Description
This comforting Crockpot Potato Broccoli Cheddar Soup combines tender potatoes, fresh broccoli, and sharp cheddar cheese in a creamy broth, slow-cooked to perfection. Ideal for a cozy meal, this soup delivers rich flavors with minimal effort using your slow cooker.
Ingredients
Scale
Vegetables
- 4 cups peeled and diced potatoes
- 3 cups chopped broccoli florets
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Liquids & Dairy
- 3 cups vegetable broth
- 1 cup milk
- 1 cup heavy cream
- 2 tablespoons unsalted butter
Cheese
- 2 cups shredded sharp cheddar cheese
Seasonings
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
Optional Toppings
- Extra shredded cheddar cheese
- Sour cream
- Chopped green onions
- Crumbled bacon
Instructions
- Prepare Ingredients: Peel and dice the potatoes, chop the broccoli into florets, dice the onion, and mince the garlic to have them ready for the slow cooker.
- Add Ingredients to Crockpot: Place the potatoes, broccoli, onion, garlic, dried thyme, and vegetable broth into the crockpot. Season with salt and pepper according to your taste preferences.
- Cook the Soup: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the vegetables are tender and fully cooked.
- Blend the Soup Partially: Use an immersion blender directly in the crockpot to blend the soup partially, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender and pulse blend before returning it to the crockpot.
- Add Dairy and Cheese: Stir in the milk, heavy cream, unsalted butter, and shredded sharp cheddar cheese until the cheese melts completely and the soup becomes creamy.
- Adjust Seasoning and Serve: Taste and adjust seasoning with salt and pepper if needed. Serve warm with optional toppings such as extra cheddar cheese, sour cream, green onions, or crumbled bacon.
Notes
- For a lighter version, substitute heavy cream with additional milk or use half-and-half.
- If using frozen broccoli, add it during the last 1 to 2 hours of cooking to avoid overcooking.
- This soup stores well in the refrigerator for up to 4 days and reheats beautifully for leftovers.
