This Crockpot Potato Broccoli Cheddar Soup is a creamy and comforting dish perfect for those chilly days when you're craving something warm and filling. With tender potatoes, fresh broccoli, and melted cheddar cheese, this slow-cooked soup is not only easy to make but also packed with flavor. It's a great choice for a cozy dinner or to serve at a family gathering.
Ingredients
4 large russet potatoes, peeled and diced
3 cups broccoli florets
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
½ teaspoon paprika
1 cup shredded cheddar cheese
1 cup heavy cream
2 tablespoons butter
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Place the diced potatoes, broccoli florets, onion, garlic, vegetable broth, salt, pepper, thyme, and paprika into the crockpot.
Stir everything to combine and cover the crockpot with the lid.
Cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are fork-tender.
Once the soup is cooked, use an immersion blender to blend it to your desired consistency. For a chunkier texture, blend only half of the soup.
Stir in the shredded cheddar cheese, heavy cream, and butter. Mix until the cheese has melted and the soup is smooth and creamy.
Taste the soup and adjust the seasoning by adding more salt or pepper, if needed.
Serve hot and enjoy!
Servings and timing
Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 6-7 hours on low or 3-4 hours on high
Total Time: 6-7 hours
Variations
Vegan version: Swap the heavy cream with coconut milk or a dairy-free cream alternative. Use a plant-based cheese instead of the cheddar, and replace the butter with olive oil or coconut oil.
Extra protein: Add cooked chicken, bacon, or sausage to make it more filling and flavorful.
Spicy twist: Add a pinch of red pepper flakes or a small diced jalapeño for a little heat.
Herb variation: Try adding a tablespoon of fresh chopped parsley or chives for added flavor.
Storage/reheating
Storage: Leftover soup can be stored in an airtight container in the fridge for up to 3-4 days.
Freezing: You can freeze the soup for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container. To reheat, thaw it overnight in the fridge and warm it on the stovetop or in the microwave.
Reheating: Reheat the soup over low heat on the stovetop or in the microwave. If it thickens too much after refrigerating or freezing, you can add a splash of vegetable broth or cream to reach your desired consistency.
FAQs
How can I make the soup thicker?
If I want the soup to be thicker, I can blend more of the potatoes or add a small amount of cornstarch or flour mixed with water to the soup. Stir it in and cook for a little while longer until it thickens.
Can I use chicken broth instead of vegetable broth?
Absolutely! If I prefer, I can substitute chicken broth for the vegetable broth to add a slightly richer flavor to the soup.
How do I prevent the broccoli from getting too soft?
I usually add the broccoli later in the cooking process, around the last hour of cooking if I’m using the low setting, or 30 minutes before the end if using the high setting. This helps the broccoli maintain its texture without becoming mushy.
Can I use frozen broccoli?
Yes! If fresh broccoli isn’t available, frozen broccoli works just fine. I’ll add it directly into the crockpot without thawing it first, and it will cook perfectly.
Can I make this soup on the stovetop?
Yes, I can make this soup on the stovetop by simmering the potatoes, broccoli, onion, and garlic in broth until the potatoes are tender. Then, I’ll blend the soup and stir in the cheese, cream, and butter.
Conclusion
This Crockpot Potato Broccoli Cheddar Soup is the ultimate comfort food, combining the richness of cheddar cheese with the heartiness of potatoes and the freshness of broccoli. It’s perfect for busy days when I want something warm, creamy, and satisfying without spending much time in the kitchen. Whether I’m serving it for a family dinner or saving leftovers for later, this soup is sure to be a hit every time!
Recipe:
Crockpot Potato Broccoli Cheddar Soup
- Total Time: 6-7 hours
- Yield: 6 servings
- Diet: Vegetarian
Description
This Crockpot Potato Broccoli Cheddar Soup is a creamy, comforting dish that combines tender potatoes, fresh broccoli, and melted cheddar cheese, all slow-cooked to perfection. Ideal for chilly days or cozy dinners, this easy-to-make recipe will quickly become a family favorite. Whether you prefer a smooth or chunky texture, this versatile soup is customizable, delicious, and perfect for feeding a crowd.
Ingredients
4 large russet potatoes, peeled and diced
3 cups broccoli florets
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
½ teaspoon paprika
1 cup shredded cheddar cheese
1 cup heavy cream
2 tablespoons butter
Instructions
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Place the diced potatoes, broccoli florets, onion, garlic, vegetable broth, salt, pepper, thyme, and paprika into the crockpot.
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Stir everything to combine, then cover with the lid.
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Cook on low for 6-7 hours or on high for 3-4 hours until the potatoes are fork-tender.
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Once cooked, use an immersion blender to blend to your desired consistency. For a chunkier texture, blend only half of the soup.
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Stir in shredded cheddar cheese, heavy cream, and butter until melted and smooth.
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Taste and adjust seasoning with more salt or pepper if needed.
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Serve hot and enjoy!
Notes
For a vegan version, swap heavy cream with coconut milk and use plant-based cheese.
Add protein with cooked chicken, bacon, or sausage.
To add spice, include red pepper flakes or diced jalapeño.
Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Soup, Comfort Food
- Method: Slow-Cooker
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 310 kcal
