I recently tried a recipe featuring crisp broccoli, tender potatoes, and melted cheddar, all simmered with chicken broth and heavy cream into a delightful Broccoli Cheddar And Potato Soup. Fresh garlic and chopped onions add a distinct layer of flavor that turns these simple ingredients into a memorable bowl.

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I’ve always been fascinated by how a few simple ingredients can completely transform a meal. I stumbled across this recipe for Crockpot Potato Broccoli Cheddar Soup and i couldn’t resist giving it a go.

Using 6 cups broccoli florets from 2 heads, 1 cup chopped onion and 3 cups peeled and diced potatoes, i knew i was in for an interesting ride. I added 3 cloves of minced garlic and mixed in 4 cups chicken broth then poured in a cup of heavy cream along with 3 cups shredded cheddar cheese.

The mix of these elements reminded me a bit of some classic Broccoli Cheddar And Potato Soup recipes i have tried before. A splash of salt, a dash of black pepper and even some paprika really made it worth experimenting with.

Its a fun, hearty soup that brings together a ton of flavor without any fuss and i hope it surprises you too.

Why I Like this Recipe

I like this recipe cause it’s super easy to make in the crockpot and takes almost no time to prep. It makes a really creamy soup with plenty of cheesy flavor that I can’t get enough of. I also like that its loaded with veggies so even though its comfort food, I feel like I’m doing something healthy too. And honestly, nothing beats a warm bowl of this soup on a chilly day when you need a little extra comfort.

Ingredients

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Broccoli: Crisp, green cruciferous veggies providing ample fiber, vitamins, and a fresh earthy taste.
Potatoes: Diced, hearty tubers high in carbohydrates that offer energy and satisfying comfort.
Cheddar Cheese: Shredded, melty cheese rich in protein and fat, imparting a robust flavor.
Onion: Chopped aromatic vegetable that adds a hint of sweetness and essential nutrients.
Garlic: Minced, pungent bulbs known for zesty influence and potential health benefits.
Heavy Cream: Velvety, rich cream enhancing soup’s texture while lending an indulgent, smooth finish.
Chicken Broth: Savory liquid base brimming with robust flavor that perfectly ties all ingredients together.
Paprika: Optional spice adding a mild smoky note that brightens the overall creamy flavor beautifully.

Ingredient Quantities

6 cups broccoli florets (from 2 heads)

1 cup chopped onion

3 cups peeled and diced potatoes

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

3 cups shredded cheddar cheese

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika (optional)

How to Make this

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1. First, prep your veggies by chopping the onion, peeling and dicing the potatoes, and breaking the broccoli into florets from two heads. Don’t forget to mince the garlic too.

2. Add the chopped onion and minced garlic to the crockpot along with the diced potatoes and broccoli florets.

3. Pour in the 4 cups of chicken broth over the veggies and stir lightly so everything combines.

4. Season everything with 1 teaspoon salt, 1/2 teaspoon black pepper, and if you like a little extra flavor, add 1/2 teaspoon paprika.

5. Cover the crockpot and set it to cook on low heat. Let it simmer for about 4 to 6 hours until all the veggies are soft.

6. Once the veggies have softened, stir in the 1 cup of heavy cream into the soup.

7. Next, slowly mix in the 3 cups of shredded cheddar cheese while stirring so the cheese melts perfectly into the soup.

8. Keep stirring until the cheese is completely melted and the soup becomes creamy.

9. Taste your soup and adjust any seasonings if needed.

10. Serve the soup warm in bowls and enjoy the comforting flavors on a chilly day.

Equipment Needed

1. Crockpot – this is what you’ll use to cook the veggies slowly over a few hours
2. Chef’s knife – for chopping the onion, dicing the potatoes and breaking up the broccoli
3. Cutting board – essential for prepping all your veggies safely
4. Vegetable peeler – to peel the potatoes
5. Measuring cups and spoons – to measure out the chicken broth, heavy cream and seasonings correctly
6. Stirring spoon – you’ll need this for mixing the cheese and cream into the soup
7. Bowls and ladles – for serving the soup once it’s ready

FAQ

Can I use frozen broccoli instead of fresh?

Yeah, you can use frozen broccoli but it might get a little mushy. I’d suggest letting it thaw and drain a bit before adding it.

How long should I cook this soup in the crockpot?

Cook on low heat for about 6-8 hours or on high for 3-4 hours. Just don’t overdo it or the potatoes might break down too much.

Can I make this recipe vegetarian?

Totally, you can swap the chicken broth for veggie broth and it’ll still be super tasty.

What if I like a thicker or thinner soup?

You can adjust the liquid. For a thicker soup, use a bit less broth or let it cook a bit longer uncovered. For a thinner soup, add a splash more broth when serving.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. When reheating, do it slowly on the stove over low-medium heat and stir frequently to avoid any curdling from the cream.

Crockpot Potato Broccoli Cheddar Soup Recipe Substitutions and Variations

If you dont have heavy cream, try using half and half or mix whole milk with a bit of melted butter for similar richness.
If chicken broth is scarce, you can substitute with vegetable broth to keep the flavor but make it a bit lighter.
If you don’t have regular potatoes, sweet potatoes can work well, offering a slight sweetness to the soup.
If cheddar cheese isn’t available, a mix of Colby Jack or Monterey Jack can give you a similar melt and creamy taste.
If chopped onion is missing, you might use garlic powder or a small amount of shallots for a milder flavor kick.

Pro Tips

1. Try adding the heavy cream and cheese after turning off the heat so that the cheese melts smoothly, instead of getting all clumpy and weird.
2. If you like a bit of extra kick, toss in a pinch of smoked paprika or cayenne pepper at the end to really elevate the flavor.
3. Use the freshest veggies you can find cause they make the soup taste way better than using old frozen ones.
4. Every now and then stir the soup while it’s cooking so the veggies cook evenly and nothing sticks to the bottom.

Crockpot Potato Broccoli Cheddar Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

474

kcal

Equipment: 1. Crockpot – this is what you’ll use to cook the veggies slowly over a few hours
2. Chef’s knife – for chopping the onion, dicing the potatoes and breaking up the broccoli
3. Cutting board – essential for prepping all your veggies safely
4. Vegetable peeler – to peel the potatoes
5. Measuring cups and spoons – to measure out the chicken broth, heavy cream and seasonings correctly
6. Stirring spoon – you’ll need this for mixing the cheese and cream into the soup
7. Bowls and ladles – for serving the soup once it’s ready

Ingredients

6 cups broccoli florets (from 2 heads)
1 cup chopped onion
3 cups peeled and diced potatoes
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
3 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional)

Directions

First, prep your veggies by chopping the onion, peeling and dicing the potatoes, and breaking the broccoli into florets from two heads. Don't forget to mince the garlic too.
Add the chopped onion and minced garlic to the crockpot along with the diced potatoes and broccoli florets.
Pour in the 4 cups of chicken broth over the veggies and stir lightly so everything combines.
Season everything with 1 teaspoon salt, 1/2 teaspoon black pepper, and if you like a little extra flavor, add 1/2 teaspoon paprika.
Cover the crockpot and set it to cook on low heat. Let it simmer for about 4 to 6 hours until all the veggies are soft.
Once the veggies have softened, stir in the 1 cup of heavy cream into the soup.
Next, slowly mix in the 3 cups of shredded cheddar cheese while stirring so the cheese melts perfectly into the soup.
Keep stirring until the cheese is completely melted and the soup becomes creamy.
Taste your soup and adjust any seasonings if needed.
Serve the soup warm in bowls and enjoy the comforting flavors on a chilly day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.