This creamy and comforting Crockpot Potato Broccoli Cheddar Soup is perfect for chilly days or when you need a simple, hands-off meal that satisfies everyone at the table. Loaded with tender potatoes, vibrant broccoli, and rich cheddar cheese, this soup has a velvety texture and an irresistible cheesy flavor. With the convenience of a slow cooker, you can simply toss in the ingredients, let it simmer, and come back to a warm and hearty dinner. It’s the perfect combination of veggies and cheesy goodness!
Ingredients:
- 2 pounds frozen broccoli florets
- 3 large potatoes, peeled and cubed
- 1 large onion, finely diced
- 2 teaspoons minced garlic
- 1⅓ cups chicken broth
- 4 tablespoons unsalted butter
- One 10.5-ounce can of cream of chicken soup
- One 10.5-ounce can of cream of mushroom soup
- 8 ounces Velveeta cheese, cubed
- 2 teaspoons all-purpose flour
- Salt and freshly cracked black pepper, adjusted according to your preference.
Instructions:
- Prep the Ingredients: Peel and cube the potatoes, dice the onion, and cube the Velveeta cheese.
- Add to the Crockpot: In your slow cooker, combine the frozen broccoli florets, cubed potatoes, diced onion, minced garlic, and chicken broth. Add the unsalted butter, cream of chicken soup, and cream of mushroom soup. Stir everything together to mix well.
- Cook on Low: Set the slow cooker to low heat and cook for 6-7 hours, or until the potatoes are tender and easily pierced with a fork.
- Thicken the Soup: About 30 minutes before serving, whisk the all-purpose flour with a few tablespoons of water to make a slurry. Stir it into the soup to help thicken the consistency.
- Add the Cheese: Add the cubed Velveeta cheese to the crockpot. Stir gently until the cheese has melted and is fully incorporated into the soup, creating a creamy, cheesy base.
- Serve and Enjoy: Once the cheese has melted and the soup is well combined, ladle it into bowls. Serve hot with your favorite bread or crackers on the side for dipping.
Conclusion:
This Crockpot Potato Broccoli Cheddar Soup is a deliciously comforting, creamy meal packed with tender potatoes and broccoli, all coated in a rich, cheesy broth. It’s an easy, no-fuss recipe that’s ideal for cold evenings or when you need a hearty dish with minimal effort. The slow cooker does all the work, leaving you with a warm and satisfying dinner the whole family will love.
Crockpot Potato Broccoli Cheddar Soup
Ingredients
- 2 pounds frozen broccoli florets
- 3 large potatoes peeled and cubed
- 1 large onion finely diced
- 2 teaspoons minced garlic
- 1⅓ cups chicken broth
- 4 tablespoons unsalted butter
- One 10.5-ounce can of cream of chicken soup
- One 10.5-ounce can of cream of mushroom soup
- 8 ounces Velveeta cheese cubed
- 2 teaspoons all-purpose flour
- Salt and freshly cracked black pepper adjusted according to your preference.
Instructions
- Prep the Ingredients: Peel and cube the potatoes, dice the onion, and cube the Velveeta cheese.
- Add to the Crockpot: In your slow cooker, combine the frozen broccoli florets, cubed potatoes, diced onion, minced garlic, and chicken broth. Add the unsalted butter, cream of chicken soup, and cream of mushroom soup. Stir everything together to mix well.
- Cook on Low: Set the slow cooker to low heat and cook for 6-7 hours, or until the potatoes are tender and easily pierced with a fork.
- Thicken the Soup: About 30 minutes before serving, whisk the all-purpose flour with a few tablespoons of water to make a slurry. Stir it into the soup to help thicken the consistency.
- Add the Cheese: Add the cubed Velveeta cheese to the crockpot. Stir gently until the cheese has melted and is fully incorporated into the soup, creating a creamy, cheesy base.
- Serve and Enjoy: Once the cheese has melted and the soup is well combined, ladle it into bowls. Serve hot with your favorite bread or crackers on the side for dipping.