Crockpot Potato Broccoli Cheddar Soup
A comforting creamy potato and broccoli soup made in a Crockpot, perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups potatoes, peeled and diced (about 3–4 medium)
- 3 cups broccoli florets, chopped small
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 ½ cups shredded cheddar cheese
- 1 cup heavy cream (or half-and-half)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour (or cornstarch slurry)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika (optional)
- ¼ tsp dried thyme (optional)
Instructions
- Load the Crockpot: Add potatoes, broccoli, onion, garlic, and broth into the slow cooker. Stir gently to combine.
- Cook Until Tender: Cover and cook on LOW for 360 minutes or HIGH for 240 minutes, until vegetables are soft and easy to mash.
- Blend (Optional but Recommended): Using an immersion blender, partially blend the soup while leaving some chunks for texture.
- Thicken the Soup: In a small pan over medium heat, melt the butter. Stir in the flour and cook for 1 minute. Add a ladle of hot soup and whisk until smooth. Return this mixture to the Crockpot and stir well.
- Add Cream & Cheese: Stir in the heavy cream and cheddar cheese. Mix until fully melted and smooth.
- Final Seasoning: Add salt, pepper, paprika, and thyme. Taste and adjust seasoning as needed.
- Serve Warm: Let the soup sit for 5–10 minutes before serving. It will thicken slightly as it rests.
Notes
You can use any potatoes; Russets or Yukon Golds are popular choices. Feel free to swap cheddar for Gruyère or Monterey Jack. For a lighter version, use half-and-half instead of heavy cream, but the richness will be less.