Here’s a rich, creamy, and cozy Crock Pot Potato Broccoli Cheddar Soup — easy to prep and perfect for busy days.
🥔🥦 Crock Pot Potato Broccoli Cheddar Soup
⏱ Prep: 15 minutes
⏱ Cook: 6–7 hours (Low) or 3–4 hours (High)
🍽 Serves: 6
🛒 Ingredients
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4 cups potatoes, peeled & diced (about 3–4 medium)
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3 cups fresh broccoli florets (chopped small)
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1 small onion, finely diced
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2 cloves garlic, minced
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4 cups chicken broth (or vegetable broth)
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1 cup carrots, finely diced (optional but adds color)
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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½ tsp paprika (optional)
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½ tsp dried thyme (optional)
🧀 Add Later
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2 cups sharp cheddar cheese, freshly shredded
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1 cup heavy cream (or half-and-half)
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2 tbsp butter
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2 tbsp cornstarch + 2 tbsp water (optional, for thicker soup)
👩🍳 Instructions
1️⃣ Load the Crock Pot
Add to slow cooker:
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Potatoes
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Broccoli
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Onion
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Garlic
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Carrots (if using)
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Broth
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Salt, pepper, paprika, thyme
Stir to combine.
2️⃣ Slow Cook
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Cook on Low 6–7 hours
OR -
Cook on High 3–4 hours
Potatoes should be fork-tender.
3️⃣ Blend (Optional but Recommended)
For a creamy texture:
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Use an immersion blender to partially blend the soup (leave some chunks).
OR -
Carefully transfer 2–3 cups to a blender, blend, and return to crock pot.
4️⃣ Add the Cream & Cheese
Stir in:
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Butter
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Heavy cream
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Shredded cheddar (add gradually while stirring)
Let cook another 15–20 minutes until melted and smooth.
5️⃣ Thicken (If Needed)
If you want it thicker:
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Mix cornstarch + water
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Stir into soup
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Cook 10–15 minutes until thickened
🧂 Taste & Adjust
Add more salt, pepper, or cheese if needed.
🥖 Serve With
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Crusty bread
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Garlic toast
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Side salad
🔥 Tips for Best Flavor
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Always shred your own cheese — pre-shredded doesn’t melt as smoothly.
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Add a pinch of nutmeg for subtle warmth.
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For extra richness, replace 1 cup broth with milk.
If you’d like, I can also give you:
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A lighter version
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A loaded version with bacon
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Or a Panera-style copycat version 🧀