This Crockpot Potato Broccoli Cheddar Soup is the ultimate comfort food, blending creamy potatoes, hearty broccoli, and rich cheese into a savory, warming meal. It’s perfect for cold days when you want something cozy and filling. The slow cooker does all the work for you, making it an effortless dish that delivers a big reward in flavor. With a base of Velveeta cheese and the convenience of frozen broccoli, this soup is simple to prepare but packed with delicious, cheesy goodness.
The addition of cream soups and chicken broth creates a smooth and creamy texture, while the broccoli and potatoes provide substance. Whether you’re serving this for lunch or dinner, it’s a dish that will leave you feeling satisfied and comforted. Top it with extra cheese or crispy bacon bits for a little extra indulgence!
Why You’ll Love This Recipe:
• Easy Preparation: Just toss everything into the crockpot, and let it do the work for you.
• Cheesy Comfort: Velveeta cheese gives this soup its creamy, cheesy base that’s impossible to resist.
• Hearty and Filling: Potatoes and broccoli add texture and make this soup a meal in itself.
Ingredients:
• 32 oz frozen broccoli
• 2 russet potatoes, peeled and diced
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 tbsp butter
• 16 oz Velveeta cheese, cubed
• 1 tsp flour
• Salt and pepper, to taste
Instructions:
Prepare the Ingredients:
• Start by placing the diced russet potatoes and chopped yellow onion into the bottom of your slow cooker.
• Add the frozen broccoli florets on top of the potatoes.
Add Cheese and Butter:
• Scatter the cubed Velveeta cheese and butter evenly over the vegetables in the crockpot.
Mix the Soup Base:
• In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, minced garlic, and chicken broth.
• Sprinkle in the flour, salt, and pepper, then whisk everything together until smooth.
Combine and Stir:
• Pour the soup mixture over the vegetables, cheese, and butter in the slow cooker.
• Gently stir everything together to ensure that the soup base coats all the ingredients evenly.
Cook in the Crockpot:
• Cover the slow cooker with the lid and set it to cook on LOW for 5-6 hours.
• Stir occasionally during cooking to help the cheese melt evenly and prevent any sticking to the sides of the slow cooker.
Final Touches:
• Once the cooking time is up, check the potatoes and broccoli to make sure they’re tender.
• Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve:
• Ladle the hot soup into bowls and serve immediately. For extra cheesiness, top each bowl with shredded cheddar cheese, a sprinkle of fresh parsley, or crispy bacon bits.
• Pair with a side of crusty bread or garlic toast for the perfect comfort meal.
Storage Options:
• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
• Freezer: You can freeze the soup for up to 3 months. Allow it to thaw in the fridge overnight before reheating.
Tips:
• Customizing the Cheese: For a richer flavor, add shredded sharp cheddar along with the Velveeta.
• Add More Veggies: Feel free to add other vegetables like carrots or cauliflower for added flavor and nutrition.
• Serving Suggestions: Serve with a side salad or garlic bread to make it a complete meal.
This Crockpot Potato Broccoli Cheddar Soup is the ultimate bowl of cheesy, hearty goodness. It’s perfect for cold weather and a great option when you want a hands-off meal that still delivers on flavor. Enjoy!
