Perfect! Crockpot Potato Broccoli Cheddar Soup is creamy, cheesy, and totally cozy — and making it in the slow cooker means minimal hands-on work. Here’s a reliable, tasty version:
Crockpot Potato Broccoli Cheddar Soup
Servings: 6–8
Prep: 10 min | Cook: 4–5 hours on low
Ingredients
- 4 cups peeled and diced potatoes (about 3–4 medium potatoes)
- 2 cups chopped broccoli florets (fresh or frozen)
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups shredded cheddar cheese
- 1 cup half-and-half or milk
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp paprika (optional for a little extra flavor)
- 2 tbsp butter or olive oil
Instructions
- Add ingredients to crockpot: Put potatoes, broccoli, onion, garlic, and broth into the slow cooker. Season with salt, pepper, and paprika.
- Cook: Cover and cook on low for 4–5 hours, or until potatoes and broccoli are tender.
- Blend (optional): For a creamier texture, mash some of the potatoes with a potato masher or use an immersion blender for part of the soup.
- Add cheese and cream: Stir in cheddar cheese and half-and-half (or milk) until melted and creamy.
- Taste and adjust seasoning: Add more salt or pepper if needed.
- Serve hot: Optionally top with extra cheese, croutons, or chopped green onions.
Tips / Variations:
- For a thicker soup, use less broth or add 1–2 tbsp flour or cornstarch mixed with a little cold water before adding the cheese.
- For extra flavor, sauté onion and garlic in butter before adding to the crockpot.
- You can swap cheddar for a mix of cheeses (like Monterey Jack or Colby) for a richer flavor.
If you want, I can give a super-easy “dump-and-go” version that’s even faster — literally throw everything in the crockpot frozen and still get a creamy cheesy soup.
Do you want me to show that version?
