Creamy Crockpot Broccoli Potato Cheese Soup

$- 4 cups broccoli florets - 2 large potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup milk or plant-based milk - 2 cups shredded sharp cheddar cheese - 1 teaspoon dried thyme - Salt and pepper to taste - 2 tablespoons olive oil - Optional garnishes: Croutons and fresh parsley Gather these ingredients to make a warm and creamy soup. Broccoli brings a nice crunch and color. Potatoes give it a hearty feel. Onions and garlic add sweetness and depth. The vegetable broth makes it rich and flavorful. You can use regular milk or plant-based milk for a vegan option. Sharp cheddar cheese melts well and adds great taste. Dried thyme gives a lovely aroma. Don't forget the salt and pepper to boost flavor. Olive oil helps sauté the onions and garlic, making the soup even better. Lastly, croutons and parsley can make your soup look fancy. These simple ingredients come together for a delicious meal. {{ingredient_image_1}} - Heat 2 tablespoons of olive oil in a skillet over medium heat. - Add 1 medium chopped onion and 3 minced garlic cloves. - Sauté until the onion turns translucent, about 4-5 minutes. This step builds great flavor. - Transfer the onion and garlic to the crockpot. - Add 2 large diced potatoes and 4 cups of broccoli florets. - Pour in 4 cups of vegetable broth, then add 1 teaspoon of dried thyme. - Season with salt and pepper to taste. Stir gently to mix. - Set your crockpot to low or high. - If on low, cook for 6-8 hours. If on high, cook for 3-4 hours. - Check the potatoes for tenderness with a fork. They should feel soft. - Once cooked, use an immersion blender to puree the soup. - Blend until you reach your desired texture, smooth or chunky. - Return the pureed soup to the crockpot. - Stir in 1 cup of milk and 2 cups of shredded sharp cheddar cheese. - Let it cook on low for an extra 30 minutes, until the cheese melts. - Taste and adjust the seasoning if needed. Sautéing the onion and garlic is key. This step adds depth to your soup. Heat olive oil in a skillet. Once hot, add the chopped onion and minced garlic. Cook them until the onion is clear, about 4-5 minutes. This makes the flavors pop. Choosing the right cheese matters too. I prefer sharp cheddar for a rich flavor. You can also mix in some Gruyère for a twist. Just make sure it melts well. Do you want a creamy or chunky soup? For a creamy texture, use an immersion blender. Blend the soup until smooth. If you like it chunky, blend just a little. Keep some broccoli and potato pieces. To use an immersion blender, make sure to submerge it fully in the soup. Turn it on and move it around for even blending. Presentation is important. Serve the soup hot in bowls. Add a sprinkle of croutons on top. This gives a nice crunch. Fresh parsley adds color and flavor too. Just chop it finely and sprinkle it on before serving. You can also use a drizzle of olive oil for extra richness. Enjoy your soup with a slice of crusty bread for a complete meal! Pro Tips Use Fresh Ingredients: Fresh broccoli and potatoes will enhance the flavor and texture of your soup. If using frozen broccoli, add it in the last hour of cooking to prevent it from becoming mushy. Customize the Cheese: While sharp cheddar is delicious, you can mix in other cheeses like gouda or mozzarella for a unique flavor profile. Adjust Consistency: Depending on your preference, you can blend the soup to a completely smooth texture or leave some chunks for added heartiness. Season to Taste: Always taste your soup before serving. Adjust the salt, pepper, or thyme based on your personal preference for the best flavor. {{image_2}} Vegan alternatives To make this soup vegan, swap the milk for plant-based milk like almond or oat milk. You can also use vegan cheese instead of regular cheddar. This keeps the creamy texture while making it plant-friendly. Gluten-free modifications This recipe is naturally gluten-free. Just be sure to use gluten-free broth and cheese. Always check labels to ensure your ingredients are gluten-free. Other vegetables to add or replace Feel free to mix in other veggies. Carrots, cauliflower, or corn work well. They can add extra flavor and texture. Try adding a handful of spinach for a nutrient boost! Cheese alternatives and flavors If you want a different cheese flavor, consider using gouda or pepper jack. These can give your soup a unique twist. You can also skip the cheese for a lighter soup and add nutritional