This Crockpot Potato Broccoli Cheddar Soup is a creamy, comforting, and cheesy delight that’s perfect for cold days or when you need a satisfying meal without too much effort. The slow cooker does most of the work for you, and with simple ingredients like potatoes, broccoli, cheddar cheese, and creamy soups, this dish is both delicious and easy to prepare. Plus, the addition of Velveeta cheese gives the soup an extra creamy texture that makes it irresistible!
Why You’ll Love This Crockpot Potato Broccoli Cheddar Soup :
This Crockpot Potato Broccoli Cheddar Soup is the ultimate comfort food. The potatoes and broccoli cook down to tender perfection in the crockpot, while the Velveeta cheese and cream of chicken and mushroom soups create a rich, creamy base. The garlic and onion add a savory depth of flavor, making every spoonful hearty and satisfying. It’s a set-it-and-forget-it recipe that delivers delicious results every time, and it’s perfect for feeding a crowd or meal prepping for the week!
“This soup is so creamy and comforting, it’s like a hug in a bowl! I love how easy it is to make in the crockpot, and the combination of broccoli, potatoes, and cheddar cheese is always a winner.”
Ingredients You’ll Need for Crockpot Potato Broccoli Cheddar Soup :
Here’s what you’ll need to make this rich and creamy Crockpot Potato Broccoli Cheddar Soup:
- 2 pounds frozen broccoli florets: The star veggie of the soup.
- 3 large potatoes, peeled and cubed: Adds heartiness and texture.
- 1 large onion, finely diced: Adds sweetness and flavor.
- 2 teaspoons minced garlic: For a savory boost.
- 1 ⅓ cups chicken broth: Forms part of the base and helps cook the vegetables.
- 4 tablespoons unsalted butter: Adds richness and flavor.
- 1 can cream of chicken soup: Contributes to the creamy texture.
- 1 can cream of mushroom soup: Adds even more creaminess and flavor.
- 8 ounces Velveeta cheese, cubed: For extra creaminess and cheesy goodness.
- 2 teaspoons all-purpose flour: Helps thicken the soup.
- Salt and freshly ground black pepper: To season the soup to taste.
Step-by-Step Guide to Making Crockpot Potato Broccoli Cheddar Soup :
Step 1: Prepare the Broth Mixture
Start by dissolving 2 teaspoons of all-purpose flour into the 1 ⅓ cups of chicken broth. This step is important to prevent lumps and ensure a smooth consistency when the soup cooks. The flour helps thicken the soup as it simmers in the crockpot.
“Dissolving the flour in the broth before adding it to the crockpot ensures that your soup will be thick and creamy without clumps.”
Step 2: Add the Ingredients to the Crockpot
Place the cubed potatoes, diced onion, minced garlic, frozen broccoli florets, Velveeta cheese, and both cans of soup (cream of chicken and cream of mushroom) into your crockpot. Pour the broth-flour mixture over these ingredients, ensuring everything is evenly distributed.
Step 3: Slow Cook the Soup
Cover the crockpot with the lid and set it to cook on high for 4 to 5 hours. This cooking time allows the potatoes and broccoli to become tender and for all the flavors to meld together beautifully.
Pro Tip: If you prefer to cook the soup on low, set the crockpot to low heat and cook for about 6 to 8 hours.
Step 4: Stir and Adjust Seasoning
After the cooking time is up, stir the soup thoroughly to combine all the ingredients. The cheese will have melted into the broth, creating a creamy and rich base. Taste the soup and adjust the seasoning with salt and freshly ground black pepper to suit your preferences.
Step 5: Serve and Enjoy!
Ladle the soup into bowls and serve hot. You can garnish with additional cheddar cheese, croutons, or fresh parsley for extra flavor and presentation. This soup pairs beautifully with a slice of warm, crusty bread or a side salad.
Pro Tip: For added richness, you can stir in a splash of heavy cream or sprinkle some shredded sharp cheddar cheese on top before serving.
Frequently Asked Questions :
Q: Can I use fresh broccoli instead of frozen broccoli?
A: Absolutely! Fresh broccoli will work just as well. Just make sure to chop it into small florets so that it cooks evenly in the crockpot.
Q: Can I make this soup ahead of time?
A: Yes! This soup stores well in the refrigerator for up to 4 days. Just reheat it on the stovetop or in the microwave before serving. If the soup thickens too much in the fridge, you can add a little extra broth or milk when reheating.
Q: Can I freeze Crockpot Potato Broccoli Cheddar Soup?
A: Yes, but keep in mind that the texture of the potatoes and dairy may change slightly after freezing. To freeze, let the soup cool completely, then transfer it to freezer-safe containers. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions for Crockpot Potato Broccoli Cheddar Soup :
This Crockpot Potato Broccoli Cheddar Soup is a comforting meal on its own, but here are a few ideas for sides and garnishes to elevate your meal:
- Crusty Bread: Perfect for dipping into the creamy soup.
- Grilled Cheese Sandwich: Pair with a melty grilled cheese for a classic combination.
- Side Salad: A fresh green salad with a light vinaigrette will balance the richness of the soup.
“I love serving this soup with warm, buttery garlic bread on the side—it’s the perfect complement to the rich, cheesy flavors of the soup!”
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Crockpot Potato Broccoli Cheddar Soup
This Crockpot Potato Broccoli Cheddar Soup is the perfect blend of creamy, cheesy, and hearty flavors—perfect for any day of the week! Enjoy!
Ingredients
- 2 pounds frozen broccoli florets
- 3 large potatoes, peeled and cubed
- 1 large onion, finely diced
- 2 teaspoons minced garlic
- 1 ⅓ cups chicken broth
- 4 tablespoons unsalted butter
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 8 ounces Velveeta cheese, cubed
- 2 teaspoons all-purpose flour
- Salt and freshly ground black pepper, to taste