CROCK POT POTATO BROCCOLI CHEDDAR SOUP
CROCK POT POTATO BROCCOLI CHEDDAR SOUP
love those recipes that we all grew up with, they are just too good to miss out on.
How incredibly easy and cheap this soup is !! This homemade Crockpot Potato Broccoli Cheddar Soup is creamy, satisfying and delicious , plus it’s so perfect for this cold weather !!
Crock Pot Broccoli-Cheddar Potato Soup is thick, creamy, and oh-so cheesy. This crock pot soup recipe is easy and gluten-free, too!Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
The Ultimate Slow Cooker Broccoli Cheddar Soup (With Potatoes!)
When chilly weather hits, or you just need a comforting, hands-off meal after a long day, nothing beats a warm bowl of soup. While classic broccoli cheddar soup is always a crowd-pleaser, adding potatoes takes it to an entirely new level of rich, velvety goodness.
By making this Crock Pot Potato Broccoli Cheddar Soup, you get all the comfort of a slow-simmered meal with absolute minimal effort. The potatoes break down slightly during the cooking process, naturally thickening the broth without requiring a massive amount of heavy cream or flour. It’s thick, cheesy, ultra-creamy, and guaranteed to become a new family favorite.
Why You’ll Love This Slow Cooker Soup Recipe
- Effortless Prep: Just chop your veggies, toss almost everything into the slow cooker, and let it do the hard work for you.
- Naturally Thick and Creamy: The starch from the potatoes creates a luxurious texture, reducing the need for heavy, calorie-dense thickeners.
- Perfect for Meal Prep: This recipe makes a large batch, and the flavors deepen and improve the next day, making it perfect for weekday lunches.
- Budget-Friendly Comfort Food: Packed with simple, wholesome, and inexpensive ingredients like potatoes, carrots, and broccoli.
Ingredients You’ll Need
To get the absolute best flavor and texture, we recommend using high-quality sharp cheddar cheese and fresh vegetables. Here is your shopping list:
- Potatoes: 4 large Russet or Yukon Gold potatoes, peeled and diced into 1/2-inch cubes. (Yukon Golds yield a creamier texture, while Russets break down more to thicken the broth).
- Broccoli: 4 cups of fresh broccoli florets, chopped into bite-sized pieces.
- Carrots: 1 cup of matchstick or finely diced carrots for a pop of color and subtle sweetness.
- Onion & Garlic: 1 medium yellow onion (diced) and 3 cloves of minced garlic to build a savory flavor base.
- Broth: 4 cups of low-sodium chicken broth or vegetable broth.
- Spices: 1 teaspoon of paprika, 1/2 teaspoon of mustard powder (this makes the cheddar taste even cheesier!), salt, and black pepper to taste.
- Dairy: 1 cup of half-and-half (or heavy cream for ultimate richness) and 8 ounces of freshly shredded sharp cheddar cheese.
- Preventing Curdling: Never add your dairy and cheese while the slow cooker is boiling hot. High heat can cause the milk proteins to separate, resulting in a curdled look. Turning the pot to warm before stirring in the dairy ensures a silky-smooth finish.
- Texture Customization: If you love a completely smooth soup, use an immersion blender to puree the entire base before adding the broccoli. If you like a chunky texture, skip the mashing step altogether.
- Serving Suggestions: Serve this hearty soup inside a toasted sourdough bread bowl, or alongside a crisp green salad and warm, crusty garlic bread.
- To Store: Allow the soup to cool completely before transferring it to an airtight container. Keep it in the refrigerator for up to 3 to 4 days.
- To Reheat: Pour the desired portion into a saucepan and reheat gently over low-medium heat on the stovetop, stirring frequently. Avoid letting it come to a rolling boil to protect the cheesy emulsion.
Pro Tip: Avoid pre-packaged shredded cheese! It is coated in cellulose powder to prevent sticking, which can give your soup a grainy texture. Shredding your own cheese from a block ensures a perfectly smooth melt.
Step-by-Step Instructions
1. Build the Base
In your slow cooker, combine the diced potatoes, chopped onion, minced garlic, diced carrots, paprika, mustard powder, salt, and pepper. Pour the chicken or vegetable broth over the top, making sure the vegetables are mostly submerged.
2. Slow Cook to Perfection
Cover the Crock Pot with the lid. Cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the potatoes are completely fork-tender.
3. Add the Broccoli
About 30 to 40 minutes before the cooking time is up, stir in the fresh broccoli florets. If you add the broccoli too early, it will lose its vibrant green color and become mushy. Cover and cook on Low for the remaining time until the broccoli is tender.
4. Mash and Mash (Optional)
If you prefer a thicker, more uniform soup base, take a potato masher or an immersion blender and gently mash about half of the potatoes directly in the pot. This releases the potato starches and instantly thickens the broth.
5. Make it Cheesy and Creamy
Turn the slow cooker to the "Warm" setting or turn it off completely. Stir in the half-and-half. Add the freshly shredded sharp cheddar cheese one handful at a time, stirring constantly until completely melted and smooth.
Expert Tips for the Best Results
How to Store and Reheat
Note: Because of the dairy and potatoes, this soup does not freeze well, as the texture can become grainy and separation may occur upon thawing.
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