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Crock Pot Broccoli Potato Soup
Crock Pot Broccoli Potato Soup with tender veggies, creamy broth, and sharp cheddar makes for a comforting, yummy and filling soup for busy nights!
A CREAMY SLOW COOKER SOUP
This Crock Pot Broccoli Potato Soup is a no fuss recipe that the whole family will enjoy. I know mine does! This is one of those great ways to get in some veggies without a whole lot of fuss. It’s thick and the creamy with chunks of potato and tender broccoli. You just throw it all into your slow cooker and turn it on!
FREQUENTLY ASKED QUESTIONS:
Can I cook this on high instead of low? I recommend sticking to low and slow so the veggies can get nice and soft. Why did my cream and flour mixture get clumpy? Typically the cream and flour will clump together if you don’t mix them together ahead of time so they get a nice smooth texture. Can I make this soup smoother? Yes, if you want this to be a bit smoother, with less chunks, you can use an immersion blender to blend things out some. What else can I add to the soup? Try adding some other vegetables like cauliflower, peas, or cauliflower to the soup. If you want some heat, try adding some red pepper flakes or jalapeños at the end. You can add some meat choices before serving if you’d like. Try chopped ham or cooked bacon in the soup. What to serve with Slow Cooker Broccoli Potato Soup? This soup is a whole meal in itself, but it can absolutely be served with sandwiches like Grilled Cheese, Turkey sandwiches, etc. It’s perfect to pair with your favorite salad and a few slices of Crusty Bread. Can I make this on the stovetop instead? In a large pot or Dutch oven over medium heat, melt a bit of butter or drizzle of oil.Add diced carrots, celery, and onion. Cook 5-7 minutes, until softened.Stir in minced garlic and cook for 30 seconds until fragrant.Add potatoes, broccoli, salt, pepper, and chicken broth. Stir to combine.Bring to a gentle boil, then reduce heat to a simmer. Cover and cook about 15-20 minutes, until the potatoes and broccoli are tender.In a small bowl, whisk together the heavy cream and flour until smooth.Pour into the pot and simmer 5-10 minutes, stirring occasionally, until thickened.Remove from heat and stir in shredded cheddar until melted and smooth.Taste and adjust seasonings if needed. Serve and enjoy. What’s the best way to store leftovers? Any leftovers can be transferred to an airtight container once they’ve cooled down. You can keep them in the refrigerator for up to 4 days. Once leftovers have cooled completely, you can freeze them in a freezer safe container for up to 3 months. Thaw in the fridge overnight before reheating. The best way to reheat is in the stovetop or in the microwave. If you find that your soup is too thick, you can thin with some extra broth.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
carrots, celery, onion – sometimes you can find these three already chopped up in a container in the produce section of your grocery store if you need a time saver. It will usually be called a “mire pox”.
garlic – fresh minced garlic gives you a stronger garlic flavor but the jarred stuff works fine here.
potatoes – I prefer russets. They are the most affordable and they cook up perfectly in this. You could use Yukon gold. I wouldn’t recommend a waxy potato like a red potato.
broccoli florets – fresh or frozen
chicken broth– if in a pinch, you can use vegetable broth instead. This is also a vegetarian option. If you are sensitive to sodium or watching your sodium, grab the low or no sodium broth.
heavy cream– if you only have half and half, you can use that if you’re in a pinch. The soup will be thinner though.
flour – you can use cornstarch if you need a gluten free option.
shredded sharp cheddar cheese– you can use pre-shredded bagged cheese if that is all you have, but, if you have the time and capability, freshly grating your cheese from the block melts better. You can use different cheese options like Monterey Jack, Colby, or a cheese blend, if needed.
HOW TO MAKE CROCK POT BROCCOLI POTATO SOUP:
To a 5-6 quart slow cooker, add carrots, celery, onion, garlic, potatoes, broccoli, salt, pepper, and chicken broth. Cover and cook on low for 6 hours or on high for 4 hours (vegetables should be tender) In a small bowl, whisk together the heavy cream and flour. Pour mixture into soup. Cover and cook on high for an additional 30–45 minutes until it thickens. When ready, add in the shredded cheese. Stir until melted and combined with the soup.
Then serve!
CRAVING MORE RECIPES?
Crock Pot White Lasagna Soup
Crock Pot Potato Soup (with frozen potatoes)
Crock Pot Olive Garden Chicken Gnocchi Soup
Broccoli Casserole
Broccoli Chicken Casserole
Crock Pot Broccoli Cheddar Soup
Chicken Broccoli Alfredo
Print
Crock Pot Broccoli Potato Soup
A creamy potato soup with chunks of broccoli and cheese.
Course Appetizer, Side Dish, SoupCuisine American
Prep Time 10 minutes minutesCook Time 4 hours hoursTotal Time 4 hours hours 10 minutes minutes
Servings 4
Calories 904kcal
Author Brandie Skibinski
Ingredients1 cup shredded carrots2 stalks celery diced1 small onion diced4 cloves garlic minced4 cups potatoes peeled and cubed into 1-inch chunks4 cups broccoli florets chopped1 ½ teaspoons black pepper2 ½ teaspoons salt4 cups chicken broth2 cups heavy cream¼ cup flour2 cups shredded sharp cheddar cheese
InstructionsTo a 5-6 quart slow cooker, add carrots, celery, onion, garlic, potatoes, broccoli, salt, pepper, and chicken broth. Cover and cook on low for 6 hours or on high for 4 hours (vegetables should be tender)In a small bowl, whisk together the heavy cream and flour.Pour mixture into soup. Cover and cook on high for an additional 30–45 minutes until it thickens.When ready, add in the shredded cheese. Stir until melted and combined with the soup. Then serve!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 904kcal | Carbohydrates: 62g | Protein: 27g | Fat: 63g | Sodium: 2810mg | Fiber: 9g | Sugar: 11g
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