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
Scale
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