Description
This Crockpot Potato Broccoli Cheddar Soup is a creamy, comforting meal perfect for any day. Made with tender broccoli florets, shredded carrots, cream cheese, and cheddar cheese, it simmers slowly in a crockpot to develop rich flavors. The soup is thickened with cornstarch and finished with milk and cheese for a luscious texture, making it ideal for a cozy lunch or dinner.
Ingredients
Scale
Vegetables
- 6 cups broccoli florets (from 2 heads)
- 1 cup chopped onion
- 1 cup shredded carrots
- 1 tablespoon minced garlic
Dairy
- 2 oz cream cheese
- 8 oz shredded cheddar cheese
- 2 cups milk
Others
- 1/4 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup cornstarch
- 4 cups chicken broth
Instructions
- Prepare the Broccoli: Roughly chop the broccoli florets and place them in the bottom of the crockpot. Add the chopped onion, shredded carrots, cream cheese, and minced garlic on top.
- Combine Liquids: In a large bowl, whisk together the chicken broth, nutmeg, kosher salt, black pepper, and cornstarch until the mixture is smooth and free of lumps. Pour this liquid mixture over the vegetables in the crockpot and stir gently to combine everything evenly.
- Cook: Cover the crockpot and cook on HIGH for 2 to 3 hours or on LOW for 6 to 7 hours, until the broccoli is tender and cooked through. For a creamier texture, use an immersion blender to partially blend the soup directly in the crockpot, leaving some chunks for texture if desired.
- Add Milk and Cheese: Reduce the crockpot heat to LOW. Stir in the milk and shredded cheddar cheese, allowing the cheese to melt fully over about 30 minutes, stirring occasionally to prevent sticking.
- Serve and Enjoy: Once the cheese has melted and the soup is heated through, stir well and serve hot for a comforting and delicious meal.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- You can adjust the seasoning by adding more salt or pepper to taste.
- Using an immersion blender allows you to control the soup’s texture—blend fully for smooth soup or partially for chunkier consistency.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- To make it dairy-free, consider using dairy-free cream cheese, cheddar cheese alternatives, and plant-based milk, but this will alter the flavor and texture.
