Here’s a simple and creamy Crockpot Potato Broccoli Cheddar Soup recipe that’s perfect for a slow-cooked meal:
Ingredients (Serves 4–6)
- 4 cups potatoes, peeled and diced (about 4 medium potatoes)
- 2 cups broccoli florets (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1 cup shredded cheddar cheese (plus extra for garnish)
- 1 cup milk or cream
- 2 tbsp butter (optional, for richness)
Instructions
- Add ingredients to the crockpot
- Place diced potatoes, broccoli, onion, garlic, and broth into the slow cooker.
- Season with salt, pepper, and paprika.
- Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
- Blend (optional for creamy texture)
- Use an immersion blender to partially blend the soup for a creamy texture, leaving some chunks for heartiness.
- Add cheese and milk
- Stir in shredded cheddar and milk/cream.
- Cook on low another 10–15 minutes, until cheese is melted and soup is heated through.
- Serve
- Taste and adjust salt and pepper.
- Garnish with extra cheddar or chopped chives.
- Serve with crusty bread or crackers.
💡 Tips
- For a thicker soup, mash some potatoes against the side of the crockpot before adding cheese.
- You can add cooked bacon or ham for extra flavor.
- Leftovers reheat well in a saucepan over low heat, stirring occasionally.
If you want, I can also give a faster 1-hour stove-top version that tastes almost identical to the crockpot version. Do you want me to do that?
