Description
Indulge in the rich and comforting flavors of a hearty Crockpot Potato Broccoli Cheddar Soup. This creamy and satisfying soup is perfect for a cozy night in or a gathering with friends. Made with wholesome ingredients and bursting with cheesy goodness, this soup will be a new favorite in your recipe collection.
Ingredients
Scale
Potato Mixture:
- 4 cups russet potatoes (peeled and diced)
- 3 cups broccoli florets (fresh or frozen)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 3 cups vegetable broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese Mixture:
- 1 cup milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (if using cornstarch slurry)
Instructions
- Prepare Ingredients: Add the diced potatoes, broccoli, onion, garlic, vegetable broth, thyme, paprika, salt, and pepper to the crockpot.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes and broccoli are very tender.
- Blend: Use an immersion blender to blend part of the soup for a creamier texture.
- Thicken: In a small bowl, whisk together milk and heavy cream. If using cornstarch, mix it with water to form a slurry and stir it into the milk and cream mixture. Add this to the soup and cook for another 20–30 minutes.
- Finish: Stir in shredded cheddar cheese until melted and smooth. Serve hot.
Notes
- For extra flavor, add hot sauce or crispy bacon bits before serving.
- Freshly shredded cheddar melts better than pre-shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 5g
- Sodium: 590mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg
