Comforting Broccoli Potato Cheddar Soup – Get ready for a cozy, soul-warming meal with this Comforting Broccoli Potato Cheddar Soup. With hearty potatoes, tender broccoli, and a rich blend of Velveeta cheese. This soup is pure comfort in a bowl. Perfect for busy days, it’s as easy as setting it in the crockpot and letting it simmer to perfection. The outcome is a creamy, flavorful soup that is sure to be a triumph with the entire family.
The first time I made this soup was on a frigid winter day when my husband was yearning for something warm and comforting. I tossed everything into the crockpot in the morning and let it work its magic while I went about my day. By the time dinner cruised around, the house was served with a scrumptious bouquet of cheesy goodness. My husband took one bite and said it was the best soup he had ever had. Even my little one, who is usually fussy about broccoli, couldn’t get enough of it. Now, it’s our go-to comfort soup whenever we need a little extra warmness and passion.
What makes this Comforting Broccoli Potato Cheddar Soup truly stands out?
This soup stands out for its simplicity and decadent, creamy consistency. Assembled in a crockpot, it’s the ideal set-it-and-forget-it recipe for occupied days. The collection of Velveeta cheese, broccoli, and potatoes completes a satisfying, cheesy soup that’s robust in taste. The cream of chicken and mushroom soups adds an extra coating of richness. Making it indulgent yet heartwarming. It’s the top one-pot feast that the whole family will treasure!
What You Need To Make This Comforting Broccoli Potato Cheddar Soup Recipe?
Frozen Broccoli Florets: Using frozen broccoli makes this recipe super suitable, and it preserves up well during the long cooking process, becoming absolutely tender and melding seamlessly with the cheese and potatoes.
Potatoes: These are the heart of the soup, adding thickness and a creamy texture once cooked. Yukon Gold or Russet potatoes work pleasingly for their starchy qualities.
Velveeta Cheese: The key to a smooth, creamy soup! Velveeta melts beautifully, creating that signature cheesy consistency everyone adores.
Cream of Chicken & Cream of Mushroom Soups: These condensed soups add richness and depth to the soup, making it extra pleasurable. If you want to change it up, you can utilize all cream of chicken or cream of mushroom instead.
Minced Garlic: Garlic adds a savory note to balance the richness of the cheese, constructing a well-rounded flavor.
Steps To Make Comforting Broccoli Potato Cheddar Soup:
Step 1: Start by mixing the flour with the chicken broth until smooth—this helps thicken the soup as it cooks. Next, place the cubed potatoes, diced onions, minced garlic, frozen broccoli florets, Velveeta cheese, and canned soups into your crockpot. Pour the broth mixture over everything.
Step 2: Cover the crockpot. Boil on high for 4 to 5 hours. Let the crockpot work its magic—the vegetables will soften, and the flavors will meld beautifully.
Step 3: Once the time is up, give everything a good stir to combine all the ingredients smoothly. Taste the soup and season with salt and pepper as needed. Serve the soup hot, and enjoy the creamy, cheesy comfort it offers.
Tip:
For an extra boost of flavor, consider roasting the potatoes and onions before tossing them into the crockpot. The roasting process adds a subtle caramelization that deepens the overall taste of the soup. If you’re a cheese lover, don’t hesitate to sprinkle a bit more cheese on top when serving for that extra cheesy indulgence. For a thicker, creamier texture, mash some of the potatoes directly in the crockpot towards the end – it creates a heartier consistency that’s simply irresistible.
Frequently Asked Questions:
Can I use fresh broccoli instead of frozen broccoli?
Yes! Fresh broccoli works just as well. Simply chop the florets into bite-sized pieces and follow the same instructions. Fresh broccoli might be a bit firmer after cooking, but it adds a delightful texture to the soup.
Can I substitute Velveeta cheese with regular cheddar cheese?
Absolutely! If you’re not a fan of Velveeta or want a sharper cheese flavor, swap it with shredded sharp cheddar cheese. Just note that Velveeta melts smoother, giving the soup its ultra-creamy texture.
How can I make this soup vegetarian?
To make a vegetarian version, substitute the chicken stock with vegetable broth and use cream of mushroom soup instead of cream of chicken. The soup will still be rich, creamy, and delicious without the meat.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Comforting Broccoli Potato Cheddar Soup
Ingredients
- 2 lb frozen broccoli florets
- 3 large potatoes peeled and cubed
- 1 large onion finely diced
- 2 tsp minced garlic
- 1 ⅓ c chicken broth
- 4 tbsp unsalted butter
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 8 oz Velveeta cheese cubed
- 2 tsp all-purpose flour
- Salt and freshly ground black pepper to taste
Instructions
- Start by mixing the flour into the chicken broth until it's completely smooth—this little trick helps create a perfectly thickened soup. Next, toss the cubed potatoes, diced onion, minced garlic, frozen broccoli florets, Velveeta cubes, and both cans of soup into your crockpot. Pour the flour and broth mixture over the top to bring it all together.
- Pop the lid on and set the crockpot to cook on high for about 4 to 5 hours, giving everything plenty of time to soften and those flavors to blend beautifully.
- When time’s up, give the soup a good stir to make sure everything is mixed well. Season with salt and pepper to taste, then serve it up hot and comforting.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
