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Crock Pot Potato Broccoli Cheddar Soup
Emily

Crock Pot Potato Broccoli Cheddar Soup Recipe

A creamy and cheesy potato broccoli cheddar soup made effortlessly in the crock pot. Perfect for cozy dinners, this hearty soup is loaded with vegetables, cheddar, and comforting flavors.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large potatoes, peeled and diced
  • 4 cups fresh broccoli florets, chopped
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 2 cups shredded cheddar cheese
  • 1 cup half-and-half or heavy cream
  • 2 tbsp butter
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika (optional)
  • chopped green onions (optional garnish)

Equipment

  • crock pot / slow cooker
  • knife and cutting board
  • immersion blender or regular blender
  • Measuring cups and spoons
  • ladle

Method
 

  1. Peel and dice the potatoes, chop the broccoli florets, and dice the onion and garlic.
  2. Place the diced potatoes, chopped broccoli, onion, garlic, salt, pepper, and paprika into the crock pot. Pour the chicken or vegetable broth over the ingredients.
  3. Set the crock pot to low and cook for 6-7 hours, or until the potatoes are tender.
  4. Once the potatoes are tender, use an immersion blender to blend the soup to your desired consistency. Blend smooth or leave chunky. (If using a regular blender, work in batches carefully.)
  5. Stir in the butter, shredded cheddar cheese, and half-and-half or heavy cream. Continue to cook on low for another 30 minutes until the cheese melts and the soup is creamy.
  6. Ladle into bowls and garnish with crumbled and green onions if desired. Serve warm.

Notes

For extra flavor, add a pinch of cayenne or smoked paprika. Swap cheddar with Colby-Jack or Gouda for a twist. Garnish, green onions, or extra shredded cheese. This soup reheats well and can also be frozen in portions.