If you’re craving a comforting bowl of warmth that combines hearty vegetables and rich, cheesy goodness, then you absolutely have to try this Creamy Crockpot Cheesy Potato Broccoli Soup Recipe. It’s a soul-soothing dish bursting with tender potatoes, fresh broccoli, and velvety cheese sauce, all coming together in a slow cooker for an effortless, deeply flavorful meal. From the first spoonful, this soup will wrap you up with its creamy texture and perfect balance of savory notes, making it an instant favorite for chilly evenings or anytime you want a taste of homemade comfort.
Ingredients You’ll Need
This recipe keeps things wonderfully straightforward with a handful of everyday ingredients that come together to build complex flavors and satisfying textures. Each element plays its part, whether it’s the creamy potatoes, the vibrant broccoli florets, or the rich Velveeta cheese that melts into dreamy silkiness.
- Russet potatoes (5 cups, peeled and diced): These provide a starchy, creamy base essential for that luscious body in the soup.
- Broccoli florets (3 cups, chopped small): Fresh broccoli adds a lovely pop of green color and slight crunch to balance creaminess.
- Medium onion (1, chopped): This foundational flavor builder enhances the overall savory taste.
- Garlic cloves (3, minced): Garlic imparts a warm, aromatic depth that makes the whole pot irresistible.
- Chicken broth (4 cups): Adding a flavorful liquid base that binds all the ingredients with savory richness.
- Velveeta cheese (8 oz, cubed): The secret to that ultra-smooth, cheesy texture that feels indulgent without being heavy.
- Heavy cream (1 cup): Brings luxurious creaminess and a silky mouthfeel to the soup.
- Butter (4 tablespoons): Used to create a roux, it enhances flavor and thickens the soup perfectly.
- All-purpose flour (0.25 cup): Combined with butter to make a roux that thickens the soup to just the right consistency.
- Salt (0.5 teaspoon): Balances and brings out all the wonderful flavors.
- Black pepper (0.5 teaspoon): Adds a gentle heat and peppery kick.
- Paprika (0.5 teaspoon): Contributes warmth and a mild smoky undertone for depth.
How to Make Creamy Crockpot Cheesy Potato Broccoli Soup Recipe
Step 1: Prep the Base
Start by peeling and dicing your russet potatoes into bite-sized pieces, chopping the onion, and mincing the garlic cloves. Toss these into your crockpot with the chicken broth. This combination creates a flavorful liquid foundation that will slowly meld together into a cozy, hearty soup.
Step 2: Slow Cook to Tenderness
Cover the crockpot and cook everything on high for 3.5 hours. This slow cooking time allows the potatoes to become fork-tender and soak up the broth’s savory essence, setting the stage for a silky-smooth texture after blending with cheese and cream.
Step 3: Add Broccoli and Cheese
Next, stir in the small broccoli florets along with the cubed Velveeta cheese. Continue cooking on high for another 30 minutes. During this final cook, the broccoli softens just enough without losing its vibrant color, and the cheese melts into the soup, infusing it with rich, gooey cheesiness.
Step 4: Prepare the Creamy Roux
While the crockpot does its magic, melt the butter in a saucepan over medium heat. Whisk in the flour and cook until smooth, forming a roux. Slowly add the heavy cream, whisking constantly to prevent lumps. Cook for 3-5 minutes until the mixture thickens beautifully. This step is the secret behind the soup’s unforgettable creamy texture.
Step 5: Combine and Season
Pour the thickened roux mixture into the crockpot, then season with salt, black pepper, and paprika. Stir everything thoroughly and cook for an additional 10 minutes to let the flavors unify. When the timer’s up, your Creamy Crockpot Cheesy Potato Broccoli Soup Recipe is ready to warm you from the inside out.
How to Serve Creamy Crockpot Cheesy Potato Broccoli Soup Recipe
Garnishes
A bowl of this soup deserves a beautiful finishing touch. Sprinkle freshly chopped chives or scallions on top to add a fresh, mild onion flavor and a vibrant green pop. Crispy bacon bits or a dollop of sour cream can also elevate the experience with contrasting textures and additional richness.
Side Dishes
This soup pairs wonderfully with crusty bread or buttery garlic rolls for soaking up every last drop. A simple green salad with a bright vinaigrette serves as a crisp, refreshing contrast that balances the creaminess perfectly.
