Description
This Crockpot Potato Broccoli Cheddar Soup is rich, creamy, and packed with comforting flavor—an easy slow cooker recipe that combines tender potatoes, broccoli, and cheddar into the perfect cozy meal.
Ingredients
- 4 cups peeled and diced russet or Yukon gold potatoes
- 3 cups fresh or frozen broccoli florets
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 ½ cups shredded cheddar cheese
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
- Salt and black pepper, to taste
- Optional: 1 cup sliced carrots or chopped celery, ½ tsp paprika, or a pinch of red pepper flakes
Instructions
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Add diced potatoes, onion, garlic, and broth to the slow cooker. Season with salt and pepper.
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Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
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About 30 minutes before serving, stir in broccoli and cook until soft.
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Use an immersion blender to partially blend the soup, leaving some texture, or blend completely smooth if preferred.
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Stir in butter, heavy cream, and shredded cheddar cheese until fully melted and smooth.
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Taste and adjust seasoning. Serve warm, optionally topped with extra cheese or herbs.
Notes
- Frozen broccoli works great—no need to thaw, just add it 30 minutes before serving.
- To make it vegetarian, use veggie broth and vegetarian cheddar.
- For added heat, stir in a pinch of red pepper flakes or paprika.
- Blending part of the soup gives it creaminess without needing extra cream.
