Description
This Slow Cooker Potato Broccoli Cheddar Soup is a creamy, cheesy, and veggie-packed comfort food favorite made effortlessly in your crockpot—perfect for busy weeknights or meal prep during colder months.
Ingredients
- 4 cups russet or Yukon gold potatoes, peeled and diced
- 3 cups fresh or frozen broccoli florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth or chicken broth
- 2 cups shredded cheddar cheese
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
- Salt and pepper, to taste
- Optional Add-ins:
- 1 cup shredded carrots or chopped celery
- ½ teaspoon paprika or a pinch of cayenne
Instructions
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Add diced potatoes, chopped onion, garlic, and broth to a 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 soft.
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About 30 minutes before serving, add broccoli florets and continue cooking until tender.
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Use an immersion blender to partially blend the soup, leaving some chunks for texture.
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Stir in butter, cream, and shredded cheddar. Mix until melted and smooth.
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Taste and adjust seasoning as needed.
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Serve hot with extra cheese or crusty bread, if desired.
Notes
- For a thicker soup, mash some of the potatoes before blending.
- Add more broth if reheating leftovers, as the soup thickens when chilled.
- Smoked cheese, paprika, or crispy bacon make great add-ons.
