Why You’ll Love This Recipe
- Effortless Preparation: Simply add all the ingredients to your crockpot and let it do the work, making it ideal for busy days.
- Rich and Creamy Texture: The combination of potatoes and cheddar cheese creates a luscious, creamy consistency that's both hearty and satisfying.
- Nutritious and Delicious: Packed with vegetables like broccoli and potatoes, this soup is as nourishing as it is tasty.
- Family-Friendly: Its classic flavors appeal to both kids and adults, making it a great choice for family dinners.
- Versatile: Easily adaptable to suit dietary preferences or to incorporate additional ingredients you have on hand.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Frozen broccoli florets
- Idaho potatoes, peeled and diced
- Cream of chicken soup
- Cream of mushroom soup
- Small yellow onion, finely sliced
- Garlic cloves, minced
- Chicken broth
- Unsalted butter
- Velveeta cheese, cubed
- All-purpose flour
- Salt and freshly ground black pepper to taste
Directions
-
Prepare the Ingredients: Peel and dice the potatoes into small, even-sized cubes. Finely slice the onion and mince the garlic cloves.
-
Assemble in the Crockpot: Place the diced potatoes, sliced onion, minced garlic, and frozen broccoli florets into the crockpot. Add the cream of chicken soup, cream of mushroom soup, and chicken broth. Cut the butter into small pieces and add it along with the flour. Season with salt and freshly ground black pepper to taste.
-
Cook the Soup: Cover the crockpot and cook on high for 4-5 hours, or until the potatoes are tender and the broccoli is cooked through. Stir occasionally to ensure even cooking.
-
Add the Cheese: About 30 minutes before the end of the cooking time, add the cubed Velveeta cheese to the crockpot. Stir well to help the cheese melt evenly into the soup, creating a rich and creamy texture.
-
Serve: Once the cheese has fully melted and the soup is well combined, taste and adjust seasoning as needed. Serve hot, garnished with additional shredded cheddar cheese, croutons, chopped green onions.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 15 minutes
- Cook Time: 4-5 hours on high
Variations
- Cheese Options: Substitute Velveeta with sharp cheddar for a more pronounced cheese flavor, or use a blend of cheddar and Monterey Jack for a different taste profile.
- Vegetable Additions: Incorporate other vegetables such as cauliflower, carrots, or celery to enhance the nutritional value and flavor.
- Spice It Up: Introduce a dash of cayenne pepper or red pepper flakes for a subtle heat.
Storage/Reheating
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: For longer storage, freeze the soup in individual portions for up to 2 months. Use freezer-safe containers, leaving some space at the top for expansion.
- Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. If the soup has thickened, add a splash of chicken broth or milk to reach the desired consistency.
FAQs
1. Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli can be used. However, frozen broccoli holds up better during the long cooking process in the crockpot.
2. What can I use as a substitute for Velveeta cheese?
You can substitute Velveeta with an equal amount of shredded sharp cheddar cheese or a combination of cheddar and Monterey Jack cheeses.
3. How can I make this soup vegetarian?
To make a vegetarian version, replace the cream of chicken soup and chicken broth with their vegetable-based counterparts.
5. How do I thicken the soup if it's too thin?
If the soup is thinner than desired, create a slurry by mixing 1 tablespoon of flour with 2 tablespoons of cold water. Stir this into the soup and cook for an additional 15-20 minutes until it thickens.
6. Is it possible to cook this soup on low heat?
Yes, you can cook the soup on low for 6-8 hours instead of on high for 4-5 hours.
7. Can I use other types of potatoes?
Yes, Yukon Gold or red potatoes can be used as alternatives to Idaho potatoes.
8. How can I add more flavor to the soup?
Sautéing the onions and garlic in a bit of butter before adding them to the crockpot can enhance their flavors. Additionally, adding herbs like thyme or parsley can provide extra depth.
9. Can I make this soup dairy-free?
To make the soup dairy-free, use dairy-free cheese alternatives and replace the butter with a plant-based option.
10. What should I serve with this soup?
This soup pairs well with crusty bread, a fresh green salad, or a side of cornbread.
Conclusion
Crockpot Potato Broccoli Cheddar Soup is a delightful and comforting meal that's easy to prepare and sure to please the whole family. Its rich, creamy texture and hearty flavors make it a perfect choice for any occasion. Whether you're enjoying a quiet night in or serving guests, this soup is a surefire hit.
Crockpot Potato Broccoli Cheddar Soup
Crockpot Potato Broccoli Cheddar Soup is a creamy, hearty, and comforting dish perfect for chilly days. This easy slow-cooker recipe combines tender potatoes, broccoli florets, and rich Velveeta cheese for a smooth, velvety texture. Made with simple ingredients and minimal prep, this soup is a family favorite that’s packed with flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours (high) or 6-8 hours (low)
- Total Time: 4 hours 15 minutes – 8 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups frozen broccoli florets
- 4 medium Idaho potatoes, peeled and diced
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 small yellow onion, finely sliced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 3 tbsp unsalted butter, cubed
- 2 tbsp all-purpose flour
- ½ tsp salt (or to taste)
- ½ tsp freshly ground black pepper
- 8 oz Velveeta cheese, cubed
Instructions
- Prepare Ingredients – Peel and dice the potatoes into small cubes. Slice the onion and mince the garlic.
- Assemble in Crockpot – Add diced potatoes, sliced onion, minced garlic, and frozen broccoli to the crockpot. Pour in cream of chicken soup, cream of mushroom soup, and chicken broth. Add butter and flour, then season with salt and pepper.
- Cook – Cover and cook on high for 4-5 hours (or low for 6-8 hours) until potatoes are tender and broccoli is cooked. Stir occasionally.
- Add Cheese – In the last 30 minutes of cooking, add Velveeta cheese cubes. Stir well until melted and incorporated.
- Serve – Taste and adjust seasoning. Serve hot with optional toppings like shredded cheddar cheese, croutons.
Notes
- Substitute Velveeta with sharp cheddar or a mix of cheddar and Monterey Jack.
- Add extra vegetables like carrots or celery for more nutrients.
- For a vegetarian version, use vegetable broth and cream of mushroom soup.
- To thicken soup, mix 1 tablespoon flour with 2 tablespoon cold water and stir in before the last 30 minutes of cooking.
