Description
If you love rich, creamy, and comforting soups, this Crockpot Broccoli Cheddar Potato Soup is the perfect dish!
Ingredients
Scale
- 3 cups broccoli florets, chopped
- 4 cups potatoes, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- ½ teaspoon thyme (optional)
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream (or milk for a lighter version)
- 2 tablespoons butter
- 1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)
Instructions
Step 1: Add Ingredients to the Crockpot
- Place broccoli, potatoes, onion, garlic, broth, salt, pepper, paprika, and thyme into the slow cooker.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are tender.
Step 2: Blend for a Creamy Texture
- Use an immersion blender to blend some of the soup, leaving some chunks for texture.
- Alternatively, mash some of the potatoes using a potato masher.
Step 3: Add Cheese & Cream
- Stir in butter, shredded cheddar cheese, and heavy cream.
- If the soup is too thin, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the soup.
Step 4: Serve & Enjoy
- Let the soup cook for another 15-20 minutes until thick and creamy.
- Serve warm with extra cheese, croutons, or crispy bacon on top!
Notes
- Use freshly shredded cheddar cheese – Pre-shredded cheese doesn’t melt as smoothly.
- Want a thicker soup? – Add more potatoes or use cornstarch slurry.
- Make it lighter – Swap heavy cream for whole milk or Greek yogurt.
- Prep Time: 10
- Cook Time: 7H
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320
- Fat: 8g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
Keywords: Broccoli Cheddar Soup Freezer Meal