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Crockpot Potato Broccoli Cheddar Soup

Crockpot Potato Broccoli Cheddar Soup
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This Crockpot Potato Broccoli Cheddar Soup is an easy, comforting slow cooker recipe combining tender potatoes, fresh broccoli, and rich cheddar cheese in a creamy, cheesy broth. Perfect for cozy nights, it uses simple ingredients for a nourishing, velvety soup that’s perfect for meal prep, adaptable to dietary preferences, and sure to satisfy cravings.

Ingredients

Scale

Vegetables

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

Liquids & Dairy

  • 4 cups chicken or vegetable broth (room temperature)
  • 1 ½ cups milk or half-and-half
  • 4 tablespoons butter
  • 2 cups sharp or mild cheddar cheese, shredded

Thickening Agents & Seasoning

  • 3 tablespoons all-purpose flour or cornstarch
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Vegetables: Peel and cube the potatoes into bite-sized pieces. Chop the broccoli into florets. Dice the onion and mince the garlic to ensure even cooking and help achieve the soup’s creamy texture.
  2. Layer Ingredients in the Crockpot: Add the potatoes, broccoli, onions, garlic, and broth into the slow cooker. Layering ingredients early allows flavors to meld and the vegetables to soften perfectly over low, slow heat.
  3. Cook Low and Slow: Set your crockpot to low and cook for 6 to 7 hours, or on high for 3 to 4 hours. This slow simmer helps potatoes break down just enough to naturally thicken the soup.
  4. Blend and Thicken: Use an immersion blender to pulse the soup until creamy with some texture remaining—avoid fully pureeing. In a separate saucepan, combine butter and flour to make a roux, then gradually whisk in milk to create a creamy base.
  5. Add Cheese and Final Seasoning: Stir the shredded cheddar cheese into the hot soup, mixing until melted and smooth. Season with salt and pepper to taste, ensuring the cheese flavor is prominent.

Notes

  • Use Yukon Gold potatoes for a naturally creamier soup without extra starch.
  • To avoid mushy broccoli, add it later in the cooking time if preferred.
  • Freshly shred cheddar cheese instead of pre-shredded for better melting and texture.
  • Start with room-temperature broth to prevent premature thickening or curdling.
  • Adjust soup thickness at the end by adding extra milk or broth if needed.

Nutrition

Keywords: Crockpot soup, Potato Broccoli Cheddar Soup, slow cooker soup, comfort food, easy soup recipe, cheesy soup

Find it online: https://recipesemilly.com/crockpot-potato-broccoli-cheddar-soup/