🥔🥦 Crockpot Potato Broccoli Cheddar Soup
Ingredients
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4 cups potatoes, peeled and diced (Yukon gold or russet)
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3 cups fresh broccoli florets (chopped small)
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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 vegetable broth)
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1 cup carrots, shredded (optional but adds flavor & 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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4 tbsp butter
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¼ cup all-purpose flour
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2 cups milk (whole milk preferred)
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2 cups sharp cheddar cheese, freshly shredded
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½ cup heavy cream (optional for extra richness)
🔥 Instructions
1️⃣ Add to Crockpot
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
Cook:
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Low: 6–7 hours
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High: 3–4 hours
Until potatoes are very tender.
2️⃣ Make the Cream Base
About 30 minutes before serving:
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Melt butter in a saucepan.
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Whisk in flour and cook 1–2 minutes (don’t brown it).
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Slowly whisk in milk until smooth and slightly thickened (3–5 minutes).
3️⃣ Finish the Soup
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Stir milk mixture into crockpot.
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Add shredded cheddar and heavy cream.
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Stir until melted and smooth.
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Use an immersion blender for a smoother texture (optional), or mash slightly for chunky style.
Cook another 20–30 minutes on LOW until thick and creamy.
🧀 Tips for Best Flavor
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Always shred your own cheddar — pre-shredded doesn’t melt as smoothly.
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For thicker soup: mash more potatoes or add a little extra cornstarch slurry.
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For thinner soup: add more broth or milk.
If you’d like, I can also give you:
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A no-flour (gluten-free) version
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A lighter/low-calorie version
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Or a fully dump-and-go version without making a roux 😊