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Crockpot Potato Broccoli Cheddar Soup Recipe

Crockpot Potato Broccoli Cheddar Soup Recipe
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★★★★★

4.9 from 12 reviews

This Crockpot Potato Broccoli Cheddar Soup is a creamy, comforting slow cooker recipe combining tender potatoes, fresh broccoli, and sharp cheddar cheese for a hearty and flavorful meal. Perfect for chilly evenings, it offers a rich texture with minimal effort, making it ideal for busy days or cozy dinners.

Ingredients

Scale

Vegetables

  • 4 cups potatoes, peeled and diced
  • 3 cups fresh broccoli florets
  • 1 medium onion, chopped
  • 3 cloves garlic, minced

Liquids & Dairy

  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 tablespoon butter

Spices & Seasonings

  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika

Optional Garnish

  • Chopped green onions
  • Crispy bacon bits

Instructions

  1. Prepare the Slow Cooker: Add the diced potatoes, broccoli florets, chopped onion, and minced garlic to your slow cooker. Pour in the chicken broth, and season with salt, black pepper, dried thyme, and paprika. Stir gently to combine all ingredients.
  2. Cook the Soup: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes and broccoli are tender and cooked through.
  3. Blend for Creaminess: Use an immersion blender to blend part of the soup directly in the slow cooker until the soup reaches your desired creaminess. For a chunkier texture, blend only a portion and leave some pieces intact.
  4. Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Add the butter for extra richness. Cover and cook on low for an additional 20-30 minutes until the cheese has fully melted and the soup is creamy and smooth.
  5. Serve: Ladle the hot soup into bowls and garnish with chopped green onions or crispy bacon bits if desired. Pair with crusty bread for a complete meal.

Notes

  • Use freshly shredded sharp cheddar cheese for best melting and texture.
  • Russet potatoes work best for creating a creamy base; Yukon gold potatoes provide a buttery flavor.
  • If you don’t have an immersion blender, carefully blend part of the soup in a countertop blender and then return it to the slow cooker.
  • Vegetarian option: swap chicken broth for vegetable broth.
  • Add extras like carrots or celery at the beginning for more vegetables.
  • For spice, add 1/4 teaspoon cayenne pepper or red pepper flakes.
  • Store leftovers in an airtight container in the fridge up to 3 days, or freeze for up to 3 months.
  • To avoid cheese curdling, add cheese at the end of cooking and do not boil after adding.

Nutrition

Keywords: Crockpot soup, potato broccoli cheddar soup, slow cooker soup, creamy vegetable soup, comfort food soup

Find it online: https://kitchenwithkai.com/crockpot-potato-broccoli-cheddar-soup-recipe/