Perfect! Crock Pot Potato Broccoli Cheddar Soup is creamy, comforting, and hands-off—just toss everything in the slow cooker and let it do its magic. 🥦🧀🥔
Ingredients (serves 4–6)
- 4 cups broccoli florets (fresh or frozen)
- 3–4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2–3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese (reserve a little for topping)
- 1 cup milk or half-and-half
- 2 tbsp butter
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 tsp paprika or mustard powder (optional, for depth)
- Optional toppings: extra cheese, crumbled bacon, chopped green onions
Instructions
1. Prep the slow cooker
- Spray the crock pot lightly with cooking spray or butter.
2. Add ingredients
- Add potatoes, broccoli, onion, garlic, butter, salt, pepper, and paprika/mustard powder.
- Pour in the broth.
3. Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
4. Blend (optional)
- For a creamier soup, use an immersion blender to puree part of the soup—leaving some chunks for texture.
5. Add cheese and milk
- Stir in cheddar and milk/half-and-half until smooth.
- Taste and adjust seasoning.
6. Serve
- Garnish with extra cheese, bacon, or green onions if desired.
- Serve with crusty bread or crackers.
💡 Tips
- Frozen broccoli works perfectly and reduces chopping time.
- Add more milk or broth if you like a thinner soup.
- For richer flavor, sauté onions and garlic in butter before adding to the crock pot (optional step).
I can also give a faster stovetop version that mimics the slow-cooker flavor in about 30 minutes if you want soup quickly.
Do you want me to do that?
