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Crockpot Potato Broccoli Cheddar Soup

Crockpot Potato Broccoli Cheddar Soup

A creamy, comforting soup made effortlessly in the slow cooker with tender potatoes, fresh broccoli, and sharp cheddar cheese.
Course Main Course
Cuisine American
Keyword Potato Broccoli Soup
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Cook Time (High) 3 hours
Total Time 6 hours 15 minutes
Servings 6
Calories per serving 350

Ingredients
  

Base:

  • 4 medium potatoes peeled and diced
  • 3 cups broccoli florets
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups chicken or vegetable broth
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika optional

Creaminess & Richness:

  • 1 cup heavy cream or half-and-half
  • 2 cups shredded sharp cheddar cheese
  • 2 tbsp all-purpose flour optional
  • 2 tbsp butter optional

Garnishes (Optional):

  • Crumbled bacon
  • Extra shredded cheddar
  • Chopped green onions

Instructions
 

Prepare the Vegetables:

  • Peel and dice the potatoes into 1-inch cubes (uniform size ensures even cooking)
  • Cut broccoli into bite-sized florets (include some stem pieces for extra texture)
  • Finely dice the onion (a small dice helps it melt into the soup)
  • Mince garlic cloves (freshly minced gives the best flavor)

Layer Ingredients in Crockpot:

  • Place potatoes at the bottom (they take longest to cook)
  • Add broccoli florets on top (helps prevent overcooking)
  • Sprinkle in diced onion and minced garlic
  • Pour broth over everything (use enough to just cover vegetables)
  • Add seasonings: salt, pepper, and smoked paprika (if using)

Slow Cook:

  • Cover with lid (important for proper heat circulation)
  • Cook on LOW for 6-8 hours (best for all-day cooking)
  • OR on HIGH for 3-4 hours (faster option)
  • Soup is ready when potatoes pierce easily with a fork

Create Creamy Texture:

  • Option 1: Use immersion blender (pulse 5-6 times for semi-smooth texture)
  • Option 2: Remove 2 cups of soup, blend until smooth, then stir back in
  • For chunkier soup: Mash lightly with potato masher

Add Dairy Components:

  • First stir in heavy cream (room temperature blends better)
  • Then add shredded cheese ½ cup at a time (stir constantly to prevent clumping)
  • Optional: Mix flour with 2 tbsp cold water, then stir in to thicken

Final Touches & Serving:

  • Taste and adjust seasoning (add more salt/pepper if needed)
  • Stir in butter just before serving (adds rich finish)
  • Ladle into bowls while hot
  • Top with garnishes: bacon, extra cheese, green onions

Notes

  • For a lighter version, substitute heavy cream with milk.
  • Store leftovers in the fridge for up to 3 days or freeze for 2 months.
  • Reheat gently to avoid curdling.