Introduction
Transform humble potatoes and broccoli into a creamy, cheesy delight with this effortless Crockpot Potato Broccoli Cheddar Soup! This recipe is perfect for busy weeknights, offering big flavor with minimal effort. Get ready for a comforting bowl of deliciousness that the whole family will love!
Why This Works
This recipe is a winner because it’s incredibly simple, requiring minimal chopping and prep. The slow cooker does all the work, allowing the flavors to meld beautifully while you focus on other things. Plus, it’s incredibly adaptable – you can easily adjust the ingredients to your liking!
Key Ingredients
🥔 2 lbs russet potatoes, peeled and cubed
🥦 1 large head broccoli, cut into florets
🧅 1 large onion, chopped
🧄 4 cloves garlic, minced
🧈 1/2 cup unsalted butter
🥛 4 cups milk
🧀 2 cups shredded sharp cheddar cheese
🧀 1 cup shredded Monterey Jack cheese
🧂 Salt and pepper to taste
Instructions
1️⃣ Prep the Veggies: Peel and cube the potatoes, cut the broccoli into florets, chop the onion, and mince the garlic. Give everything a good wash!
2️⃣ Layer in the Crockpot: Place the potatoes, broccoli, onion, and garlic in your slow cooker.
3️⃣ Add the Butter and Milk: Dot the butter over the vegetables and pour in the milk.
4️⃣ Season: Season generously with salt and pepper.
5️⃣ Slow Cook: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are very tender.
6️⃣ Stir in Cheese: Once the potatoes are tender, stir in the cheddar and Monterey Jack cheese until melted and creamy.
7️⃣ Serve: Ladle into bowls and enjoy!
Handy Tips
- Use pre-cut frozen broccoli florets to save time!
- For a thicker soup, mash some of the potatoes before stirring in the cheese.
- Taste and adjust seasoning as needed. A dash of Worcestershire sauce adds a nice depth of flavor.
Heat Control
The slow cooker maintains a gentle, even heat, preventing burning and allowing the flavors to develop fully. Cooking on low for a longer period results in a beautifully tender soup, while high will speed up the process. Always ensure your slow cooker is working properly.
Crunch Factor
While this soup is creamy and smooth, you can add a little crunch by topping with some crispy bacon bits, toasted bread crumbs, or chopped fresh chives before serving.
Pro Kitchen Tricks
- For extra flavor, sauté the onions and garlic in a little butter before adding them to the slow cooker.
- Add a bay leaf during cooking for an earthy depth of flavor, and remove before serving.
- Use different types of cheese for a unique flavor profile.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Gift Packaging Ideas
This soup makes a wonderful gift! Package it in a decorative thermos or a pretty jar with a festive ribbon and a handwritten recipe card attached.
Flavor Variations
🌟 Spicy: Add a pinch of cayenne pepper or a dash of your favorite hot sauce.
🌟 Creamy: Stir in a dollop of sour cream or crème fraîche before serving.
🌟 Herby: Add a handful of fresh herbs like thyme or rosemary during the last hour of cooking.
🌟 Bacon: Fry up some bacon and crumble it over the top before serving!
Troubleshooting
- Soup is too thin: Next time, mash some of the potatoes before adding the cheese.
- Soup is too thick: Add a little more milk or broth to thin it out.
- Cheese isn’t melting: Ensure the soup is hot enough before adding the cheese and stir continuously until melted.
FAQ
Q: Can I use other types of potatoes? A: Yes, you can use Yukon Gold or red potatoes, but russets work best for their creamy texture.
Q: Can I freeze this soup? A: Yes, allow it to cool completely, then freeze in airtight containers for up to 3 months.
Q: Can I make this soup in a regular pot on the stovetop? A: Yes, but you’ll need to adjust the cooking time. Simmer until the potatoes are tender, about 20-25 minutes.
Q: My kids don’t like broccoli. Can I leave it out? A: Yes, you can leave out the broccoli entirely or substitute with another vegetable like carrots or cauliflower.
Conclusion
This Crockpot Potato Broccoli Cheddar Soup is a guaranteed crowd-pleaser! It’s easy to make, incredibly delicious, and perfect for any occasion. Give it a try, and don’t forget to share your creations on Ratemyrecipes.com! We can’t wait to see your photos and hear your feedback!
Cheesy Crockpot Potato Broccoli Soup (Family Favorite!)
A creamy and cheesy soup filled with tender potatoes and broccoli, perfect for a cozy family meal.
Ingredients
- 4 cups diced potatoes
- 2 cups chopped broccoli
- 1 cup diced onion
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
Instructions
- In a large skillet, heat olive oil over medium heat. Add diced onions and garlic, sautu00e9 until onions are translucent.
- Transfer the sautu00e9ed onions and garlic to the crockpot. Add diced potatoes, chopped broccoli, vegetable broth, salt, pepper, and paprika.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
- Once cooked, mash some of the potatoes to thicken the soup while leaving some chunks for texture.
- Stir in heavy cream and shredded cheddar cheese until melted and well combined. Serve hot.
Tips
- For extra flavor, add a splash of Worcestershire sauce or hot sauce before serving.
- You can substitute half-and-half for a lighter version of the soup.