Indulge in the warmth of a creamy bowl of Potato Broccoli Cheddar Soup—a comforting classic that brings together hearty vegetables and melted cheddar cheese in every spoonful. The blend of tender potatoes and fresh broccoli creates a wholesome base that’s both filling and flavorful. Perfectly suited for chilly nights, this soup is made even easier in the crockpot, allowing all the flavors to meld over several hours. It’s a crowd-pleaser for family meals, cozy gatherings, or even a solo night in. Top with fresh chives or a sprinkle of extra cheese for an irresistible finishing touch that’ll have everyone asking for seconds.
Full recipe:
Ingredients:
- 4 cups broccoli florets
- 4 medium russet potatoes, peeled and diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh chives, chopped (optional for garnish)
Directions:
- In a crockpot, combine broccoli, diced potatoes, chopped onion, and minced garlic.
- Pour vegetable broth over the vegetables, stirring gently to combine.
- Cover and cook on low for 6-7 hours, or until potatoes and broccoli are very tender.
- Once cooked, use an immersion blender to blend the soup to your desired consistency—smooth or slightly chunky.
- Stir in shredded cheddar cheese and heavy cream, mixing until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh chopped chives, if desired.
Prep Time: 15 minutes | Cooking Time: 6-7 hours | Total Time: ~7 hours
Kcal: 360 kcal per serving | Servings: 6 servings
The Ultimate Comfort Dish for Chilly Days
As the seasons shift and temperatures drop, there’s nothing quite like the warmth of a rich, creamy soup to bring comfort to the table. This Crockpot Potato Broccoli Cheddar Soup combines three beloved ingredients—potatoes, broccoli, and cheddar cheese—to create a satisfying and savory dish that hits all the right notes. The recipe takes the classic broccoli cheddar soup to new heights by adding hearty potatoes and using the ease of a slow cooker, letting the flavors meld while you go about your day. It’s truly a set-it-and-forget-it meal, ideal for busy people looking to enjoy a home-cooked dinner with minimal effort.
Origins of Broccoli Cheddar Soup
Broccoli cheddar soup became a popular item on menus across North America in the late 20th century, finding a place on the menus of casual dining establishments and gaining fame as a “comfort food” item that’s as filling as it is delicious. Originating as a way to make vegetables more appealing, the recipe pairs nutrient-rich broccoli with creamy cheese, transforming it into a dish that even picky eaters enjoy. Adding potatoes as a base elevates it further by adding heartiness and a creamy texture without needing additional thickening agents.
Health Benefits of This Soup
One of the great things about this recipe is that it’s not only delicious but also packed with nutrients. Here are a few health benefits from the primary ingredients:
- Broccoli: Known for being high in fiber, vitamins C and K, and folate, broccoli is one of the healthiest vegetables around. It’s rich in antioxidants and can help reduce inflammation, support the immune system, and promote healthy digestion.
- Potatoes: Potatoes are often misunderstood, but they’re an excellent source of potassium, vitamin C, and B vitamins. The fiber in potatoes also helps with digestion, and their starchy nature provides lasting energy. Plus, in this soup, they add a creamy texture without relying on too much heavy cream.
- Cheddar Cheese: Cheese adds a depth of flavor that’s hard to beat. Cheddar contains calcium, protein, and phosphorus, all essential for strong bones and overall health. When used in moderation, cheese also contributes healthy fats, which are crucial for satiety.
- Garlic and Onions: Not only do these aromatics enhance the flavor of the soup, but they’re also known for their immune-boosting and anti-inflammatory properties, helping to ward off seasonal colds.
Why This Recipe Stands Out
This Crockpot Potato Broccoli Cheddar Soup is unique for several reasons. First, it’s made in a crockpot, which means the flavors have hours to meld together, creating a depth that stovetop versions can’t quite match. The extended cooking time allows the potatoes to become ultra-tender, and the broccoli infuses its flavor throughout the broth, making each spoonful a balanced mix of all the key ingredients. Additionally, the use of shredded cheddar cheese in the final stage creates a luxurious, creamy finish that’s difficult to resist.
Conclusion
The hands-off nature of crockpot cooking makes this recipe perfect for busy weeknights or lazy weekends. Prep the ingredients in the morning, let them cook throughout the day, and when dinnertime rolls around, you’ll have a warm and hearty soup ready to enjoy. It’s a wonderful recipe for meal prep, too, as it stores well and can be reheated without losing its creamy texture.
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Creamy Potato Broccoli Cheddar Soup
- Total Time: 0 hours
Description
Indulge in the warmth of a creamy bowl of Potato Broccoli Cheddar Soup—a comforting classic that brings together hearty vegetables and melted cheddar cheese in every spoonful. The blend of tender potatoes and fresh broccoli creates a wholesome base that’s both filling and flavorful. Perfectly suited for chilly nights, this soup is made even easier in the crockpot, allowing all the flavors to meld over several hours. It’s a crowd-pleaser for family meals, cozy gatherings, or even a solo night in. Top with fresh chives or a sprinkle of extra cheese for an irresistible finishing touch that’ll have everyone asking for seconds.
Ingredients
- 4 cups broccoli florets
- 4 medium russet potatoes, peeled and diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh chives, chopped (optional for garnish)
Instructions
- In a crockpot, combine broccoli, diced potatoes, chopped onion, and minced garlic.
- Pour vegetable broth over the vegetables, stirring gently to combine.
- Cover and cook on low for 6-7 hours, or until potatoes and broccoli are very tender.
- Once cooked, use an immersion blender to blend the soup to your desired consistency—smooth or slightly chunky.
- Stir in shredded cheddar cheese and heavy cream, mixing until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh chopped chives, if desired.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
