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Bowl of creamy Crockpot Potato Broccoli Cheddar Soup with vegetables and cheese

Crockpot Potato Broccoli Cheddar Soup

A cozy and comforting soup that combines creamy potatoes, tender broccoli, and sharp cheddar cheese, all effortlessly made in a slow cooker.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350

Ingredients
  

Base Ingredients
  • 4 cups Yukon Gold potatoes, diced Can also use russet potatoes
  • 4 cups broccoli florets, fresh or frozen Add near the end of cooking
  • 1 medium onion, diced
  • 2 cloves garlic, minced Alternatively use onion powder and garlic powder
  • 4 cups broth (chicken or vegetable)
Dairy and Thickening
  • 1 cup milk Warm before adding
  • 1/2 cup heavy cream or evaporated milk Use evaporated milk for an easier option
  • 2 cups sharp cheddar cheese, shredded Grate yourself for better melting
  • 2 tablespoons butter Optional
  • 2 tablespoons flour or cornstarch For thickening, optional
Seasoning
  • 1 teaspoon salt Adjust to taste
  • 1 teaspoon black pepper Adjust to taste
  • 1/4 teaspoon paprika Optional
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Instructions
 

Preparation
  1. Dice the potatoes, onion, and garlic.
  2. Add the diced potatoes, onion, garlic, broth, salt, and pepper to the crockpot.
Cooking
  1. Cook on low for 4 hours or until the potatoes are very soft.
  2. Add the broccoli florets to the crockpot and cook for an additional 20-40 minutes on low until bright and tender.
  3. Turn the crockpot off or switch to low heat before adding the cheese and dairy ingredients.
Finishing Touches
  1. Stir in the milk, cream, and cheddar cheese until melted and smooth.
  2. Taste and adjust seasoning if necessary.
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Notes

For vegetarian version, use vegetable broth. For a thicker soup, mash some potato in the pot and allow to sit lid off for 10-15 minutes.