Description
A comforting and creamy Crockpot Potato Broccoli Cheddar Soup recipe that’s easy to make and perfect for chilly days. Minimal prep required!
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and diced into 1-inch pieces
- 1 pound broccoli florets (from about 2–3 medium heads)
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup milk (whole or 2%)
- 1/2 cup heavy cream
- 8 ounces sharp cheddar cheese, shredded
- 2 tablespoons butter
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Optional garnishes: extra shredded cheddar cheese, chopped fresh chives, a drizzle of sour cream or plain Greek yogurt
Instructions
- 1. In a 6-quart or larger slow cooker, combine the diced potatoes, broccoli florets, chopped onion, and minced garlic.
- 2. Pour in the chicken broth.
- 3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and broccoli are very tender.
- 4. Once the vegetables are tender, carefully transfer about half of the soup mixture to a blender or use an immersion blender directly in the slow cooker. Blend until smooth, then return the blended mixture to the slow cooker. This step helps to thicken the soup naturally. Alternatively, you can mash some of the potatoes against the side of the slow cooker with a spoon.
- 5. Stir in the milk, heavy cream, and butter.
- 6. Add the shredded cheddar cheese and stir until melted and well combined.
- 7. Season with salt and black pepper to taste.
- 8. Serve hot, garnished with your favorite toppings.
Notes
Cool completely before storing in airtight containers in the refrigerator for 3-4 days, or freeze for up to 2-3 months. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 18g