Description

This easy Crockpot Potato Broccoli Cheddar Soup is a warm, comforting, and satisfying meal featuring tender potatoes, vibrant broccoli, and rich sharp cheddar cheese, all slow-cooked to perfection. Creamy, cheesy, and nourishing, this soup is effortless to prepare, family-friendly, and perfect for cozy days or make-ahead meals.

Ingredients

Scale

Vegetables

4 cups diced russet or Yukon gold potatoes (about 1 lb)
3 cups fresh or frozen broccoli florets
1 medium onion, diced
2 cloves garlic, minced

Liquids

4 cups chicken or vegetable broth
1 cup milk or heavy cream

Dairy & Fats

2 cups shredded sharp cheddar cheese
2 tablespoons butter

Thickener

3 tablespoons all-purpose flour or cornstarch

Seasonings

Salt, to taste
Freshly ground black pepper, to taste

Instructions

Prepare Your Vegetables: Peel and dice the potatoes into bite-sized pieces for even cooking, and chop the broccoli into small florets to ensure perfect tenderness.
Combine Ingredients in the Crockpot: Add the diced potatoes, broccoli florets, diced onion, minced garlic, broth, salt, and pepper into the slow cooker. Stir gently to mix all ingredients well.
Slow Cook Until Tender: Set the crockpot to low heat and cook for 6 to 8 hours, or on high for 3 to 4 hours, until the potatoes and broccoli are soft and have absorbed the flavors of the broth.
Blend or Mash for Creaminess: Use an immersion blender to partially puree the soup directly in the crockpot, leaving some chunks of potato and broccoli for heartiness and texture.
Add Cheese and Cream: Stir in the shredded cheddar cheese, milk or cream, and butter until everything is melted and well combined, creating the soup’s creamy and cheesy richness.
Final Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with extra cheddar or fresh herbs if desired.

Notes

Cut potatoes into uniform pieces to ensure consistent cooking without mushy or undercooked chunks.
Add broccoli during the last hour of cooking if you prefer it firmer and more vibrant.
Use freshly shredded cheddar cheese for superior melting and flavor versus pre-shredded cheese.
Mix flour or cornstarch with a little cold water before adding to the soup to avoid lumps.
Stir in cheese and cream off the heat or on low to prevent curdling and maintain a smooth texture.

Prep Time: 15 minutes
Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
Category: Soup
Method: Slow cooking
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 280
Sugar: 3g
Sodium: 550mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 12g
Cholesterol: 50mg

Keywords: potato soup, broccoli cheddar soup, crockpot soup, slow cooker recipes, comfort food, cheesy soup, easy dinner