Creative Ways to Present
If you’re serving this for guests, consider hollowing out sourdough bread bowls to ladle the soup into for an extra-special presentation. Alternatively, layering the soup with a sprinkle of shredded cheese and a quick broil can give a delightful golden crust on top, adding texture and pizzazz.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it rests, making it even tastier the next day. Just give it a good stir before reheating.
Freezing
You can freeze the soup for up to 2 months. To freeze, let the soup cool completely and transfer it into freezer-safe containers or bags. Note that broccoli texture can soften after freezing, but the soup will still be delicious.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring often to prevent scorching. If needed, add a splash of broth or cream to loosen the consistency. Avoid microwaving with high heat to maintain the soup’s creamy texture.
FAQs
Can I use cheddar cheese instead of Velveeta?
Absolutely! Sharp cheddar will give a more pronounced cheese flavor, but Velveeta melts more smoothly, creating that velvety texture this recipe is famous for. You could even combine both to get the best of both worlds.
Is it possible to make this soup vegetarian?
Yes! Simply swap the chicken broth for vegetable broth. This change keeps the soup packed with flavor while making it suitable for vegetarians.
How do I make this soup thicker if I like it heartier?
If you prefer a thicker consistency, add an extra tablespoon of flour to the roux or reduce the broth slightly. You can also mash some of the potatoes directly in the crockpot to add natural thickness.
Can I prepare this soup on the stovetop instead of a crockpot?
Definitely! Start by sautéing the onion and garlic, then simmer potatoes in the broth until tender before adding broccoli, cheese, and roux. It will be quicker but may require more attention to avoid sticking or burning.
Is this soup suitable for meal prepping?
Yes! This Creamy Crockpot Cheesy Potato Broccoli Soup Recipe is a fantastic option for meal prep. It stores well, reheats nicely, and freezes in portions, making it perfect for busy weeks.
Final Thoughts
There’s just something so satisfying about a bowl of creamy, cheesy soup that warms both your belly and your heart. This Creamy Crockpot Cheesy Potato Broccoli Soup Recipe delivers that comfort in every spoonful with minimal effort and maximum flavor. Whether you’re feeding family or looking for a crowd-pleaser, it’s an easy recipe to turn to again and again. Give it a try—you might just find your new favorite way to cozy up on a chilly day.
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Creamy Crockpot Cheesy Potato Broccoli Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This creamy crockpot cheesy potato broccoli soup is a comforting and hearty meal, perfect for a cozy day. Loaded with tender russet potatoes, fresh broccoli florets, and a rich blend of Velveeta cheese and heavy cream, this easy slow-cooked soup delivers warm flavors with minimal effort. The smooth roux enhances the soup’s creaminess, while subtle seasoning with paprika, salt, and pepper adds depth. Ideal for family dinners or meal prepping, this soup is satisfying, cheesy, and perfectly balanced.
Ingredients
Vegetables & Broth
- 5 cups russet potatoes, peeled and diced
- 3 cups broccoli florets, chopped small
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
Dairy & Cheese
- 8 oz Velveeta cheese, cubed
- 1 cup heavy cream
- 4 tablespoons butter
Thickener & Spices
- 0.25 cup all-purpose flour
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
- Prepare Ingredients: Peel and dice 5 cups of russet potatoes. Chop 1 medium onion and mince 3 cloves of garlic. Add all these along with 4 cups of chicken broth to the crockpot.
- Cook Potatoes: Cover the crockpot and cook on high for 3.5 hours, or until the potatoes are tender and easily pierced with a fork.
- Add Broccoli and Cheese: Stir in 3 cups of broccoli florets and 8 ounces of cubed Velveeta cheese. Continue cooking on high for an additional 30 minutes, allowing the broccoli to soften and cheese to melt.
- Make the Roux: In a separate saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 0.25 cup of all-purpose flour until the mixture is smooth and bubbly. Gradually add 1 cup of heavy cream while whisking constantly until the mixture thickens, about 3 to 5 minutes.
- Combine and Season: Stir the thickened roux into the crockpot soup. Add 0.5 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon paprika. Mix thoroughly and cook for another 10 minutes. Serve the soup warm.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and use a vegetarian cheese alternative.
- Velveeta cheese provides a smooth melting texture, but you can substitute with cheddar cheese for a sharper flavor.
- Adjust seasoning according to taste, adding more salt or paprika if desired.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- If you prefer a thicker soup, mash some of the potatoes before adding the roux.
