Crockpot Potato Broccoli Cheddar Soup is the epitome of comfort food. With hearty potatoes, tender broccoli, and a rich, cheesy base, this soup is perfect for cozy evenings or family meals. The convenience of using a slow cooker makes it a go-to recipe for busy days. Let’s explore how you can create this delicious dish with ease.
Ingredients
Vegetables
- 2 lbs frozen broccoli florets: The star ingredient that gives the soup its signature flavor and texture. Frozen broccoli works wonderfully as it’s pre-washed and easy to use.
- 3 potatoes, peeled and cubed: Adds heartiness and helps thicken the soup naturally. Russet or Yukon Gold potatoes work best.
- 1 onion, diced: Provides a sweet, aromatic base that complements the broccoli and cheese.
- 2 tsp minced garlic: Enhances the depth of flavor with its robust and savory notes.
Base
- 1⅓ cups chicken broth: A flavorful liquid that ties all the ingredients together. You can substitute vegetable broth for a vegetarian option.
- 1 can cream of chicken soup: Contributes to the creamy texture and adds a savory element.
- 1 can cream of mushroom soup: Adds an earthy undertone that balances the flavors beautifully.
Cheesy Goodness
- 8 oz Velveeta, cubed: Melts smoothly into the soup, creating a velvety texture. It’s the key ingredient for that creamy, cheesy goodness.
Additional Ingredients
- 4 tbsp butter: Adds richness and enhances the overall flavor.
- 2 tsp flour: Acts as a thickening agent, ensuring the soup has the perfect consistency.
- Salt and pepper to taste: Essential for seasoning and bringing out the flavors of the other ingredients.
Instructions
Step 1: Prepare the Broth
- In a small mixing bowl, combine the flour and chicken broth, whisking until smooth. This mixture will help thicken the soup as it cooks, ensuring a creamy texture.
Step 2: Assemble the Ingredients in the Crockpot
- Add the frozen broccoli florets, cubed potatoes, diced onion, and minced garlic to the crockpot. These vegetables form the hearty base of the soup.
- Pour the broth and flour mixture over the vegetables, ensuring everything is evenly coated.
- Add the cream of chicken soup and cream of mushroom soup, spreading them evenly across the top. These condensed soups are essential for achieving the rich and creamy texture.
- Scatter the Velveeta cubes throughout the crockpot. As the soup cooks, the cheese will melt, infusing the entire dish with its creamy flavor.
- Dot the top with butter for added richness.
Step 3: Slow Cook the Soup
- Cover the crockpot with its lid and set it to cook on high for 4-5 hours. Alternatively, you can cook on low for 6-7 hours if you have more time.
- During the cooking process, the vegetables will become tender, the cheese will melt, and the flavors will meld together into a creamy, comforting soup.
Step 4: Final Stirring and Adjustments
- Before serving, stir the soup thoroughly to ensure all ingredients are well combined. The melted cheese and butter will blend seamlessly with the broth and vegetables.
- Taste the soup and adjust the seasoning with salt and pepper as needed.
Serving Suggestions
This Crockpot Potato Broccoli Cheddar Soup is a meal in itself, but you can elevate your dining experience with a few simple additions:
- Bread: Serve with crusty bread or garlic toast to soak up the creamy soup.
- Salad: A side of fresh garden salad provides a refreshing contrast to the richness of the soup.
- Toppings: Garnish with shredded cheddar cheese, or a dollop of sour cream for extra flavor.
Helpful Tips
Choosing the Right Ingredients
- Broccoli: Frozen broccoli is convenient, but you can use fresh broccoli if preferred. If using fresh, blanch the florets before adding them to the crockpot for the best texture.
- Potatoes: Yukon Gold potatoes hold their shape well during cooking, while Russet potatoes break down slightly, contributing to a thicker soup.
- Cheese: While Velveeta is ideal for its smooth melting properties, you can substitute sharp cheddar cheese for a stronger flavor.
Adjusting the Consistency
- For a thicker soup, mash some of the potatoes with a potato masher before stirring.
- If the soup is too thick, add a splash of milk or cream during the final stirring.
Variations
Vegetarian Option
- Substitute the chicken broth with vegetable broth and use cream of celery soup instead of cream of chicken soup.
Spicy Twist
- Add a pinch of cayenne pepper or red pepper flakes for a subtle kick of heat.
Protein Boost
- Stir in cooked, shredded chicken during the last hour of cooking for added protein.
Storage and Reheating
Storing Leftovers
- Refrigerator: Store the soup in an airtight container for up to 3-4 days.
- Freezer: For longer storage, freeze the soup in portion-sized containers for up to 2 months.
Reheating
- Stovetop: Reheat over medium heat, stirring frequently to prevent sticking.
- Microwave: Heat in a microwave-safe bowl in 1-minute intervals, stirring in between, until hot.
Nutritional Information (Approximate Per Serving)
- Calories: 350–400 kcal
- Protein: 15–20 g
- Fat: 20–25 g
- Carbohydrates: 25–30 g
- Fiber: 3–5 g
- Sugar: 4–6 g
- Sodium: 800–1000 mg
Why This Soup Is a Winner
Crockpot Potato Broccoli Cheddar Soup is the perfect blend of convenience and flavor. The slow cooker does all the heavy lifting, making it ideal for busy days. With simple ingredients and minimal effort, you can create a comforting dish that’s sure to please the entire family.
Whether you’re looking for a quick weeknight dinner, a dish to warm you up on a chilly day, or something to impress guests, this soup checks all the boxes. Try it today and experience the magic of a slow-cooked, cheesy masterpiece!