Crock Pot Potato Broccoli Cheddar Soup

Description:

This Crock Pot Potato Broccoli Cheddar Soup is the ultimate comfort food — creamy, cheesy, and packed with tender potatoes and nutritious broccoli. It’s perfect for busy weekdays when you want something hearty and satisfying ready to go. Just toss the ingredients in your slow cooker and let it do the work!

🧾 Ingredients for Crock Pot Potato Broccoli Cheddar Soup

• 4 cups potatoes, peeled and diced

• 3 cups broccoli florets (fresh or frozen)

• 1 small onion, diced

• 3 cloves garlic, minced

• 3 cups vegetable broth (or chicken broth)

• 1 ½ cups shredded sharp cheddar cheese

• 1 cup milk (or half-and-half for creamier texture)

• ¼ cup all-purpose flour

• 2 tbsp butter

• Salt and pepper to taste

• Optional garnish: extra cheese, green onions, croutons, or bacon bits

🍲 Instructions:

1. Prep the Base:

   • Add potatoes, broccoli, onion, garlic, and broth to the Crock Pot.

   • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until vegetables are tender.

2. Make the Cheese Mixture:

   • About 30 minutes before serving, melt butter in a saucepan.

   • Whisk in flour to form a roux, cook 1 minute.

   • Slowly whisk in milk. Cook until thickened.

   • Stir in shredded cheddar until melted and smooth.

3. Combine:

   • Stir cheese mixture into Crock Pot.

   • Mash some of the potatoes in the soup for a thicker texture (optional).

   • Season with salt and pepper to taste.

4. Serve Hot:

   • Ladle into bowls and top with garnish if desired.

📌 Notes:

• You can use frozen broccoli—add it during the last 1 hour of cooking to prevent overcooking.

• For a smoother soup, use an immersion blender before adding the cheese mixture.

• Sharp cheddar gives the best flavor but you can mix with mild or white cheddar.

💡 Tips:

• Want it thicker? Add a bit of cornstarch slurry at the end if needed.

• For extra richness, substitute cream for milk.

• Use Yukon Gold potatoes for a naturally buttery texture.

• Stir cheese in gradually to prevent clumping or separation.

🍽️ Servings:

Makes 6 servings

🔢 Nutritional Info (Per Serving, Approx.):

• Calories: 310

• Protein: 12g

• Carbohydrates: 30g

• Fat: 17g

• Saturated Fat: 9g

• Fiber: 4g

• Sugar: 4g

• Sodium: 620mg

🌱 Health Benefits:

• Potatoes provide potassium and fiber.

• Broccoli is rich in Vitamin C, K, and antioxidants.

• Cheddar cheese offers calcium and protein.

• A comforting way to sneak more vegetables into your diet!

❓Q&A Section:

Q: Can I make this soup gluten-free?

A: Yes! Use a gluten-free flour blend or cornstarch to thicken the soup.

Q: How long does it last in the fridge?

A: Store in an airtight container for up to 4 days. Reheat on the stove or microwave.

Q: Can I freeze this soup?

A: It’s best fresh, but you can freeze it. Just note that the cheese and milk may separate slightly upon thawing—stir well when reheating.

Q: Can I add meat?

A: Yes! Add cooked, chopped chicken or bacon toward the end of cooking for extra protein.