Crock Pot Potato Broccoli Cheddar Soup

by

Description

Crock Pot Potato Broccoli Cheddar Soup is a creamy, comforting classic that’s perfect for chilly days or cozy weeknight dinners. This slow cooker soup combines tender potatoes, fresh broccoli, aromatic onions, and rich cheddar cheese to create a velvety texture and hearty flavor. It’s easy to make and perfect for busy days — just toss everything in the crock pot and let it work its magic!

Ingredients For Crock Pot Potato Broccoli Cheddar Soup

  • 4 cups broccoli florets (fresh or frozen)

  • 3 cups diced potatoes (Yukon gold or russet)

  • 1 small onion, chopped

  • 3 cloves garlic, minced

  • 4 cups chicken or vegetable broth

  • 1 cup shredded carrots (optional for added sweetness and color)

  • 1 teaspoon salt (adjust to taste)

  • ½ teaspoon black pepper

  • ½ teaspoon paprika (optional)

  • 1 cup heavy cream or half-and-half

  • 2 cups shredded sharp cheddar cheese

  • 2 tablespoons butter

  • 2 tablespoons flour (for thickening, optional)

Instructions

  1. Prep the Base:
    In your crock pot, add broccoli, potatoes, onion, garlic, carrots, broth, salt, pepper, and paprika. Stir to combine.

  2. Cook Slowly:
    Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes and broccoli are tender.

  3. Blend for Creaminess:
    Using an immersion blender (or a regular blender in batches), blend part of the soup to reach your desired texture — leave some chunks for a hearty feel.

  4. Add Cream & Cheese:
    Stir in heavy cream, butter, and cheese. Mix until melted and smooth.

  5. Optional Thickening:
    If you prefer a thicker soup, whisk 2 tbsp flour into ¼ cup milk and stir it in; cook for an additional 15 minutes on HIGH.

  6. Serve Warm:
    Garnish with extra cheddar, green onions, or crispy bacon bits if desired.

Notes

  • You can use frozen broccoli directly — no need to thaw.

  • Sharp cheddar gives the richest flavor, but mild works if you prefer a softer taste.

  • To make it vegetarian, use vegetable broth instead of chicken broth.

  • Blend only half of the soup to keep a nice chunky texture.

Tips

  • Add a pinch of nutmeg for a gourmet flavor twist.

  • For extra creaminess, stir in a spoonful of cream cheese before serving.

  • Double the batch and freeze portions for easy lunches later.

  • Top with toasted bread crumbs or croutons for a crunchy finish.

Servings

Serves: 6–8 bowls
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

Nutritional Info (per serving)

(Approximate values)

  • Calories: 290

  • Protein: 12g

  • Carbohydrates: 24g

  • Fat: 16g

  • Fiber: 4g

  • Calcium: 20% DV

  • Vitamin C: 60% DV

Benefits

  • Rich in nutrients: Broccoli and potatoes provide fiber, vitamins C and B6, and antioxidants.

  • Comfort food made healthy: Creamy without excessive butter or heavy cream.

  • Great for meal prep: Freezes and reheats beautifully.

  • Family-friendly: Loved by both kids and adults alike.

Q & A

Q: Can I make this dairy-free?
A: Yes! Substitute cheddar with dairy-free cheese and use coconut milk or cashew cream instead of heavy cream.

Q: Can I use frozen broccoli?
A: Absolutely — just toss it in frozen. It will cook down perfectly in the crock pot.

Q: How do I store leftovers?
A: Store in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months.

Q: Can I use an Instant Pot instead?
A: Yes — cook on high pressure for 8 minutes, then quick release, and add the cheese and cream after blending.

Leave a Comment