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Crockpot Broccoli Cheddar Potato Soup : Creamy Meal

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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

  1. Place broccoli, potatoes, onion, garlic, broth, salt, pepper, paprika, and thyme into the slow cooker.

  2. 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

  1. Use an immersion blender to blend some of the soup, leaving some chunks for texture.

  2. Alternatively, mash some of the potatoes using a potato masher.

Step 3: Add Cheese & Cream

  1. Stir in butter, shredded cheddar cheese, and heavy cream.

  2. If the soup is too thin, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the soup.

Step 4: Serve & Enjoy

  1. Let the soup cook for another 15-20 minutes until thick and creamy.

  2. 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.

Nutrition

Keywords: Broccoli Cheddar Soup Freezer Meal

Find it online: https://lyndyskitchen.com/crockpot-broccoli-cheddar-potato-soup-creamy/