Crockpot Potato Broccoli Cheddar Soup

Here’s a cozy Crockpot Potato Broccoli Cheddar Soup recipe that’s creamy, cheesy, and effortless — perfect for slow cooker meals.

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Ingredients (6–8 servings)

• 4 cups broccoli florets (fresh or frozen)
• 4 medium potatoes, peeled and diced
• 1 medium onion, diced
• 2–3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups shredded sharp cheddar cheese
• 1 cup milk or heavy cream
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 tsp paprika or nutmeg (optional)
• Optional: 2–3 slices cooked bacon, crumbled for topping

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Instructions

1. Add ingredients to crockpot
   • Place diced potatoes, broccoli, onion, garlic, and broth in the slow cooker.
   • Season with salt, pepper, and optional paprika/nutmeg.
2. Cook
   • Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes and broccoli are tender.
3. Blend (optional)
   • For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
4. Add cheese and milk
   • Stir in shredded cheddar cheese and milk/heavy cream. Cook for another 10–15 minutes on low until cheese melts and the soup is heated through.
5. Serve
   • Ladle into bowls and garnish with extra cheddar, crumbled bacon, or chopped green onions.

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✅ Tips:

• Use sharp cheddar for a more pronounced flavor.
• For a lighter version, use low-fat milk and reduce the cheese slightly.
• If you like thicker soup, mash some of the potatoes before adding the cheese.

I can also give a fully dairy-free version that’s just as creamy using plant-based milk and cheese.

Do you want me to do that?