Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crockpot Potato Broccoli Cheddar Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 22 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Crockpot Potato Broccoli Cheddar Soup is a comforting and creamy slow-cooked soup combining tender potatoes, fresh broccoli, and sharp cheddar cheese. Perfect for a cozy meal, it features a blend of aromatic vegetables and a smooth texture achieved with an immersion blender. This easy-to-make recipe allows you to set it in the crockpot and come back to a deliciously warm, cheesy soup.

Ingredients

Main Ingredients

  • 4 cups diced potatoes (about 4 medium potatoes)
  • 3 cups fresh broccoli florets
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup shredded cheddar cheese (plus extra for topping)
  • 1 cup heavy cream (or milk for a lighter option)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Optional Toppings

  • Croutons
  • Chopped green onions
  • Bacon bits

Instructions

  1. Combine Ingredients: In a crockpot, add the diced potatoes, fresh broccoli florets, chopped onion, minced garlic, vegetable broth, salt, black pepper, and paprika. Stir well to combine all ingredients evenly.
  2. Cook the Soup: Cover the crockpot and cook on low heat for 6 to 8 hours, or alternatively on high heat for 3 to 4 hours. The soup is ready when the potatoes are tender and cooked through.
  3. Blend the Soup: Using an immersion blender, puree the soup to your preferred consistency. For a chunkier soup, blend only half of the mixture; for a creamier texture, blend the entire soup.
  4. Add Cream and Cheese: Stir in the heavy cream (or milk) and shredded cheddar cheese. Continue stirring until the cheese is completely melted and the soup is smooth and creamy.
  5. Serve: Serve the soup hot, garnished with extra shredded cheddar cheese and your choice of optional toppings such as croutons, chopped green onions, or bacon bits for added flavor and texture.

Notes

  • You can substitute heavy cream with milk for a lighter version of this soup.
  • Adjust salt and pepper according to your taste preferences.
  • For a dairy-free option, replace cheddar cheese and cream with suitable plant-based alternatives.
  • If you prefer a thicker soup, reduce the amount of vegetable broth slightly.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

Find it online: https://slsrecipes.com/crockpot-potato-broccoli-cheddar-soup-recipe-2/