Crock Pot Potato Broccoli Cheddar Soup

📖 Description:

This creamy, cheesy, and hearty soup is a comfort food classic made effortlessly in your crock pot. The combination of tender potatoes, broccoli florets, and sharp cheddar cheese creates a rich and flavorful meal that’s perfect for chilly days or an easy weeknight dinner. Let your slow cooker do the work while you enjoy a warm bowl of goodness.

📝 Ingredients for Crock Pot Potato Broccoli Cheddar Soup

• 4 cups broccoli florets (fresh or frozen)

• 3 cups potatoes, peeled and diced

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 3 cups vegetable or chicken broth

• 1 ½ cups whole milk (or half-and-half for richer texture)

• 2 cups sharp cheddar cheese, shredded

• 2 tbsp cream cheese (optional, for extra creaminess)

• Salt and pepper to taste

• ½ tsp paprika (optional)

• ¼ tsp ground nutmeg (optional)

• Crumbled bacon or extra cheese (for garnish)

🥄 Instructions:

1. Prepare the base: Add diced potatoes, chopped onions, garlic, and broccoli to your crock pot.

2. Add broth: Pour in the broth and season with salt, pepper, paprika, and nutmeg.

3. Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes and broccoli are very tender.

4. Blend (optional): Use an immersion blender to puree part or all of the soup for a smoother consistency, if desired.

5. Add dairy: Stir in milk, cream cheese, and shredded cheddar. Cover and cook for another 15–20 minutes until the cheese is melted and soup is creamy.

6. Serve: Garnish with extra cheese, crumbled bacon, or fresh herbs.

🧀 Notes:

• For a vegetarian version, use vegetable broth and skip bacon garnish.

• Sharp cheddar gives the best flavor, but feel free to experiment with mild or white cheddar.

• Add carrots or cauliflower for extra vegetables.

• Blending gives a creamier texture, but you can leave it chunky for a rustic feel.

💡 Tips:

• Pre-shred your cheese from a block for the smoothest melting. Pre-packaged shredded cheese often contains anti-caking agents.

• For ultra-creamy texture, add ½ cup of heavy cream before serving.

• Don’t overcook after adding the cheese to avoid curdling.

• Freeze leftovers in airtight containers up to 2 months.

🍽️ Servings:

Serves 6–8 people
Perfect for family dinners or meal prepping for the week.

⚖️ Nutritional Info (Per serving, approx.):

• Calories: 310

• Protein: 12g

• Fat: 18g

• Saturated Fat: 10g

• Carbohydrates: 25g

• Fiber: 4g

• Sugars: 4g

• Sodium: 540mg

• Calcium: 250mg

(Varies depending on specific ingredients and quantities)

🌿 Benefits:

• Vegetable-rich: Packed with broccoli and potatoes for fiber, vitamins C & K, and antioxidants.

• Comfort food: Satisfying and cozy without being too heavy.

• Customizable: Adapt with dietary needs—gluten-free, vegetarian, or lower-fat.

• Hands-off cooking: Crock pot makes it super easy and stress-free.

❓Q&A:

Q: Can I use frozen broccoli?
A: Yes, frozen works well. Add it during the last 1–2 hours so it doesn’t get too mushy.

Q: Can I make this dairy-free?
A: Use dairy-free milk (like oat or almond) and vegan cheese. Skip cream cheese or use a vegan substitute.

Q: How do I thicken the soup more?
A: Blend more of the soup or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) near the end.

Q: Is it freezer-friendly?
A: Yes! Let cool completely, then store in portions. Reheat gently on the stove or microwave.