yeast for a cheesy taste. Spices and herbs to experiment with Add a pinch of paprika or cayenne for a bit of heat. Fresh herbs like basil or chives can also brighten the flavor. Experimenting with spices can lead to new favorite versions. Adding proteins like shredded chicken To make this soup heartier, add cooked shredded chicken. Toss it in during the last 30 minutes of cooking. This adds protein and makes it a complete meal. To store leftover soup, let it cool first. Place it in an airtight container. You can use glass or plastic containers. Make sure to leave some space at the top. This helps prevent spills when the soup expands. Store the soup in the fridge for up to three days. For long-term storage, you can freeze the soup. Use freezer-safe bags or containers. Leave a little room at the top for expansion. The soup can last for up to three months in the freezer. To thaw the soup, move it to the fridge overnight. If you're in a hurry, you can thaw it in the microwave. Reheat on the stove over low heat, stirring often. You can also use the microwave, but check every few minutes to avoid hot spots. Enjoy your creamy soup anytime! How long does the soup last in the fridge? This soup stays good in the fridge for about 3 to 5 days. Store it in an airtight container. Just reheat it on the stove or in the microwave when you want to enjoy it again. Can I use fresh broccoli instead of frozen? Yes, you can use fresh broccoli! Fresh broccoli adds a nice crunch and bright flavor. Just chop it into florets, and follow the same cooking steps. The cooking time might be a bit shorter, so check for tenderness. What if I don't have a crockpot? If you don’t have a crockpot, you can use a large pot on the stove. Just follow the same steps, but cook it over low heat. Stir occasionally and let it simmer until the potatoes are tender. Can I make this soup on the stovetop? Yes, you can make this soup on the stovetop. Start by sautéing the onion and garlic in a pot. Then, add the potatoes, broccoli, and broth. Let it cook for about 30 minutes or until the potatoes are soft. Blend and add milk and cheese as usual. Is this soup healthy? Yes, this soup is quite healthy! It has lots of veggies and can be made with plant-based milk. It’s filling and comforting, making it a great meal choice. Caloric count per serving and dietary considerations Each serving has about 300 calories. It varies based on the cheese and milk you use. If you want to reduce calories, try using less cheese or a lighter milk option. This soup can also be made vegan by using plant-based cheese and milk. This blog post covers a delicious broccoli cheese soup recipe. We explored the ingredients, preparation steps, and helpful tips to enhance the flavor. You learned about variations, dietary adjustments, and how to store leftovers properly. In my view, this soup is a simple yet satisfying dish. It fits different diets, and you can make it your own. Enjoy cooking and sharing this meal! It’s a hearty option everyone will love.$

Creamy Crockpot Broccoli Potato Cheese Soup

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

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Prep Time 15

Cook Time 6

Total Time 8

Course Main Course

Cuisine American

Servings 6

Calories 300 kcal

Ingredients

4 cups broccoli florets (fresh or frozen)
2 large potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup milk (or plant-based milk for vegan option)
2 cups shredded sharp cheddar cheese
1 teaspoon dried thyme
to taste salt and pepper
2 tablespoons olive oil
Optional: Croutons and fresh parsley for garnish

Instructions

In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 4-5 minutes.
Transfer the sautéed onion and garlic to the crockpot.
Add the diced potatoes and broccoli florets to the crockpot.
Pour in the vegetable broth and sprinkle the dried thyme, salt, and pepper over the top. Stir gently to combine the ingredients.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
Once cooked, use an immersion blender to puree the soup to your desired consistency (smooth or chunky). Alternatively, you can carefully transfer it to a blender in batches.
Return the pureed soup to the crockpot, stir in the milk and shredded cheese, and let cook on low for an additional 30 minutes until the cheese is melted and creamy.
Taste and adjust seasoning if necessary.

Notes

Serve hot with croutons and fresh parsley for garnish.

Keyword crockpot, soup, vegetarian