When you’re craving a warm, hearty, and cheesy soup, this Crock Pot Potato Broccoli Cheddar Soup is the perfect choice! Made with shredded hash browns, tender broccoli, and a creamy cheddar cheese base, this soup is both comforting and nutritious. Plus, it’s made in the slow cooker, so you can set it and forget it until dinner time. Let’s get cooking!
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Why You’ll Love This Recipe
- Creamy and Cheesy: A rich, flavorful soup that’s packed with cheddar goodness.
- Easy to Make: Just toss the ingredients in the slow cooker and let it do the work.
- Nutritious: Packed with broccoli, carrots, and potatoes for a wholesome meal.
- Perfect for Busy Days: Prep it in the morning and come home to a ready-to-eat dinner.
Ingredients Breakdown:
- Shredded Hash Browns: Provide a creamy base with a mild potato flavor, giving the soup its thick texture.
- Broccoli & Carrots: Offer both a nutritious and colorful boost to the soup, with broccoli adding a slight crunch and the carrots giving it a subtle sweetness.
- Shallot (or Sweet Onion): Adds a mild, sweet onion flavor that enhances the soup’s depth.
- Sodium-Reduced Chicken Broth: Acts as the flavorful liquid base for the soup, adding richness without overpowering the ingredients.
- Herbed Cream Cheese: Provides a creamy and tangy texture while enhancing the flavor with savory herbs.
- Milk (2% or Higher): Adds creaminess and helps balance the richness of the cream cheese.
- Shredded Sharp Cheddar Cheese: The star ingredient for that indulgent, melty, cheesy finish, creating a rich and flavorful soup.
- Salt & Pepper: Essential seasonings that bring out the full flavors of the soup.
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Tips and Tricks
- Use Fresh Vegetables: Fresh broccoli and carrots provide the best flavor and texture.
- Don’t Overblend: Blend just enough to create a creamy base while leaving some texture.
- Adjust the Thickness: Add more broth for a thinner soup or simmer longer for a thicker consistency.
- Make Ahead: Prepare the soup ahead of time and reheat gently before serving.
Variations and Customizations
- Vegetarian Option: Use vegetable broth instead of chicken broth.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for heat.
- Bacon Lovers: Top with cooked, crumbled bacon for a smoky twist.
- Gluten-Free Option: Ensure all ingredients, including the broth, are gluten-free.
Pairing Suggestions
- Bread: Serve with crusty bread, garlic bread, or dinner rolls for dipping.
- Salad: Pair with a fresh green salad or Caesar salad for a balanced meal.
- Beverages: Enjoy with a glass of white wine, iced tea, or hot cocoa.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm on the stovetop over low heat, stirring occasionally.
- Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
Popular Questions
1. Can I use frozen broccoli?
Yes, but thaw and drain it well to avoid excess liquid.
2. Can I use a different type of cheese?
Yes, try using Monterey Jack, Gouda, or a blend of cheeses.
3. Can I make this soup on the stovetop?
Yes, simmer the ingredients in a large pot for 20-30 minutes, or until the vegetables are tender.
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Crock Pot Potato Broccoli Cheddar Soup
- Total Time: 4 hours 15 minutes - 5 hours 15 minutes
- Yield: 6-8 servings 1x
Description
This creamy and cheesy Crock Pot Potato Broccoli Cheddar Soup is the ultimate comfort food. Packed with hearty potatoes, tender broccoli, and sharp cheddar, it’s a rich and flavorful bowl of goodness that’s perfect for a cozy meal. The slow cooker does all the work, making it incredibly easy to prepare and enjoy!
Ingredients
- 4 cups shredded hash browns, thawed (for a hearty base)
- 3 cups small-chopped broccoli florets (for texture and nutrition)
- 1 cup shredded carrot (for sweetness and color)
- 1 shallot (or 1/2 small sweet onion), minced (for depth of flavor)
- 3 cups sodium-reduced chicken broth (for a flavorful base)
- 4 oz (1/2 cup) herbed cream cheese (for creaminess and flavor)
- 1 cup milk (2% fat or higher, for richness)
- 8 oz (1 cup) shredded sharp Cheddar cheese, plus more for topping (for cheesy goodness)
- Salt and pepper to taste
Instructions
- Cook in the Crock Pot:
- Add the shredded hash browns, broccoli, carrots, shallot (or onion), and chicken broth to a 6-quart crock pot. Stir to combine.
- Cover and cook on LOW for 4-5 hours, or until the broccoli is tender.
- Blend the Creamy Mixture:
- In a blender, combine the cream cheese, milk, and about 1/3 of the cooked vegetables. Blend until smooth.
- Stir the blended mixture back into the crock pot.
- Cook for 10 More Minutes:
- Cover and cook on LOW for an additional 10 minutes to allow the flavors to meld.
- Add the Cheese:
- Stir in 1/2 cup of the shredded Cheddar cheese until melted.
- Add the remaining 1/2 cup of Cheddar cheese and stir until fully melted and incorporated.
- Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with extra shredded Cheddar cheese if desired.
- Serve warm and enjoy!
Notes
- For a lighter version, use low-fat cream cheese and milk.
- Double the recipe for larger gatherings—this soup is always a hit!
- Prep Time: 15 minutes
- Cook Time: 4-5 hours (slow cooker)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
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