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Crockpot Potato Broccoli Cheddar Soup

Crockpot Potato Broccoli Cheddar Soup

4.8 from 4 reviews

This Crockpot Potato Broccoli Cheddar Soup is a creamy and comforting dish perfect for chilly days. Loaded with potatoes, broccoli, and cheddar cheese, it’s a hearty meal the whole family will love.

Ingredients

Scale

Potato Broccoli Cheddar Soup:

  • 4 medium potatoes (about 2 lbs / 900 g), peeled and diced
  • 3 cups (720 ml) broccoli florets (fresh or frozen)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups (960 ml) chicken or vegetable broth
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1 cup (240 ml) heavy cream or half-and-half
  • 2 cups (200 g) shredded sharp cheddar cheese
  • 2 tablespoons all-purpose flour (for thickening, optional)
  • 2 tablespoons butter (optional, for richness)

For garnish:

  • Crumbled bacon
  • Additional shredded cheddar cheese
  • Chopped green onions

Instructions

  1. Prepare the base: Combine potatoes, broccoli, onion, garlic, broth, salt, pepper, and smoked paprika in the crockpot.
  2. Cook the soup: Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
  3. Blend for creaminess (optional): Use an immersion blender to partially blend the soup for a thicker consistency.
  4. Add cream and cheese: Stir in the heavy cream, cheddar cheese, and flour (if using) until cheese is melted.
  5. Finish and serve: Ladle the soup into bowls and garnish with crumbled bacon, more cheddar cheese, and chopped green onions if desired.

Nutrition

Keywords: Crockpot Potato Broccoli Cheddar Soup, Potato Broccoli Cheddar Soup recipe, Crockpot soup recipe