Creamy Crockpot Broccoli Potato Cheese Soup

$To make this creamy soup, you will need: - 4 cups broccoli florets (fresh or frozen) - 2 large potatoes, peeled and cut into bite-sized cubes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth (low-sodium recommended) - 1 cup milk (or plant-based milk for a vegan version) - 2 cups shredded sharp cheddar cheese (or a dairy-free cheese alternative) - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - 2 tablespoons extra virgin olive oil Garnishes can make your soup look and taste even better. Here are some ideas: - Crunchy croutons for texture - Freshly chopped parsley for color You can swap some ingredients based on what you have: - Use sweet potatoes instead of regular potatoes for a sweeter taste. - If you want a vegan option, choose plant-based milk and dairy-free cheese. - If you don’t have thyme, use rosemary or oregano for a different flavor. - Feel free to add other veggies, like carrots or celery, for extra nutrients. {{ingredient_image_2}} Start by heating 2 tablespoons of olive oil in a medium skillet over medium heat. Once the oil is warm, add 1 medium onion, finely chopped, and 3 cloves of minced garlic. Sauté these for about 4-5 minutes. You want the onion to become translucent and fragrant. This step builds a strong flavor base for the soup. After cooking the onion and garlic, carefully transfer them to your crockpot. Next, add 2 large potatoes that you have peeled and cut into bite-sized cubes. Then, toss in 4 cups of broccoli florets, fresh or frozen. Pour in 4 cups of low-sodium vegetable broth. Sprinkle in 1 teaspoon of dried thyme, and season with salt and black pepper to taste. Use a spoon to gently stir everything together. Cover your crockpot with the lid. You can set it to cook on low for 6-8 hours or high for 3-4 hours. You know it’s done when the potatoes are tender and easy to pierce with a fork. Once the cooking time is up, grab an immersion blender and puree the soup to your liking. If you prefer it smooth, blend it well. If you like it chunky, blend just a bit. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches. After blending, return the soup to the crockpot if needed. Stir in 1 cup of milk and 2 cups of shredded sharp cheddar cheese. Let it cook on low for another 30 minutes. This will make the soup creamy and cheesy. Before serving, taste it. Adjust the seasoning with more salt and pepper if you need to. Enjoy your cozy bowl of soup! To get the best texture, blend your soup just right. Use an immersion blender for smoothness. If you want some chunks, blend less. You can also use a standard blender in batches. Remember, blending while hot can be tricky. Let it cool a bit before blending in a regular blender. To boost flavor, add fresh herbs. Try parsley or chives for a bright taste. A squeeze of lemon juice adds a nice zing too. If you like it spicy, add some red pepper flakes. For richness, a dash of cream can make it even better. You can swap some ingredients for different tastes. Use sweet potatoes instead of regular potatoes for sweetness. Cauliflower works great if you want a lighter soup. For a vegan version, choose plant-based milk and a dairy-free cheese. These swaps keep the soup delicious and fun! Pro Tips Use Fresh Broccoli: Fresh broccoli adds vibrant color and a more pronounced flavor to your soup. If using frozen, ensure it’s completely thawed and drained to avoid excess water in your soup. Control the Creaminess: For a thicker soup, blend more of the mixture. If you prefer a lighter texture, reserve some chunks of broccoli and potatoes to mix in after blending. Cheese Variations: Experiment with different types of cheese for unique flavors. Gruyère or pepper jack can elevate the taste profile of your soup. Garnish for Style: A sprinkle of freshly chopped herbs or a drizzle of olive oil can enhance the presentation. Crunchy toppings like croutons add a delightful texture contrast. {{image_4}} You can make this soup vegan by swapping a few ingredients. Use plant-based milk instead of regular milk. For cheese, choose a dairy-free cheese alternative. These options keep the creamy goodness while making it plant-friendly. Feel free to get creative with your soup! You can add cooked bacon for a smoky flavor. Chopped carrots or celery work well for extra crunch and taste. You can also stir in some cooked quinoa or rice for a heartier meal. For spice lovers, add a pinch of cayenne pepper or red pepper flakes. This will give your soup a nice kick. If you prefer a milder taste, simply skip the spices or keep them light. Adjust to your liking for the perfect bowl of comfort! To store leftovers, let the soup cool first. Then, pour it into an airtight container. Seal it tightly. You can keep it in the fridge for up to three days. If you want to store it longer, freezing is a great option. When you want to eat the soup, you can reheat it easily. Pour the soup into a pot over medium heat. Stir often until it is hot. You can also use the microwave. Just heat it in short bursts, stirring in between. This helps it heat evenly. Freezing soup is simple and smart. Use freezer-safe containers or bags to store it. Leave some space at the top for expansion. Label the containers with the date. You can freeze the soup for up to three months. When ready, thaw it overnight in the fridge before reheating. Yes, you can use frozen broccoli. It saves time and is easy to find. Frozen broccoli works well in this soup. Just add it directly to the crockpot. It will cook down nicely and blend well with the other flavors. If you don’t have a slow cooker, you can use a pot on the stove. Cook the soup on low heat. Stir it often to prevent burning. It will take about 30 to 40 minutes until the potatoes are soft. After that, blend the soup as you would in the crockpot. To make the soup healthier, use low-fat milk or a plant-based milk. You can also add more veggies, like carrots or spinach. Use less cheese or a low-fat cheese alternative. These small changes keep the soup tasty and nutritious. This blog post covered key details for making delicious soup in a crockpot. We explored the ingredient list, including optional garnishes and substitutions. I shared step-by-step instructions to help you layer flavors. You learned tips for texture and enhancements, plus a range of variations for everyone. Lastly, I detailed how to store leftover soup and answered common questions. Cooking soup can be simple and fun. Enjoy crafting your own tasty recipes!$

Creamy Crockpot Broccoli Potato Cheese Soup

A rich and creamy soup made with broccoli, potatoes, and cheese, perfect for a comforting meal.

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Prep Time 15

Cook Time 6

Total Time 7 15

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

4 cups broccoli florets (fresh or frozen)
2 large potatoes, peeled and cut into bite-sized cubes
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups vegetable broth (low-sodium recommended)
1 cup milk (or plant-based milk for a vegan version)
2 cups shredded sharp cheddar cheese (or a dairy-free cheese alternative)
1 teaspoon dried thyme
to taste salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
optional crunchy croutons and freshly chopped parsley for garnish

Instructions

In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 4-5 minutes until the onion is translucent and fragrant.
Carefully transfer the sautéed onion and garlic mixture to your crockpot.
Add the diced potatoes and broccoli florets to the crockpot.
Pour in the vegetable broth, then sprinkle the dried thyme, salt, and pepper evenly over the top. Gently stir the mixture to ensure all ingredients are well combined.
Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and easily pierced with a fork.
Once the cooking time is complete, use an immersion blender to carefully puree the soup to your desired consistency.
Return the pureed soup to the crockpot if using a traditional blender, then stir in the milk and shredded cheese. Continue to cook on low for an additional 30 minutes to allow the cheese to melt fully and the soup to become creamy.
Before serving, taste the soup and adjust seasoning with more salt and pepper if needed.

Notes

For a vegan version, use plant-based milk and dairy-free cheese.

Keyword broccoli, cheese, crockpot, soup, vegetarian