Description
This creamy, comforting Crockpot Potato Broccoli Cheddar Soup is the perfect cozy meal for chilly days. Packed with tender potatoes, fresh broccoli, and a rich, cheesy broth, this hands-off slow cooker recipe is sure to be a family favorite. Ideal for a weeknight dinner or meal prep!
Ingredients
Scale
- 4 cups potatoes, peeled and diced
- 3 cups fresh broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups shredded sharp cheddar cheese
- 1 cup milk (whole milk or heavy cream for a richer soup)
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 teaspoon dried thyme (optional)
- 1/4 teaspoon paprika (optional for extra flavor)
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the crockpot:
Add the diced potatoes, broccoli florets, chopped onion, and minced garlic to the slow cooker. - Make the soup base:
In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes to form a roux. Gradually add the broth, whisking constantly to prevent lumps. Once smooth, pour the broth mixture into the crockpot with the vegetables. - Cook the soup:
Stir everything together, add the salt, pepper, thyme (if using), and paprika (if using). Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender. - Add the cheese and milk:
About 30 minutes before serving, add the shredded cheddar cheese and milk (or heavy cream). Stir to combine and let it melt into the soup. - Blend the soup (optional):
If you prefer a smoother texture, use an immersion blender to puree part or all of the soup. Alternatively, you can transfer some of the soup to a blender and blend until smooth, then return it to the slow cooker. - Serve:
Stir the soup well, and adjust seasoning if needed. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve with crusty bread for dipping.
Notes
- For extra creaminess, use heavy cream instead of milk.
- You can use frozen broccoli if fresh is not available.
- Add cooked bacon or ham for extra protein and flavor.
- This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Soup, Comfort Food
- Method: 6 servings
- Cuisine: American