So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same.
Enter the magical world of Crockpot Potato Broccoli Cheddar Soup, where all your vegetable-wrangling dreams come true without turning your kitchen into a disaster zone. Seriously, you can dump a bunch of stuff into a pot, set it, and forget it like it’s an annoying alarm you hit snooze on. So, let’s get this soup party started. Get ready for creamy goodness that’s hearty, comforting, and basically a hug in a bowl!
Why This Recipe is Awesome
Alright, let me spill the beans on why you should absolutely give this recipe a whirl. First off, it’s idiot-proof, even I didn’t mess it up, and we all know that’s saying something. You won’t need to channel your inner Gordon Ramsay; in fact, you can probably cook this in your pajamas—no judgment here.
Additionally, this soup is packed with delicious broccoli and potatoes, so you can feel a tad healthy while indulging in the cheesy goodness. Plus, it’s the kind of recipe that makes your house smell like a warm, comforting hug. Spoiler alert: your neighbors might start showing up at your door just to ask what’s cooking. Not that they’ll be getting any of it. Nope, this is a me-only zone.
Ingredients You’ll Need
Gather around; here’s your shopping list so you can avoid the dreaded last-minute pantry dive. Stock up on these simple ingredients:
- 6 cups broccoli florets (from 2 heads) – No, frozen broccoli doesn’t count unless you want to play a game of ‘guess that vegetable’
- 1 cup chopped onion – The tear-jerking kind that brings flavor, not sadness
- 4 cups vegetable or chicken broth – Your magical soup base
- 2 cups diced potatoes – The more the merrier; who doesn’t love potatoes?
- 2 cups shredded cheddar cheese – Yes, we are all about that cheesy life
- 1 cup heavy cream – Because if you’re going to indulge, commit to it, right?
- Salt and pepper to taste – A couple of sprinkles to jazz things up
Pro Tip:
You can’t spell “soup” without “you” and “p,” but you also can’t have a great soup without seasoning. Make sure you don’t skip on the salt and pepper.
Step-by-Step Instructions
Here comes the fun part—let’s cook! Follow these ridiculously easy steps for soup success:
- In a crockpot, combine the broccoli florets, chopped onion, diced potatoes, and broth. It’s kind of like a vegetable party and everyone’s invited.
- Cook on low for 6-8 hours or until the vegetables are tender. If you catch a whiff of deliciousness, you know everything is going according to plan.
- Add in the shredded cheddar cheese and heavy cream, stirring until the cheese is melted and the soup is creamy. Yes, this is the moment we’ve all been waiting for.
- Season with salt and pepper to taste. At this point, you can flex your culinary muscles, but don’t go crazy. A little pinch goes a long way.
- Serve warm and enjoy! Prepare for a flavor explosion. You might even want to slap your momma this is so good—just kidding, don’t actually do that
Common Mistakes to Avoid
Before you dive in head-first and make this soup, here are some common mistakes you really don’t want to make:
- Using frozen broccoli – Please don’t. We want fresh and crunchy—not sad and mushy.
- Not cutting your veggies evenly – Unless you’re going for that avant-garde soup aesthetic, make sure your sizes are consistent.
- Thinking you need to preheat anything – That’s only with ovens, my friends. This is a crockpot; it’s more patient than your last relationship.
- Skipping the cheese – Are you even making cheddar soup if you don’t have cheese? C’mon, keep it real
Alternatives & Substitutions
Feeling a tad adventurous? Here are a few swaps that won’t make you cry (unless you’re cutting the onions):
- Broccoli: Don’t have broccoli on hand? Kale is a great leafy alternative or sneak in some spinach. Just don’t use lettuce—we’re not making a salad here.
- Potatoes: Sweet potatoes can add a delightful twist if you’re looking for a little pizzazz.
- Cheese: If you’re team lactose-free, use a dairy-free cheese alternative, though I can’t make any promises on the cheesy flavor front.
- Broth: If you only have water handy, it’s not the end of the world. Just know your soup might taste like a sad party instead of a fantastic bash.
FAQ (Frequently Asked Questions)
Let’s clear up some burning questions, shall we?
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is delicious; it deserves to be celebrated, not replaced.
Can I put everything in the crockpot in the morning and leave it till dinner? Absolutely, my friend! Just make sure you’re okay with exploding your phone’s notification with the heavenly scent of soup that’ll haunt you all day.
What if I want a smoother soup? Grab an immersion blender if you’re feeling fancy. Or if you’re low on kitchen gadgets, use a regular blender and return it back to the pot.
Can I eat this soup cold? Sure, if you want to give yourself a chilly surprise, but I’d suggest enjoying it warm for optimum cheesiness.
Can I freeze leftovers? Yes, please do! But make sure to not keep it in the freezer for longer than three months unless you’re looking for an ice-block eating challenge.
How long does this soup last in the fridge? This soup will happily stay fresh for about three to five days. Just make sure it’s sealed properly, or else it could absorb all your fridge smells.
Final Thoughts
And there you have it—a glorious bowl of Crockpot Potato Broccoli Cheddar Soup that you made all by yourself without shedding a single tear (well, maybe a happy tear). Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Whether you enjoy it alone with Netflix or share it with friends, be prepared for compliments and requests for seconds. So grab that bowl, snuggle up, and enjoy the cheesy comfort that only this soup can deliver. Until next time, happy cooking!
Print
Crockpot Potato Broccoli Cheddar Soup
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 495 minutes
- Yield: 4 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy, hearty soup made effortlessly in a crockpot, featuring fresh broccoli, tender potatoes, and melted cheddar cheese.
Ingredients
- 6 cups broccoli florets (from 2 heads)
- 1 cup chopped onion
- 4 cups vegetable or chicken broth
- 2 cups diced potatoes
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a crockpot, combine the broccoli florets, chopped onion, diced potatoes, and broth.
- Cook on low for 360-480 minutes (6-8 hours) until vegetables are tender.
- Add shredded cheddar cheese and heavy cream, stirring until cheese is melted and soup is creamy.
- Season with salt and pepper to taste.
- Serve warm and enjoy!
Notes
For best results, use fresh broccoli and cut veggies into even pieces. You can use sweet potatoes in place of regular potatoes for a twist.