Ingredients You’ll Need
- 4 cups of potatoes, peeled and diced
- 2 cups of broccoli florets
- 1 large onion, chopped
- 4 cups of chicken or vegetable broth
- 2 cups of sharp cheddar cheese, shredded
- 1 cup of heavy cream
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Optional: Crumbled bacon and chives for garnish
Step-by-Step Directions
1. Prepare Your Ingredients
Start by peeling and dicing the potatoes into bite-sized pieces. Chop the broccoli florets into small, manageable pieces and set them aside. Dice the onion and mince the garlic.
2. Assemble in the Crock Pot
In your Crock Pot, combine the diced potatoes, chopped onion, and minced garlic. Pour in the chicken or vegetable broth, ensuring that the vegetables are fully submerged.
3. Slow Cook to Perfection
Set your Crock Pot to low and cook for 6-7 hours, or until the potatoes are tender and easily pierced with a fork. If you’re short on time, you can cook on high for 3-4 hours, but the low and slow method really brings out the flavors.
4. Add the Broccoli and Cheese
About 30 minutes before the cooking time is up, add the broccoli florets to the Crock Pot. Stir in the shredded cheddar cheese and heavy cream, mixing until everything is well combined. Continue to cook on low for the remaining 30 minutes, allowing the broccoli to soften and the cheese to melt into the soup.
5. Final Touches and Serve
Before serving, taste the soup and season with salt and pepper as needed. If you like a bit of texture, you can lightly mash some of the potatoes in the pot, or use an immersion blender for a smoother consistency. Ladle the soup into bowls, and if desired, top with crumbled bacon and a sprinkle of chives for added flavor and visual appeal.
Kitchen Equipment You’ll Need
- Crock Pot (6-quart recommended)
- Chef’s knife and cutting board
- Peeler for the potatoes
- Measuring cups and spoons
- Ladle for serving
- Optional: Immersion blender for a creamier texture
Tips and Variations
- Vegetarian Version: Swap out the chicken broth for vegetable broth to make this soup vegetarian-friendly.
- Extra Creamy: If you prefer a richer soup, consider adding an additional half cup of heavy cream or a dollop of sour cream.
- Add Protein: Stir in some cooked, shredded chicken or diced ham during the last hour of cooking for a heartier meal.
- Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
How to Store and Reheat Leftovers
If you have any leftovers, let the soup cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-minute intervals, stirring in between.
For longer storage, this soup can be frozen for up to 3 months. To freeze, ladle the cooled soup into freezer-safe containers, leaving some room for expansion. When ready to enjoy, thaw the soup in the refrigerator overnight and reheat as directed above.
What to Serve with This Soup
This Crock Pot Potato Broccoli Cheddar Soup pairs wonderfully with a variety of sides. Serve it with a warm, crusty baguette or garlic bread to soak up the creamy broth. A simple side salad with a light vinaigrette can balance out the richness of the soup. For a complete meal, consider pairing it with a glass of crisp white wine, such as Chardonnay or Sauvignon Blanc.