Why You’ll Love This Recipe
This soup is the epitome of comfort food, offering a rich and creamy texture that’s both filling and flavorful. It’s easy to prepare, making it ideal for busy schedules, and utilizes simple ingredients that come together to create a dish the whole family will enjoy.
Ingredients
- 2 cups frozen broccoli florets
- 4 cups potatoes, peeled and cubed
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 8 oz Velveeta cheese, cubed
- Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Base: In a large bowl, whisk together the flour and chicken broth until smooth.
- Combine Ingredients: In a crockpot, add the cubed potatoes, diced onion, minced garlic, frozen broccoli florets, Velveeta cheese, and the cream of chicken and mushroom soups. Pour the broth mixture over the top.
- Cook: Cover the crockpot and cook on low for 6-7 hours, or until the vegetables are tender.
- Season and Serve: Stir the soup well, season with salt and pepper to taste, and serve hot.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 15 minutes
- Cooking Time: 6-7 hours on low in the crockpot
Variations
- Cheese Options: While Velveeta provides a smooth texture, you can substitute with sharp cheddar or a blend of cheeses for a different flavor profile.
- Add Protein: Incorporate cooked, shredded chicken or crispy bacon bits to make the soup more hearty.
- Vegetable Medley: Add carrots or cauliflower for additional nutrients and variety.
Storage/Reheating
- Storage: Allow the soup to cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Add a splash of broth or milk if the soup has thickened too much.
FAQs
1. Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli can be used. Simply chop it into florets and add as directed.
2. Is there a substitute for Velveeta cheese?
You can use shredded cheddar cheese or a cheese blend of your choice.
3. Can I make this soup vegetarian?
Yes, substitute the chicken broth with vegetable broth and use cream of celery soup instead of cream of chicken.
4. How can I thicken the soup if it’s too thin?
If the soup is too thin, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the soup and cook until it thickens.
5. Can I freeze the leftovers?
Yes, this soup freezes well. Store in an airtight container and freeze for up to 2 months. Thaw in the refrigerator before reheating.
6. What can I serve with this soup?
Serve with crusty bread, a side salad, or garlic toast for a complete meal.
7. Can I add spices for extra flavor?
Absolutely, adding spices like paprika, cayenne pepper, or thyme can enhance the flavor.
8. Is it possible to make this soup on the stovetop?
Yes, you can simmer all the ingredients in a large pot over medium heat until the vegetables are tender.
9. How do I prevent the cheese from curdling?
Ensure to add the cheese towards the end of the cooking process and avoid boiling the soup after adding the cheese.
10. Can I use other types of potatoes?
Yes, Yukon Gold or red potatoes work well in this recipe.
Conclusion
This Comforting Broccoli Potato Cheddar Soup is a delightful blend of flavors and textures, making it a perfect choice for a cozy meal. Its simplicity and versatility allow you to customize it to your liking, ensuring it becomes a staple in your recipe collection.
Broccoli Potato Cheddar Soup
- Total Time: 6 hours 15 minutes–7 hours 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Indulge in a creamy, cheesy bowl of Comforting Broccoli Potato Cheddar Soup. Made with tender broccoli, soft potatoes, and rich cheddar cheese, this hearty soup is perfect for cozy dinners and weeknight meals.
Ingredients
- 2 cups frozen broccoli florets
- 4 cups potatoes, peeled and cubed
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 8 oz Velveeta cheese, cubed
- Salt and pepper, to taste
Instructions
- Prepare the Base: In a large bowl, whisk together the flour and chicken broth until smooth.
- Combine Ingredients: Add potatoes, onion, garlic, broccoli, Velveeta, and the soups into a crockpot. Pour broth mixture over the top.
- Cook: Cover and cook on low for 6–7 hours, or until vegetables are tender.
- Season and Serve: Stir well, season with salt and pepper, and serve hot.
Notes
- Substitute Velveeta with sharp cheddar or a cheese blend for a unique flavor.
- Add carrots or cauliflower for additional nutrients.
- For a vegetarian option, use vegetable broth and cream of celery soup.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours
- Category: Soups
- Method: Crockpot
- Cuisine: American
