Here’s a cozy Crockpot Potato Broccoli Cheddar Soup recipe that’s creamy, cheesy, and effortless — perfect for slow cooker meals.
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
Instructions
- Add ingredients to crockpot
- Place diced potatoes, broccoli, onion, garlic, and broth in the slow cooker.
- Season with salt, pepper, and optional paprika/nutmeg.
- Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes and broccoli are tender.
- Blend (optional)
- For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
- 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.
- Serve
- Ladle into bowls and garnish with extra cheddar, crumbled bacon, or chopped green onions.
✅ 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?
