Description
This Crockpot Potato Broccoli Cheddar Soup is a comforting and creamy dish perfect for chilly days. With the earthy flavors of potatoes and broccoli combined with the richness of cheddar cheese, it’s a hearty soup that’s easy to make in a slow cooker.
Ingredients
Scale
Potato Mixture:
- 4 cups peeled and diced russet potatoes
- 3 cups broccoli florets (fresh or frozen)
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable broth
Cheese Mixture:
- 1 cup milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
Instructions
- Add the diced potatoes, broccoli, onion, garlic, dried thyme, salt, pepper, and vegetable broth to the crockpot. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the vegetables are tender.
- Once cooked, use an immersion blender to blend the soup to your desired consistency, or leave it chunky. Stir in the milk, heavy cream, and butter.
- Gradually add the shredded cheddar cheese, stirring constantly until fully melted and smooth. Let the soup heat through for another 10–15 minutes on low, then serve warm.
Notes
- You can use half-and-half in place of the cream for a lighter version.
- For added texture, reserve some of the broccoli florets to stir in at the end without blending.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
