Crockpot Potato Broccoli Cheddar Soup

This C Crockpot Potato Broccoli Cheddar Soup is the ultimate comfort food! Creamy, cheesy, and loaded with tender potatoes and broccoli, it’s perfect for a cozy dinner on chilly nights. Simply toss the ingredients into the slow cooker, and let it do all the work while you relax. This soup is rich, hearty, and packed with flavor, making it a family favorite!

Ingredients:

4 cups potatoes (peeled and diced into small cubes)
3 cups broccoli florets (fresh or frozen)
1 medium onion (diced)
3 cloves garlic (minced)
4 cups low-sodium chicken or vegetable broth
2 cups whole milk (or heavy cream for extra creaminess)
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 1/2 cups shredded sharp cheddar cheese
1 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)
1/2 tsp garlic powder (optional for extra flavor)
1/2 tsp onion powder (optional for extra flavor)

Instructions:

1. Prepare the Ingredients:

Dice the potatoes into small cubes (about 1/2-inch). If using fresh broccoli, cut the florets into bite-sized pieces. Dice the onion and mince the garlic.

2. Add to Crockpot:

In your crockpot, combine the diced potatoes, broccoli florets, diced onion, and minced garlic. Pour in the chicken or vegetable broth.

3. Cook the Soup:

Cover the crockpot and set it to cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are fork-tender.

4. Make the Roux:

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1-2 minutes, creating a smooth roux. This will help thicken the soup.
Gradually add the milk, whisking constantly to prevent lumps. Continue cooking and stirring until the mixture thickens and becomes smooth (about 3-4 minutes).

5. Combine Roux with Soup:

Once the potatoes are tender, pour the roux mixture into the crockpot. Stir everything together until well combined. This will make the soup rich and creamy.

6. Add the Cheese:

Stir in the shredded sharp cheddar cheese, adding it in gradually until the soup is smooth and the cheese is fully melted.

7. Season the Soup:

Add salt, black pepper, garlic powder, and onion powder (if using) to taste. Stir well and adjust the seasoning as needed.

8. Serve and Enjoy:

Once the soup is creamy, cheesy, and heated through, it’s ready to serve! Ladle into bowls and garnish with extra shredded cheese or a sprinkle of freshly cracked pepper, if desired.

Tips:

For a Creamier Soup: Use heavy cream instead of whole milk for an extra rich and creamy texture.
Broccoli Tips: If you prefer softer broccoli, add it closer to the end of the cooking time so it doesn’t overcook and lose its bright green color.
Add-Ins: You can add cooked bacon bits, shredded chicken, or other vegetables like carrots or cauliflower for a different twist.
Thickening the Soup: If the soup is too thin, you can mash some of the potatoes with a potato masher or blend a portion of the soup to create a thicker texture.