Ingredients
For this Crockpot Potato Broccoli Cheddar Soup, you’ll need the following ingredients:
- 3 cups fresh broccoli florets: Use fresh broccoli for the best texture and flavor. If using frozen broccoli, you can add it during the last hour of cooking.
- 1 medium onion, chopped: Adds depth and sweetness to the soup.
- 3 cloves garlic, minced: Provides a rich, aromatic flavor.
- 4 cups diced potatoes (about 4 medium potatoes): Yukon gold or russet potatoes work best for their creamy texture when cooked.
- 4 cups chicken broth (or vegetable broth): Chicken broth offers a richer base, but vegetable broth works well for a vegetarian version.
- 1 cup heavy cream: Adds a rich and velvety texture to the soup.
- 2 cups shredded sharp cheddar cheese: Use high-quality sharp cheddar for the best flavor.
- 1 teaspoon dried thyme: Adds a subtle earthy flavor.
- 1/2 teaspoon paprika: Provides a mild smokiness.
- Salt and pepper, to taste: Adjust to your preference.
- 2 tablespoons butter: Used for the roux to thicken the soup.
- 1/4 cup all-purpose flour: Helps thicken the soup to a creamy consistency.
- Fresh parsley, chopped (for garnish, optional): Adds a fresh, bright finishing touch.
Instructions
Step 1: Add Ingredients to the Crockpot
Start by preparing your crockpot. Add the diced potatoes, broccoli florets, chopped onion, minced garlic, chicken broth, dried thyme, paprika, salt, and pepper. Stir all the ingredients together to ensure they’re well mixed.
Step 2: Cook the Soup
Cover the crockpot with the lid and set it to cook on Low for 6–7 hours or High for 3–4 hours. Let the soup cook until the potatoes and broccoli are tender. If you prefer a softer texture, cook on Low for the longer time.
Step 3: Make a Roux (Optional for Thickening)
About 30 minutes before the soup is done, make a roux to thicken the soup. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, ensuring the flour doesn’t burn. Gradually whisk in the heavy cream, stirring constantly until the mixture is smooth and slightly thickened.
Step 4: Add the Roux to the Soup
Once the roux is ready, pour it into the crockpot and stir well to combine. This step will give your soup a rich and creamy texture. Let the soup continue to cook for another 20–30 minutes, allowing the flavors to meld together.
Step 5: Add the Cheddar Cheese
Stir in the shredded sharp cheddar cheese and mix until it has fully melted into the soup. Taste the soup and adjust the seasoning by adding more salt or pepper, if needed.
