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The Coziest Potato Broccoli Soup From My Kitchen
My slow cooker saved dinner again with this dreamy soup that tastes like it came from a fancy restaurant. The combination of tender potatoes creamy broccoli and loads of melty cheddar creates pure comfort in a bowl. I love throwing this together in the morning and coming home to the most amazing aroma.
Why I Love Making This in My Crockpot
The slow cooker does all the work while I'm busy with life. Everything cooks so gently bringing out incredible flavors without me having to stand over the stove. Plus the potatoes and broccoli keep their nutrients which makes me feel good about feeding this to my family.
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Grab These From Your Store
- 4 cups potatoes cut into chunks
- 3 cups fresh broccoli florets
- 1 onion chopped up
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 cup shredded sharp cheddar
- 1 cup heavy cream
- Salt pepper and a pinch of paprika
- For topping: croutons crispy bacon bits or green onions
Let's Make Your Soup
- First Layer Everything
- Toss your potatoes broccoli onion garlic broth and seasonings into the crockpot.
- Let It Cook
- Set it on low for 6 to 8 hours or high for 3 to 4 hours until everything is super tender.
- Make It Creamy
- Blend until smooth then stir in your cream and watch that cheese melt into pure magic.
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Make It Your Own
- Want More Protein:
- Sprinkle in some crispy bacon or leftover ham.
- Love It Spicy:
- Add some diced jalapeños or red pepper flakes.
- Keeping It Plant Based:
- Use your favorite vegan cheese and coconut milk works great too.
Saving It For Later
Pop any leftovers in the fridge they'll stay good for about 4 days. When reheating just add a splash of milk or broth to keep it creamy and delicious. I warm mine on the stove but the microwave works in a pinch.
Frequently Asked Questions
- → Can I use frozen broccoli?
Yes, frozen broccoli works fine. Add it during the last hour of cooking to prevent it from getting too soft.
- → How can I make this soup thicker?
Blend more of the potatoes for a thicker consistency, or add less liquid at the start. The soup will also thicken as it cools.
- → Can I use milk instead of cream?
Yes, though the soup won't be as rich. Whole milk works better than low-fat options for creaminess.
- → How do I prevent the cheese from clumping?
Add the cheese gradually and stir constantly. Use freshly grated cheese as it melts better than pre-shredded.
- → Can I make this without a slow cooker?
Yes, simmer on the stovetop for about 30-40 minutes until vegetables are tender, then proceed with blending and adding cream and cheese.