Here’s a creamy, cheesy, and comforting Crock Pot Potato Broccoli Cheddar Soup recipe that’s perfect for busy days or chilly nights. It’s loaded with tender potatoes, broccoli florets, and sharp cheddar cheese—all made easy in the slow cooker.
🥦🧀 Crock Pot Potato Broccoli Cheddar Soup
🍲 Ingredients:
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4 cups russet or Yukon gold potatoes, peeled and diced
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3 cups broccoli florets (fresh or frozen)
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1 medium onion, diced
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2 cloves garlic, minced
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3 cups low-sodium vegetable or chicken broth
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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½ tsp paprika (optional)
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½ tsp dried thyme or Italian seasoning (optional)
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1 cup heavy cream or half & half (add at the end)
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2–2½ cups sharp cheddar cheese, freshly shredded
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2 tablespoons butter (optional, adds richness)
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Optional toppings: crumbled bacon, extra cheese, green onions
👩🍳 Instructions:
1. Add to Crock Pot:
Place the following into your slow cooker:
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Diced potatoes
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Broccoli
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Onion
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Garlic
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Broth
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Seasonings (salt, pepper, paprika, thyme)
Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes and broccoli are tender.
2. Blend (Optional):
For a creamier texture:
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Use an immersion blender to partially or fully blend the soup in the Crock Pot.
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OR transfer 2–3 cups to a blender, blend until smooth, and return to the pot.
If you prefer a chunky soup, skip blending or blend just a portion.
3. Add Cheese & Cream:
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Stir in the butter, heavy cream (or half & half), and shredded cheddar cheese.
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Mix until smooth and creamy.
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Taste and adjust seasoning if needed.
Let it warm through for another 10–15 minutes on LOW.
🧂 Optional Additions:
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Add 1–2 chopped carrots for color and sweetness.
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Stir in 1 tablespoon Dijon mustard or a dash of hot sauce for extra depth.
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Use a mix of cheeses: Cheddar + Gouda or Monterey Jack work great.
🥄 Storage & Freezing:
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Fridge: Keeps 3–4 days in an airtight container.
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Freezer: Best to freeze before adding cream and cheese. Freeze the cooked base, then reheat and add dairy just before serving.