Description
This comforting Crockpot Potato Broccoli Cheddar Soup combines tender potatoes, fresh broccoli, and sharp cheddar cheese for a creamy, flavorful slow cooker meal. Perfect for busy days, this hearty soup is easy to prepare and delivers rich, cheesy goodness with minimal fuss.
Ingredients
Scale
Vegetables
- 4 cups Yukon Gold or Russet potatoes, peeled and diced
- 2 cups broccoli florets (fresh or frozen)
- 1 cup chopped carrots
- ½ cup chopped celery
- ½ cup chopped yellow onion
- 3 cloves garlic, minced
Liquids and Dairy
- 4 cups low-sodium vegetable or chicken broth
- 1 cup whole milk
- ½ cup heavy cream
Pantry
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon smoked paprika (optional)
- 2 tablespoons all-purpose flour
Cheese and Garnishes
- 2 cups shredded sharp cheddar cheese
- Extra shredded cheddar and chopped green onions for garnish (optional)
Instructions
- Combine ingredients in crockpot: Add the diced potatoes, broccoli florets, chopped carrots, celery, yellow onion, minced garlic, vegetable or chicken broth, salt, black pepper, dried thyme, and smoked paprika (if using) into the crockpot. Stir the mixture well to combine all the ingredients evenly.
- Cook the vegetables: Cover the crockpot and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours, until the vegetables are very tender and easily pierced with a fork. This slow cooking develops deep flavors and soft textures.
- Prepare the milk mixture: In a small bowl, whisk together the whole milk, heavy cream, and all-purpose flour until the mixture is smooth and free of lumps. This will help thicken the soup later.
- Add cream mixture to crockpot: Pour the milk, cream, and flour mixture into the crockpot with the cooked vegetables. Stir thoroughly to combine and distribute the thickening agent evenly throughout the soup base.
- Blend the soup partially: Use an immersion blender to blend about half of the soup directly in the crockpot. Leave some chunks of vegetables unblended to provide pleasant texture and bite to the soup.
- Add cheese and finish cooking: Stir in the shredded sharp cheddar cheese until it melts completely and the soup becomes creamy and smooth. Let the soup cook for an additional 10 to 15 minutes on low heat to meld the flavors together and warm through.
- Serve: Ladle the warm soup into bowls and garnish with extra shredded cheddar cheese and chopped green onions if desired for added flavor and presentation.
Notes
- For a smoother soup texture, blend the entire soup instead of just half.
- Add cooked bacon or ham to the soup if you desire extra smoky, savory flavor.
- Use gluten-free flour if you need this recipe to be gluten-free.
- This soup is vegetarian only when vegetable broth is used instead of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 5 g
- Sodium: 560 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 50 mg
