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Crockpot Potato Broccoli Cheddar Soup

Crockpot Potato Broccoli Cheddar Soup
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A cozy, creamy Crockpot Potato Broccoli Cheddar Soup combining tender Yukon Gold potatoes, fresh broccoli florets, and sharp cheddar cheese in a savory broth. This hands-off slow cooker recipe yields a comforting, hearty, and nutritious soup perfect for any season, made with simple pantry staples and easily customizable to your taste.

Ingredients

Scale

Main Ingredients

  • 4 cups Yukon Gold potatoes, peeled and chopped into bite-sized chunks
  • 3 cups fresh broccoli florets
  • 2 cups sharp cheddar cheese, shredded
  • 4 cups chicken or vegetable broth
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup milk or half-and-half
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Base Ingredients: Peel and chop the Yukon Gold potatoes into bite-sized chunks. Cut the broccoli into small florets. Dice the onion finely and mince the garlic to release their flavors when cooked.
  2. Sauté Aromatics and Make Roux: In a skillet, melt the butter over medium heat. Add the diced onion and minced garlic and sauté until soft and fragrant, about 3-4 minutes. Stir in the flour, cooking for 1-2 minutes to form a roux that will thicken the soup and add creaminess.
  3. Add Ingredients to Crockpot: Transfer the roux mixture to your slow cooker. Add the chopped potatoes, broccoli florets, and broth. Stir everything together to combine evenly. Cover and cook on low for 6-7 hours or on high for 3-4 hours until vegetables are tender.
  4. Finish with Cheese and Cream: Once the vegetables are tender, stir in the shredded sharp cheddar cheese and milk or half-and-half. Mix gently until the cheese has fully melted into a creamy, silky soup. Season with salt and black pepper to taste.
  5. Blend for Texture (Optional): If you prefer a smoother soup, use an immersion blender to puree part or all of the soup to your desired consistency. Alternatively, serve as a chunky, rustic soup.

Notes

  • Choose Yukon Gold or Russet potatoes for the best texture and creaminess.
  • Do not skip the roux; it is essential for a thick, silky soup without using heavy cream.
  • Add cheese gradually off the heat to prevent graininess or separation.
  • Use fresh broccoli rather than frozen to maintain the best texture and flavor.
  • Season the soup in layers by tasting and adjusting salt and pepper at multiple stages.
  • To make it vegan, substitute cheddar with vegan cheese, and use plant-based milk and broth.
  • For extra flavor, add a pinch of cayenne pepper or smoked paprika.
  • Feel free to add extra veggies like carrots, celery, or cauliflower.
  • Protein additions such as cooked chicken, bacon bits, or sausage can turn this into a heartier meal.
  • Store leftovers in airtight containers in the refrigerator for up to 3 days.
  • This soup freezes well if the cheese is left out and added fresh when reheating.

Nutrition

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

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