This creamy crock pot soup is a warm hug in a bowl! With tender potatoes, bright broccoli, and lots of cheesy goodness, it’s everything you want on a chilly day.
Making it is a breeze—just toss your ingredients in, let it cook, and get cozy! I love serving it with crusty bread for dipping. Yum! 🥖
Key Ingredients & Substitutions
Potatoes: I recommend using russet or Yukon gold potatoes. They break down well and give the soup a creamy texture. If you’re watching carbs, cauliflower can be a great substitute for a lower-carb version!
Broccoli: Fresh is best for this recipe to maintain texture. However, frozen broccoli florets are a solid substitute if you’re in a pinch. Just toss them in during the last 30 minutes of cooking!
Cheddar Cheese: Sharp cheddar adds a great flavor, but you can mix it with Monterey Jack or Colby for a milder taste. If you’re dairy-free, try a vegan cheese alternative that melts well.
Sour Cream: Full-fat sour cream gives the soup richness, but Greek yogurt can be a healthier option. For a non-dairy choice, look for plant-based sour cream or omit it altogether.
How Do I Make the Soup Creamy Without Overcooking the Vegetables?
The trick to keeping your soup creamy while ensuring your vegetables are perfectly tender is in timing and technique. Here’s how to get it right:
- Cook your vegetables in the broth for the recommended time until they’re tender. This usually takes about 6-7 hours on low.
- Make a roux to thicken your soup in a separate saucepan. This involves whisking flour and butter together before adding milk. It helps achieve that creamy texture!
- Combine the roux with your cooked vegetable soup in the last 30 minutes of cooking, and stir in your cheese and sour cream. This prevents overcooked veggies while ensuring everything blends smoothly.
Enjoy your delicious soup with a side of warm bread for dipping!
Easy Crock Pot Potato Broccoli Cheddar Soup
Ingredients You’ll Need:
For the Soup:
- 4 large potatoes, peeled and diced
- 3 cups fresh broccoli florets
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
For the Creamy Mixture:
- 2 cups shredded sharp cheddar cheese
- 1 cup milk (whole or 2%)
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 4 tbsp butter
Seasoning:
- Salt and pepper to taste
- Optional: 1/4 tsp paprika or cayenne pepper for a little heat
How Much Time Will You Need?
This delicious soup takes about 20 minutes to prep and then a total of 6-7 hours on low in the crock pot (or 3-4 hours on high). Just set it and forget it until it’s time to eat!
Step-by-Step Instructions:
1. Prepare the Base:
In your crock pot, combine the diced potatoes, fresh broccoli florets, finely chopped onion, minced garlic, and chicken broth. Give everything a gentle stir to mix it up.
2. Cook It Slow:
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s done when the potatoes and broccoli are tender. Your kitchen will smell amazing!
3. Make It Creamy:
About 30 minutes before you’re ready to eat, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. This step thickens your soup!
4. Combine the Mixture:
Now, gradually whisk in the milk until the mixture thickens slightly (about 3-5 minutes). Once thick, stir this creamy mixture into the crock pot with the veggies. Add the shredded cheddar cheese and sour cream, mixing until the cheese is melted and everything is nice and creamy.
5. Season It Up:
Sprinkle in salt and pepper to taste, and if you want a little kick, add in the optional paprika or cayenne pepper. Cook on low for another 20-30 minutes to let all the flavors blend together.
6. Serve and Enjoy:
Once ready, ladle the soup into bowls and garnish with extra cheddar cheese or fresh herbs if you’d like. Serve hot with some crusty bread and enjoy your cozy, cheesy crock pot soup!
Frequently Asked Questions (FAQ)
Can I Use Frozen Broccoli in This Recipe?
Yes, you can use frozen broccoli! Just add it to the crock pot during the last 30 minutes of cooking to ensure it doesn’t become mushy. Fresh broccoli works best for texture, but frozen is a convenient alternative.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply substitute the chicken broth with vegetable broth. All other ingredients are already vegetarian-friendly, so you’re good to go!
Can I Make This Soup Dairy-Free?
Absolutely! You can use a dairy-free cheese alternative for the cheddar and substitute coconut cream or almond milk in place of regular milk and sour cream. Just make sure the alternatives melt well for a creamy texture.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of milk if needed to restore creaminess. You can also reheat it in the microwave!
