Here’s a super-easy Crock Pot Potato Broccoli Cheddar Soup that tastes like it simmered all day (because it did).
Crock Pot Potato Broccoli Cheddar Soup
Ingredients
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4 cups potatoes, peeled and diced (russet or Yukon gold)
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2 cups broccoli florets, chopped
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1 small onion, diced
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2 cloves garlic, minced
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3 cups chicken broth (or veggie broth)
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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½ teaspoon paprika (optional but nice)
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1 cup heavy cream (or half-and-half)
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2½–3 cups sharp cheddar cheese, shredded
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2 tablespoons butter
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2 tablespoons cornstarch + 2 tablespoons water (optional, for thicker soup)
Instructions
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Load the Crock Pot
Add potatoes, broccoli, onion, garlic, broth, salt, pepper, and paprika. -
Cook
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Low: 6–7 hours
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High: 3–4 hours
Until potatoes are very tender.
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Blend (optional but recommended)
Use an immersion blender to partially blend for a creamy texture, or mash some potatoes with a potato masher. Leave some chunks if you like texture. -
Make it creamy
Stir in butter and heavy cream. -
Add cheese
Add shredded cheddar a little at a time, stirring until fully melted (keep heat on low to prevent graininess). -
Thicken (if needed)
Stir in cornstarch slurry. Cover and cook 15–20 more minutes until thickened. -
Taste & adjust
Add more salt or pepper if needed.
Optional Add-Ins & Swaps
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Extra cheesy: mix in a little Velveeta or cream cheese
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Smoky: add crumbled bacon or a pinch of smoked paprika
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Protein boost: diced ham or shredded chicken
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Lighter: use milk instead of cream (still good!)
Serve with crusty bread or biscuits (👀 like the ones you asked about earlier). Want it thicker like Panera or more brothy? I can tweak it exactly how you like.