🥔🥦 Crock Pot Potato Broccoli Cheddar Soup really is peak comfort—creamy, hearty, and easy to let the slow cooker handle. Here’s a version that turns out rich without getting overly heavy or grainy.
🥔🥦🧀 Crock Pot Potato Broccoli Cheddar Soup
🧾 Ingredients
- 3 cups potatoes (peeled & diced)
- 2 cups broccoli florets (fresh or frozen)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 3–4 cups chicken or vegetable broth
- 1 cup milk (or half-and-half for richer taste)
- 1½–2 cups shredded cheddar cheese
- 2 tbsp butter
- Salt & black pepper to taste
👩🍳 Instructions
1. Load the crock pot
Add:
- potatoes
- broccoli
- onion
- garlic
- broth
2. Slow cook
- Low: 6–7 hours
- High: 3–4 hours
👉 Cook until potatoes are very soft
3. Blend (optional but recommended)
- Use a masher or hand blender
- Blend partially for a thick, creamy texture
- Leave some chunks for texture
4. Add dairy & cheese
- Stir in butter and milk
- Add shredded cheddar gradually (stir until melted)
⚠️ Add cheese at the end to prevent curdling
5. Season
- Taste and adjust salt & pepper
🍽️ Result
- Texture: Creamy with soft potato chunks
- Flavor: Cheesy, savory, slightly sweet from broccoli
- Perfect for: cold days, comfort meals
🔥 Tips for Best Soup
- Use sharp cheddar for stronger flavor
- Don’t boil after adding cheese (keeps it smooth)
- Add a pinch of nutmeg or paprika for extra depth
- If too thick, add a little warm milk or broth
⏱️ Overview
- Prep: 10–15 minutes
- Cook: 3–7 hours
- Serves: 4–6
🥖 Serving Ideas
- With crusty bread
- Garlic toast
- Crackers
If you want, I can give you:
- A thicker restaurant-style version
- Or a lighter low-calorie version without cream