Crockpot Potato Broccoli Cheddar Soup

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Nothing says comfort like a creamy, cheesy bowl of potato and broccoli soup. This Crockpot Potato Broccoli Cheddar Soup is the perfect dish for busy days when you want a warm, hearty meal without spending too much time in the kitchen. The combination of tender potatoes, vibrant broccoli, and rich cheddar cheese makes this soup a family favorite. Plus, it’s super easy to prepare with the help of your trusty crockpot!

The beauty of this recipe is its versatility—whether you prefer a smoother texture or a chunkier soup, you can adjust the consistency to your liking. The slow-cooking process ensures that the flavors meld together beautifully, and the addition of cream and cheese at the end gives the soup a luscious, velvety finish. Serve it with your favorite toppings, like croutons or crispy bacon bits, for added flavor and texture.

This soup is an ideal choice for a cozy meal on a chilly day or as a side dish for any occasion. With its mix of vegetables and creamy goodness, it’s sure to satisfy everyone at the table.

Ingredients:

For the Soup:

  • 4 cups diced potatoes (about 4 medium potatoes)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 cups fresh broccoli florets
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

For Creaminess and Toppings:

  • 1 cup shredded cheddar cheese (plus extra for topping)
  • 1 cup heavy cream (or milk for a lighter option)

Optional Toppings:

  • Chopped green onions
  • Croutons
  • Bacon bits

Directions:

  1. Combine Ingredients:
    In your crockpot, combine the diced potatoes, chopped onion, minced garlic, fresh broccoli florets, vegetable broth, salt, pepper, and paprika. Stir everything together until well-mixed.
  2. Cook the Soup:
    Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender.
  3. Blend the Soup:
    Once the soup is cooked, use an immersion blender to puree the soup to your desired consistency. If you like your soup a bit chunkier, blend just half of it.
  4. Finish the Soup:
    Stir in the heavy cream (or milk) and shredded cheddar cheese. Mix until the cheese has melted and the soup is creamy and smooth.
  5. Serve and Garnish:
    Ladle the soup into bowls and garnish with extra shredded cheese and your choice of optional toppings such as chopped green onions, croutons, or bacon bits.

Nutritional Insight:
This soup offers a satisfying combination of fiber from the potatoes and broccoli, along with the comforting richness of cream and cheese. The cheddar cheese adds calcium and protein, while the broccoli provides essential vitamins and antioxidants. For a lighter option, using milk instead of heavy cream can reduce the fat content without compromising on flavor.

Dietary Considerations:
This soup can be made vegetarian and can also be adapted to be gluten-free. To make it lighter, you can substitute the heavy cream with milk or a dairy-free alternative. For those following a lower-fat diet, consider using reduced-fat cheese. The recipe is already naturally nut-free and can be easily customized to fit various dietary preferences.

Sharing and Commenting is Caring:
If you’ve made this Crockpot Potato Broccoli Cheddar Soup, I’d love to hear how it turned out! Share your experience in the comments, and let others know how you made it your own. Your thoughts and feedback not only inspire others but also help build a community of home cooks sharing the joy of delicious meals!