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
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 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
