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Crockpot Potato Broccoli Cheddar Soup

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Crockpot Potato Broccoli Cheddar Soup 🥔🥦🧀

Ingredients:

  • 4 medium potatoes, peeled and diced
  • 2 cups broccoli florets (fresh or frozen)
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt (adjust to taste)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup heavy cream (or half-and-half)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • Chopped green onions or parsley (optional for garnish)

Directions:

Step 1: Load the Crockpot

Start by adding the diced potatoes, broccoli, onion, and garlic to your crockpot. Pour in the vegetable or chicken broth, then stir in the thyme, smoked paprika, black pepper, and salt.

Step 2: Cook

Cover the crockpot and set it to LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are tender.

Step 3: Blend the Soup (Optional)

Once the potatoes are soft, you can use an immersion blender to blend the soup until smooth. For a chunkier texture, blend only half of the soup, leaving the rest with chunky potato and broccoli pieces.

Step 4: Make the Cheese Sauce

In a small saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute to form a roux. Slowly whisk in the heavy cream, cooking until the mixture thickens (about 2-3 minutes). Add the shredded cheddar cheese and stir until fully melted and smooth.

Step 5: Combine and Serve

Stir the cheese sauce into the crockpot with the soup and let it cook on LOW for an additional 10-15 minutes to combine all the flavors. Taste and adjust the seasoning as needed.

Serve the soup hot, garnished with chopped green onions or parsley for added freshness, and enjoy!

Recipe Details:

  • Prep Time: 15 minutes
  • Cook Time: 6-7 hours (LOW) / 3-4 hours (HIGH)
  • Total Time: 6-7 hours 15 minutes
  • Servings: 6-8
  • Calories: Approximately 400 kcal per serving

Here are FAQs and Tips for the Crockpot Potato Broccoli Cheddar Soup to help guide you further:

FAQs:

1. Can I use frozen broccoli instead of fresh?
Yes! Frozen broccoli works just as well as fresh. Just add it directly to the crockpot; no need to thaw beforehand.

2. Can I make this soup without blending it?
Yes! If you prefer a chunkier soup, you can skip the blending step. The potatoes and broccoli will still create a hearty texture without blending.

3. Can I make this soup dairy-free?
Yes, you can! Substitute the cheddar cheese with a dairy-free cheese, and replace the heavy cream with coconut milk or a plant-based cream alternative.

4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stovetop over medium heat, stirring occasionally, or microwave individual portions.

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5. Can I freeze this soup?
Yes, but it’s best to freeze the soup without the cheese and cream. Dairy tends to separate when frozen. When reheating, you can add fresh cheese and cream for the best texture.

6. Can I add other vegetables to this soup?
Certainly! You can add carrots, celery, or cauliflower for extra flavor and nutrients. Sauté them with the onion and garlic for more depth.

7. How do I thicken the soup if I skip the flour?
If you’d like to skip the flour for thickening, you can add a couple of tablespoons of cornstarch mixed with water or mash more of the potatoes to create a thicker consistency.

Tips:

1. Choose the Right Potatoes
Starchy potatoes like russets work best for this soup because they break down nicely, adding to the creaminess. If you prefer a firmer texture, you can use Yukon Gold potatoes.

2. Don’t Overcook the Broccoli
If you prefer a bright green, slightly firmer broccoli, consider adding it halfway through the cooking time instead of at the beginning. This helps prevent overcooking.

3. Experiment with Different Cheeses
While sharp cheddar provides a bold flavor, you can experiment with other cheeses like Gruyère, Monterey Jack, or even a blend of cheeses to add complexity.

4. Control the Consistency
For a thicker soup, reduce the amount of broth by ½ to 1 cup. For a thinner consistency, you can add a bit more broth or water during cooking.

5. Add a Crispy Topping
To add a textural contrast, consider serving the soup with crispy bacon bits, croutons, or a sprinkle of crispy fried onions on top.

6. Make it Healthier
For a lighter version, substitute the heavy cream with half-and-half or use low-fat milk. You can also use reduced-fat cheddar cheese without sacrificing much flavor.

7. Season Gradually
The flavors of the soup will develop as it cooks, so always taste before adding more salt or pepper, especially since the cheese will add additional saltiness.

Serving Suggestion:

Serve this hearty soup with warm crusty bread or garlic toast for dipping. A light side salad with a tangy vinaigrette would also complement the rich, cheesy flavor.

With these tips and answers to common questions, you’ll be able to customize and perfect your Crockpot Potato Broccoli Cheddar Soup!
This Crockpot Potato Broccoli Cheddar Soup is rich, creamy, and loaded with flavor—a perfect comfort food for those chilly days!

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