If you’re craving a cozy, comforting meal that feels like a warm hug in a bowl, you’ve got to try this Crockpot Potato Broccoli Cheddar Soup Recipe. It’s the perfect blend of tender potatoes, vibrant broccoli, and rich, melty cheddar that comes together effortlessly in your slow cooker. This soup is not only easy to make but wonderfully creamy and flavorful, making it an all-time favorite for chilly days or whenever you want a satisfying homemade soup without standing over the stove. Trust me, once you make it, this Crockpot Potato Broccoli Cheddar Soup Recipe will quickly become your go-to recipe for a nourishing, crowd-pleasing meal.
Ingredients You’ll Need
Getting the right ingredients is key to nailing the creamy texture and vibrant taste of this soup. Each ingredient plays an essential role, whether it’s adding freshness, creaminess, or that irresistible cheesy flavor.
- 32 oz frozen broccoli: This adds the perfect veggie punch with minimal prep, bringing both color and nutrition to your soup.
- 2 Idaho potatoes, peeled and cubed: They create a hearty base with lovely texture and soak up all the flavors.
- 1 can (10.5 oz) cream of chicken soup: Contributes a warm, savory creaminess that makes the soup so comforting.
- 1 can (10.5 oz) cream of mushroom soup: Adds depth and a subtle earthiness, balancing the flavors beautifully.
- 1 small yellow onion, sliced: Brings sweetness and aromatic depth once cooked down.
- 2 cloves garlic, minced (1.5 tsp): Offers a punch of flavor, brightening the overall taste.
- 1 can (14 oz) chicken broth: Keeps the soup perfectly juicy without being too watery.
- 1/4 stick butter: Enriches the soup with luscious creaminess and a subtle richness.
- 1 block Velveeta cheese, cubed: The secret to that melty, creamy cheddar goodness everyone adores.
- 1 tsp flour: Helps thicken the soup so it clings deliciously to your spoon.
- Salt and pepper to taste: Essential to bring all the flavors together and season the soup perfectly.
How to Make Crockpot Potato Broccoli Cheddar Soup Recipe
Step 1: Prepare the Ingredients
Start by peeling and cubing your Idaho potatoes, slicing the yellow onion into thin strips, and mincing the garlic cloves. Doing this prep work before you start layering the crockpot means everything cooks evenly and you’ll get that perfectly tender texture.
Step 2: Assemble in the Crockpot
Next, place all your ingredients into the crockpot except for the Velveeta cheese. This includes the frozen broccoli, potatoes, cream of chicken and mushroom soups, sliced onion, minced garlic, chicken broth, butter, and flour. Giving everything a little stir helps distribute the flavors and ingredients evenly before cooking.
Step 3: Cook on High
Set your crockpot to high and let the soup cook for 4 to 5 hours. This slow, steady heat allows the potatoes to soften completely and the flavors to meld into that signature rich base of the Crockpot Potato Broccoli Cheddar Soup Recipe. The kitchen will start smelling amazing about halfway through, and you’re in for a treat!
Step 4: Add the Velveeta Cheese
About 30 minutes before you’re ready to serve, add the cubed Velveeta cheese into the crockpot. Stir it in gently so it melts smoothly into the soup, creating that velvety cheesy texture that makes this recipe such a crowd-pleaser.
Step 5: Final Seasoning and Serve
Give your soup a taste and season with salt and pepper as needed. This last step ensures every spoonful bursts with balanced flavor. Serve the soup hot, and get ready to enjoy each comforting, cheesy bite!
How to Serve Crockpot Potato Broccoli Cheddar Soup Recipe
Garnishes
To make your soup truly shine at the table, think about garnishes that complement and add a little extra flair. Crispy crumbled bacon, a sprinkle of freshly shredded sharp cheddar, or chopped green onions bring texture and a burst of freshness. A dollop of sour cream can also add creaminess and tang to balance the richness.
Side Dishes
This soup pairs beautifully with crusty bread or warm homemade biscuits, perfect for dunking into the creamy goodness. A simple side salad with a zesty vinaigrette can lighten up the meal, making it perfect for lunch or dinner any day of the week.
