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Crockpot Potato Broccoli Cheddar Soup

Crockpot Potato Broccoli Cheddar Soup
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Crockpot Potato Broccoli Cheddar Soup is a warm, comforting, and creamy dish combining tender potatoes, fresh broccoli, and rich cheddar cheese, all slow-cooked in a crockpot. This wholesome and flavorful soup is perfect for chilly evenings or any time you want a hearty, satisfying meal that’s easy to prepare and delightful to eat.

Ingredients

Scale

Vegetables

  • 4 cups peeled and diced Russet or Yukon Gold potatoes (about 4 medium potatoes)
  • 3 cups fresh broccoli florets (or frozen broccoli)
  • 1 medium onion, diced
  • 2 cloves garlic, minced

Liquids

  • 4 cups chicken broth or vegetable broth
  • 1 cup milk or cream

Dairy & Fats

  • 2 cups shredded sharp or mild cheddar cheese
  • 2 tablespoons butter

Thickening Agents

  • 2 tablespoons all-purpose flour (or gluten-free flour alternative)

Seasonings

  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional spices: cayenne pepper or jalapenos for a spicy kick

Instructions

  1. Prepare the Base: Chop potatoes into bite-sized pieces and cut broccoli into florets if using fresh. Dice the onion and mince the garlic to release their fragrant oils.
  2. Sauté Aromatics and Make Roux: In a medium skillet over medium heat, melt the butter. Sauté the diced onion and minced garlic until they become translucent and fragrant, about 3-5 minutes. Stir in the flour to form a roux and cook briefly to eliminate the raw flour taste, thickening the soup later.
  3. Combine Ingredients in Crockpot: Transfer the sautéed onion-garlic flour mixture to your crockpot. Add potatoes, broccoli, chicken or vegetable broth, salt, and pepper. Stir gently to mix ingredients evenly.
  4. Cook on Low: Cover and cook on low for 6-7 hours until potatoes are tender and broccoli is soft but still vibrant green. This slow cooking melds all the flavors together beautifully.
  5. Add Dairy and Cheese: About 30 minutes before serving, stir in milk or cream and shredded cheddar cheese. Allow the cheese to melt smoothly into the hot soup. Taste and adjust seasoning as needed before serving.

Notes

  • Use Russet or Yukon Gold potatoes for creamy texture and good shape retention.
  • To avoid mushy broccoli, add fresh broccoli later in the cooking process or use frozen broccoli added at the start.
  • Grate your own cheese for best melting results; pre-shredded may contain anti-caking agents.
  • Stir the soup gently halfway through cooking to prevent sticking and ensure even heat distribution.
  • Adjust the soup consistency after cooking by adding more broth or milk to thin, or mashing potatoes/simmer uncovered to thicken.
  • For a vegan version, substitute cheddar cheese with vegan cheese and use vegetable broth with plant-based milk.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze up to 3 months.
  • Reheat gently on low heat and stir frequently to maintain creaminess and prevent cheese separation.

Nutrition

Keywords: potato soup, broccoli cheddar soup, crockpot soup, slow cooker recipe, comfort food, creamy soup, easy soup recipe

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