Crock Pot Potato Broccoli Cheddar Soup 🥔🥦🧀
Creamy, cozy, and packed with tender potatoes and broccoli, this Crock Pot Potato Broccoli Cheddar Soup is the ultimate comfort food. The slow cooker does most of the work, giving you a rich, velvety soup with deep flavor and perfectly soft vegetables.
It’s ideal for chilly evenings, busy weekdays, or whenever you’re craving something warm and satisfying.
Why You’ll Love This Soup
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Easy slow cooker recipe
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Thick, creamy texture
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Family-friendly
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Budget-friendly ingredients
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Great for leftovers
Ingredients (Serves 6)
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4 cups russet potatoes, peeled and diced
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3 cups fresh broccoli florets, chopped
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1 small onion, diced
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2 cloves garlic, minced
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4 cups chicken broth (or vegetable broth)
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1 cup heavy cream (or half-and-half)
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2 cups freshly shredded sharp cheddar cheese
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2 tablespoons butter
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2 tablespoons all-purpose flour (for thickening)
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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½ teaspoon paprika (optional)
Instructions
1️⃣ Add Base Ingredients
Place potatoes, broccoli, onion, garlic, and broth into the crock pot.
Cover and cook:
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Low: 6–7 hours
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High: 3–4 hours
Vegetables should be very tender.
2️⃣ Thicken the Soup
In a small saucepan, melt butter over medium heat.
Whisk in flour and cook for 1–2 minutes to form a roux.
Slowly whisk in heavy cream until smooth and slightly thickened.
Pour this mixture into the slow cooker and stir.
3️⃣ Blend (Optional)
For a smoother texture, use an immersion blender to partially blend the soup.
Leave some chunks for texture if preferred.
4️⃣ Add Cheese
Stir in shredded cheddar cheese until melted and smooth.
Cook on low for an additional 10–15 minutes.
Taste and adjust seasoning.
Tips for the Best Soup
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Use freshly shredded cheese — pre-shredded cheese can make soup grainy.
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Don’t boil after adding cheese to prevent separation.
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For thicker soup, mash some potatoes against the side of the pot.
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Add extra broth if it becomes too thick.
Variations
Vegetarian: Use vegetable broth.
Gluten-Free: Replace flour with cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
Lighter Version: Use half-and-half instead of heavy cream.
Loaded Version: Top with crispy bacon, green onions, and extra cheddar.
Storage & Reheating
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Refrigerate up to 4 days.
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Reheat gently over low heat, stirring often.
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Add a splash of milk or broth if thickened.
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Freezing is possible, but texture may slightly change due to dairy.
Serving Suggestions
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Crusty bread or garlic toast
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Side salad
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Grilled cheese sandwich
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Baked ham or roasted chicken
Final Thoughts
This Crock Pot Potato Broccoli Cheddar Soup is rich, creamy, and deeply comforting. It’s the kind of recipe you’ll make again and again — easy enough for busy days but cozy enough for special gatherings.