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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 a warm, creamy, and comforting slow cooker meal that combines tender Yukon Gold potatoes, fresh broccoli florets, and sharp cheddar cheese into a rich, velvety soup. Perfect for busy weeknights or cozy weekends, it requires minimal prep and delivers maximum flavor with a family-friendly, customizable recipe that also freezes well for later enjoyment.

Ingredients

Scale

Vegetables and Aromatics

  • 4 cups Yukon Gold potatoes, peeled and diced
  • 3 cups fresh broccoli florets, chopped
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced

Liquids

  • 4 cups chicken or vegetable broth
  • 2 cups milk or cream

Thickening Agents

  • 4 tablespoons butter, divided
  • 4 tablespoons all-purpose flour (or gluten-free flour for gluten-free option)

Dairy

  • 2 cups sharp cheddar cheese, shredded

Seasonings

  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika

Instructions

  1. Prepare Your Ingredients: Peel and dice the Yukon Gold potatoes into bite-sized pieces. Chop the broccoli into small florets and finely dice the onion and garlic to ensure even cooking and flavor melding.
  2. Sauté Onion and Garlic: Melt 2 tablespoons of butter in a skillet over medium heat. Sauté the diced onion and minced garlic until soft and fragrant to build a rich, savory base for the soup.
  3. Combine in Crockpot: Transfer the sautéed onion and garlic to the slow cooker. Add the diced potatoes, broccoli florets, chicken or vegetable broth, salt, pepper, and paprika. Stir gently to combine all ingredients thoroughly.
  4. Cook Slowly: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender and broccoli is cooked through, infusing the soup with vibrant flavor.
  5. Thicken and Add Cheese: In a small pan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes without browning. Slowly pour in the milk or cream, whisking continuously until the mixture is smooth and thickened. Pour this into the crockpot and stir well. Add the shredded cheddar cheese last, folding it in gently until fully melted for a creamy, luscious finish.
  6. Final Adjustments: Taste and adjust seasoning with additional salt or pepper as desired. For a smoother texture, pulse with an immersion blender for a few seconds, leaving some chunks for texture.

Notes

  • Use fresh broccoli for best texture and flavor, though frozen works in a pinch.
  • Don’t skip making the roux with butter and flour to ensure the soup thickens properly without lumps.
  • Choose good quality sharp cheddar cheese for rich, vibrant flavor.
  • Cook on low heat for best flavor melding and tender vegetables.
  • Add cheese at the end to prevent grainy texture.
  • For a dairy-free version, substitute milk/cream with coconut or almond milk and cheddar with dairy-free cheese alternatives.
  • To make it gluten-free, replace all-purpose flour with gluten-free flour or cornstarch in the roux.
  • The soup freezes well for up to 2 months; slightly undercook broccoli if freezing to maintain texture.

Nutrition

Keywords: crockpot soup, potato broccoli cheddar soup, slow cooker soup, creamy soup, comfort food, gluten-free soup, easy dinner

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