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This hearty Slow Cooker Broccoli Potato Cheddar Soup combines the comforting flavors of loaded baked potatoes with classic broccoli cheese soup. Tender potatoes, crisp-tender broccoli, and a velvety cheese broth come together effortlessly in the crockpot. Let the slow cooker do the work while a warming, satisfying meal awaits.
The Perfect Comfort Soup
This soup shines with its slow-simmered depth of flavor. The gentle cooking allows the vegetables to break down just enough to naturally thicken the broth. Sharp cheddar adds rich flavor while perfectly timed broccoli maintains its texture. Every spoonful delivers pure comfort in this one-pot wonder.
Key Ingredients
- Broccoli: Fresh florets provide the best texture and color. Frozen works well too when added near the end.
- Potatoes: Yukon Gold or russet potatoes work best for their creamy, buttery texture.
- Mirepoix: Onion, carrot and celery create the flavor foundation. Pre-cut saves prep time.
- Garlic: 3-4 minced cloves or 1 teaspoon garlic powder for depth.
- Heavy Cream: Creates silky smoothness. Light cream works for a lighter version.
- Sharp Cheddar: Freshly grated for optimal melting and robust flavor.
Preparation Method
- Prepare Base Vegetables
- Layer potatoes, onions, carrots and celery in slow cooker. Season with salt, pepper and thyme.
- Begin Slow Cooking
- Add enough broth to cover vegetables. Cook 6-7 hours on low or 3-4 hours on high.
- Add Broccoli
- In the final hour, add broccoli florets to maintain texture.
- Finish with Dairy
- In last 30 minutes, stir in cream and gradually incorporate grated cheddar, stirring between additions.
Pro Tips for Success
Incorporate cheese gradually to prevent clumping. Always grate cheese fresh for smooth melting. Add broccoli later to preserve its bright color. If soup thickens too much when reheating, thin with additional broth or cream.
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Storage and Reheating
Store leftovers in an airtight container for up to 4 days in the refrigerator. The soup will naturally thicken when chilled. Reheat gently over medium-low heat, adding cream or broth as needed. For microwave reheating, warm in short intervals, stirring frequently.
Frequently Asked Questions
- → Can I use frozen broccoli in this soup?
- Yes, frozen broccoli works! Just toss it in during the last 30 minutes of cooking since it cooks faster than fresh broccoli.
- → How do I keep the cheese from clumping?
- Add the cheese a little at a time while stirring continuously. Make sure it’s shredded and at room temperature, and avoid cooking over high heat.
- → Can I make this soup ahead of time?
- You can store it in the fridge for up to three days. Warm it up gently to prevent the cream from separating or the cheese from clumping.
- → What should I do if the soup ends up too thick?
- Stir in small amounts of hot chicken broth until the soup is the consistency you like. Taste to adjust the seasoning if needed.
- → Can this soup be frozen?
- Freezing isn’t recommended since the cream and cheese might separate when thawed. It’s best enjoyed fresh or within a couple of days.