Crockpot Creamy Cheese Broccoli Potato Soup Recipe
When it comes to cozy, hearty meals, nothing beats a rich, creamy soup that practically cooks itself. Enter the Crockpot Creamy Cheese Broccoli Potato Soup: a velvety dish packed with the goodness of tender broccoli, hearty potatoes, and melted cheese.
Equipment
- A 6-quart (or larger) Crockpot
- Sharp kitchen knives (for chopping vegetables)
- A potato masher
- Measuring cups and spoons
- Ladle and serving bowls
Ingredients
Vegetables:
- 4 cups fresh broccoli florets chopped
- 3 medium russet potatoes peeled and diced
- 1 medium carrot shredded
- 1 medium onion finely diced
- 2 –3 garlic cloves minced
Liquids and Dairy:
- 4 cups low-sodium chicken or vegetable broth
- 2 cups milk whole or 2%
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
Seasoning:
- 1 tsp salt adjust to taste
- 1 tsp black pepper
- ½ tsp smoked paprika optional, for added depth
Optional Toppings:
- Extra shredded cheese
- Croutons or crisp bacon bits
- Fresh parsley chopped
Instructions
Step 1: Prepare Your Ingredients
- Start by washing all the vegetables under cold water. Cut the broccoli into small pieces and the potatoes into small cubes so they cook evenly. Chop the garlic into tiny bits and cut the onion into small pieces for more flavor. If the cheese isn’t already shredded, grate it so it melts easily while cooking.
Step 2: Sauté the Aromatics
- Heat a small amount of oil or butter in a skillet over medium heat. Add the minced garlic and chopped onion, cooking them until softened and fragrant. This step is crucial as it helps release their rich flavors, which will enhance the overall taste of the soup.
Step 3: Combine Ingredients in the Crockpot
- Transfer the sautéed garlic and onion into your 6-quart Crockpot. Add the broccoli florets, diced potatoes, vegetable or chicken stock, and your choice of seasonings such as salt, pepper, and thyme. Stir everything gently to ensure the ingredients are evenly distributed.
Step 4: Cook on Low Heat
- Set the Crockpot to low and let the soup cook for 6-8 hours. If you're in a hurry, you can cook it on high for 3-4 hours, but low heat gives better flavor. Stir it now and then to stop it from sticking and check if the veggies are soft.
Step 5: Blend for a Creamy Texture
- Once the cooking time is complete and the vegetables are soft, use a potato masher to break down the potatoes slightly, or employ an immersion blender directly in the Crockpot for a smoother, creamier consistency. If you prefer a chunkier soup, limit blending to just a portion of the mixture.
Step 6: Add the Cheese and Milk
- Reduce the Crockpot to the warm setting and slowly stir in the shredded cheese, allowing it to melt seamlessly into the soup. Gradually add milk or cream, depending on your desired level of creaminess, and combine well. Adjust seasoning if needed based on your taste preferences.
Step 7: Serve and Garnish
- Ladle the hot, creamy soup into serving bowls and garnish with your chosen optional toppings, such as crisp bacon bits, croutons, or fresh parsley. Serve immediately to enjoy this comforting dish at its best.
Notes
When making this Crockpot Creamy Cheese Broccoli Potato Soup, keep in mind to stir occasionally for even cooking and to avoid clumping of cheese. Adjust seasoning to taste at the end for perfect flavor balance, and ensure all vegetables are cut evenly for optimal texture. Use freshly shredded cheese for a creamier consistency.