Experience the rich flavors of our Crockpot Potato Broccoli Cheddar Soup, featuring tender broccoli florets, creamy potatoes, and velvety cheddar cheese, all simmered to perfection in your slow cooker.
Growing up, winters in our household were synonymous with my mom’s legendary soup days. Among the various concoctions she crafted, the Crockpot Potato Broccoli Cheddar Soup holds a special place in my heart. It was on one particularly frosty evening that she decided to throw together what we had left in our fridge—some broccoli, a few potatoes, and cheddar. As the snow piled up outside, the slow cooker bubbled away, filling our home with the comforting aromas of cooking vegetables and melting cheese. We gathered around the table, bowls steaming, and shared stories of our day, the warmth of the soup seeping into our conversation and making everything feel just right. This recipe is more than just food; it’s a reminder of those cozy evenings filled with laughter and the simple joy of a family meal.
Why You’ll Love This Crockpot Potato Broccoli Cheddar Soup
Our Crockpot Potato Broccoli Cheddar Soup stands out for several reasons:
Firstly, it capitalizes on the convenience of a slow cooker, allowing all the flavors to meld beautifully over several hours without any fuss. This method ensures that each spoonful is infused with the full, rich taste of perfectly softened potatoes and broccoli in a creamy cheddar base.
Additionally, the use of both cream of chicken and mushroom soups lends an unparalleled depth and creaminess to the broth, setting this soup apart from its peers. It’s an ideal choice for anyone looking for a comforting meal that requires minimal preparation but delivers maximum flavor.
Ingredients Notes
Crafting the perfect bowl of Crockpot Potato Broccoli Cheddar Soup begins with understanding the synergy between its ingredients. Here are some notes to help you get the best out of each one:
- Broccoli: Using frozen broccoli florets is not only convenient but ensures that the broccoli is perfectly tender by the time the soup is ready.
- Potatoes: Opt for starchy potatoes like Russets which break down slightly during cooking, thickening the soup naturally.
- Onion and Garlic: These aromatics form the flavor foundation. Sautéing them before adding to the crockpot can enhance their sweetness and complexity.
- Velvetta Cheese: Known for its smooth melt, Velvetta integrates seamlessly into the soup, providing a creamy, cheesy base without the risk of curdling.
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How To Make Crockpot Potato Broccoli Cheddar Soup
Let’s break down the making of this Crockpot Potato Broccoli Cheddar Soup into manageable steps to ensure you achieve the best flavor and texture:
- Step 1: Start by whisking the flour into the chicken broth until smooth. This mixture will help thicken the soup as it cooks.
- Step 2: Add the flour and broth mixture along with the potatoes, onions, garlic, frozen broccoli, cubes of Velvetta, and both cans of soup to the crockpot. This method allows each ingredient to release its flavors slowly, mingling with the others to create a complex broth.
- Step 3: Cover the crockpot and set it to cook on high for 4-5 hours. The slow cooking process is key to softening the potatoes and broccoli while infusing every bite with the savory notes of the broth and cheese.
- Step 4: Once the cooking time is up, give the soup a good stir to blend all the ingredients into a smooth, cohesive texture. Adjust the seasoning with salt and pepper before serving to ensure a perfectly seasoned bowl of soup.
Storage Options
This Crockpot Potato Broccoli Cheddar Soup can be stored in the refrigerator for up to 4 days, making it a fantastic option for meal prep or leftovers. Simply cool the soup completely before transferring it to airtight containers. For longer storage, freeze the soup in individual portions for up to 2 months. Reheat on the stove or in a microwave, adding a little broth or water to adjust consistency if necessary.
Variations and Substitutions
Personalize your Crockpot Potato Broccoli Cheddar Soup with these creative variations and substitutions:
- Broccoli Alternatives: Swap broccoli for cauliflower or carrots for a different taste and texture.
- Cheese Varieties: Instead of Velvetta, try sharp cheddar for a bolder flavor or a combination of cheddar and Monterey Jack for a smooth melt with a slight tang.
- Vegan Adaptation: Use vegetable broth instead of chicken broth and substitute dairy ingredients with plant-based alternatives like cashew cream and vegan cheese.
- Meaty Additions: Stir in cooked, crumbled bacon or diced ham towards the end of cooking for an extra layer of savory flavor.
Each of these elements adds a personal touch to the recipe, making it adaptable to your taste preferences and dietary needs.
Crockpot Potato Broccoli Cheddar Soup
Ingredients
- 2 pounds of frozen broccoli florets
- 3 large potatoes peeled and cubed
- 1 large onion finely diced
- 2 teaspoons of minced garlic
- 1 ⅓ cups of chicken broth
- 4 tablespoons of unsalted butter
- 1 can of cream of chicken soup
- 1 can of cream of mushroom soup
- 8 ounces of Velveeta cheese cubed
- 2 teaspoons of all-purpose flour
- Salt and freshly ground black pepper adjusted to taste
Instructions
- Begin by dissolving the flour into the chicken broth to ensure a smooth mixture. This step is crucial as it helps thicken the soup effectively during the cooking process.
- Place the cubed potatoes, diced onion, minced garlic, frozen broccoli florets, cubes of Velveeta cheese, and both cans of soup into the crockpot. Pour the flour-broth mixture over these ingredients.
- Secure the lid on the crockpot and set the device to cook on high for approximately 4 to 5 hours. The duration is essential for the ingredients to soften completely and for the flavors to meld.
- Once the cooking period has concluded, thoroughly stir the soup to integrate all the components smoothly. Taste and season with salt and pepper according to preference. Serve hot for best results.
