredients:
- 1 block Velveeta cheese, cubed
- 32 ounces (907 grams) frozen broccoli
- 2 Idaho potatoes, peeled and cubed
- 1 can (14 ounces / 397 grams) chicken broth
- 1 can (10.5 ounces / 298 grams) cream of chicken soup
- 1 can (10.5 ounces / 298 grams) cream of mushroom soup
Vegetables and Aromatics:
- 1 small yellow onion, sliced
- 2 cloves garlic, minced (1.5 teaspoons)
Seasonings and Fats:
- 1/4 stick butter
- 1 teaspoon flour
- Salt to taste
- Pepper to taste
Instructions
- Carefully dice potatoes into uniform cubes, ensuring consistent size for even cooking, while finely chopping onions and garlic to enhance flavor distribution.
- Transfer potato cubes, onions, and garlic into the crockpot, creating a foundational layer for the soup’s robust texture.
- Pour broth and seasonings over the vegetables, ensuring complete coverage and allowing ingredients to integrate during slow cooking process.
- Cover crockpot and set temperature to high, allowing soup to simmer and develop deep, complex flavors for approximately 4-5 hours.
- Periodically check potato tenderness by gently piercing with a fork, confirming they are soft and easily mashed.
- During final 30 minutes of cooking, gradually incorporate Velveeta cheese cubes, stirring gently to promote smooth melting and creamy consistency.
- Taste and adjust seasoning, introducing salt and pepper to balance the soup’s richness and enhance overall flavor profile.
- Ladle hot soup into serving bowls, ensuring each portion receives an equal distribution of potatoes, cheese, and broth.
- Optional: Garnish with fresh chopped herbs or additional cheese shreds for visual appeal and complementary texture.
Notes
- Choose waxy potatoes like Yukon Gold for a creamier, smoother soup texture that holds together perfectly during slow cooking.
- Dice vegetables uniformly to ensure even cooking and consistent flavor distribution throughout the soup.
- Consider using sharp cheddar instead of Velveeta for a more authentic, less processed cheese flavor that adds depth to the dish.
- Swap dairy ingredients with plant-based alternatives like cashew cream and vegan cheese to create a delicious lactose-free version suitable for dairy-sensitive individuals.
- Prep Time: 15 minutes
- Cook Time: 4 hours (or 5 hours)
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 375 kcal
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
Ethan Caldwell
Founder & Culinary Innovator
Expertise
Farm-to-table cooking, Seasonal recipe creation, Culinary storytelling, Food photography and styling
Education
The Chef’s Academy (Indianapolis, IN)
Ethan didn’t just fall in love with food, he grew into it, surrounded by fields, farmers’ markets, and family meals that told a story.
After sharpening his skills at The Chef’s Academy, he took his passion straight into the farm-to-table movement, working side-by-side with local growers and seasonal flavors.
He believes every recipe should feel like a walk through a summer market: colorful, fresh, and full of possibility.
Outside the kitchen, Ethan’s idea of a perfect day is hiking mountain trails, digging into heirloom vegetables, and hosting casual dinners where seconds are always encouraged.