Creative Ways to Present
For a fun twist, serve the Crockpot Potato Broccoli Cheddar Soup Recipe in hollowed-out bread bowls. They’re perfect not only for keeping the soup warm but also add a rustic charm to your presentation. Or, sprinkle some toasted nuts or seeds on top for a surprising crunch.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator. It will keep well for up to 3 to 4 days, making it such a great option for meal prep or quick lunches during the week. Just be sure to stir before reheating as the cheese might separate slightly.
Freezing
This soup freezes beautifully. Portion it out into freezer-safe containers, leaving some room at the top for expansion. It can be frozen for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat your soup gently on the stovetop over low to medium heat, stirring often to prevent sticking and to help the cheese reincorporate smoothly. If it thickens too much, add a splash of chicken broth or milk to get the perfect silky texture again.
FAQs
Can I use fresh broccoli instead of frozen?
Absolutely! Fresh broccoli works well, but since it cooks faster than frozen, add it during the last hour of cooking to prevent it from getting too mushy.
Is Velveeta necessary for the cheese flavor?
Velveeta gives the soup its signature silky melt and creamy texture. If you prefer, you can substitute with sharp cheddar cheese, but add it at the end and stir gently to avoid clumping.
Can I make this soup vegetarian?
Yes! Simply replace the cream of chicken soup with cream of mushroom soup only, and use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
What if I don’t have a crockpot?
You can make this soup on the stove by simmering all ingredients (except cheese) in a large pot for about 45 minutes until potatoes are tender, then stir in cheese at the end until melted.
How thick should the soup be?
The soup should be creamy with a medium-thick consistency that coats your spoon nicely without being too runny or overly thick. The flour and cheese help with that perfect texture.
Final Thoughts
I truly hope you give this Crockpot Potato Broccoli Cheddar Soup Recipe a try soon—it’s one of those unbeatable comfort foods that feels like homemade love in every bite. Easy to prepare, full of flavor, and wonderfully versatile, it’s perfect for warming up any day of the year. Once you taste this soup, I’m confident it will become a treasured recipe in your kitchen, just like it is in mine.
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Crockpot Potato Broccoli Cheddar Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 7 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Crockpot Potato Broccoli Cheddar Soup is a creamy, cheesy delight perfect for chilly days. Combining tender potatoes, wholesome broccoli, and rich Velveeta cheese cooked slowly in a crockpot, this easy-to-make soup is hearty, flavorful, and ready to warm your soul with minimal prep.
Ingredients
Vegetables
- 32 oz frozen broccoli
- 2 Idaho potatoes, peeled and cubed
- 1 small yellow onion, sliced
- 2 cloves garlic, minced (about 1.5 tsp)
Broths and Soups
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (14 oz) chicken broth
Dairy and Cheese
- 1/4 stick butter (about 2 tablespoons)
- 1 block Velveeta cheese, cubed (8 oz)
Other
- 1 tsp flour
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Peel and cube the Idaho potatoes, slice the yellow onion thinly, and mince the garlic cloves carefully to release their flavor.
- Assemble in Crockpot: Add the frozen broccoli, cubed potatoes, sliced onion, minced garlic, cream of chicken soup, cream of mushroom soup, chicken broth, butter, flour, salt, and pepper into the crockpot. Stir lightly to combine ingredients evenly.
- Cook: Set your crockpot to the high setting and cook the mixture for 4 to 5 hours until the potatoes are fork-tender and all the flavors meld beautifully.
- Add Cheese: About 30 minutes before the soup is done, stir in the cubed Velveeta cheese. Allow it to melt completely and infuse the soup with creamy cheddar flavor.
- Serve: Taste and adjust seasonings with additional salt and pepper as needed. Serve the soup hot for a comforting meal.
Notes
- Using frozen broccoli saves prep time and maintains a tender texture in the soup.
- Velveeta cheese melts smoothly, making the soup creamy without graininess.
- If you prefer a thicker soup, sprinkle the flour gradually and stir well to avoid lumps.
- This soup can be made vegetarian by substituting cream of mushroom soup and vegetable broth instead of chicken-based products.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
