Description
This Crockpot Potato Broccoli Cheddar Soup is a comforting and creamy soup that’s perfect for a cozy meal. Loaded with potatoes, broccoli, and cheddar cheese, it’s a hearty dish that’s easy to make in a slow cooker.
Ingredients
Scale
Potato Broccoli Cheddar Soup:
- 4 cups potatoes, peeled and diced
- 3 cups broccoli florets, chopped
- 1 medium onion, chopped
- 2 carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup heavy cream or half-and-half
- 2 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
Instructions
- Add Ingredients: Add potatoes, broccoli, onion, carrots, garlic, broth, salt, pepper, paprika, and thyme to the crockpot.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until vegetables are very tender.
- Blend: Use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Add Cheese: Stir in shredded cheddar cheese until melted, then add heavy cream and stir until smooth.
- Thicken (Optional): If the soup is too thin, stir in the cornstarch slurry and cook for 10 more minutes to thicken.
- Adjust and Serve: Taste and adjust seasoning as needed. Serve hot, garnished with extra cheese or croutons if desired.
Notes
- For a lighter version, substitute milk for cream.
- You can also use frozen broccoli—add it during the last hour of cooking.
- This soup reheats well and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 5 g
- Sodium: 710 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 50 mg
