Crock Pot Potato Broccoli Cheddar Soup

Crock Pot Potato Broccoli Cheddar Soup

A creamy, hearty slow-cooker soup with tender potatoes, broccoli, and plenty of sharp cheddar. It’s easy to throw together and makes a great cozy dinner.

Ingredients

• 4 cups potatoes, peeled and diced

• 4 cups broccoli florets, fresh or frozen

• 1 small yellow onion, finely chopped

• 3 cloves garlic, minced

• 4 cups chicken or vegetable broth

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon dried thyme

• ½ teaspoon paprika

• 1 cup heavy cream or half-and-half

• 2 cups shredded sharp cheddar cheese

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

Instructions

1. Add the vegetables

Spray the inside of a 6-quart crock pot with cooking spray.

Add the diced potatoes, broccoli, onion, and garlic.

Pour the broth over everything.

Add the salt, pepper, thyme, and paprika. Stir well.

2. Cook

Cover and cook:

• LOW: 6–7 hours

• HIGH: 3–4 hours

The potatoes should be very tender when pierced with a fork.

3. Make the creamy mixture

About 20–30 minutes before serving, melt the butter in a small saucepan over medium heat.

Whisk in the flour and cook for about 1 minute.

Slowly whisk in the heavy cream or half-and-half. Continue stirring until the mixture is smooth and slightly thickened, about 2–3 minutes.

4. Add it to the crock pot

Pour the cream mixture into the slow cooker and stir gently.

If you want a thicker soup, use a potato masher to mash some of the potatoes directly in the crock pot. Leave some chunks whole for texture.

5. Add the cheddar

Gradually add the shredded cheddar, stirring after each handful.

Let the soup cook on LOW for another 10–15 minutes, just until the cheese has melted.

Don’t let the soup boil after adding the cheese, because high heat can make the cheese separate and become grainy.

6. Taste and serve

Taste the soup and add more salt and pepper if needed.

Serve hot with extra shredded cheddar on top.

🥔 Optional Add-Ins

You can make this soup even heartier with:

• Cooked bacon, crumbled on top

• Diced ham

• Shredded rotisserie chicken

• Carrots

• Celery

• Green onions

• A pinch of red pepper flakes

• Extra sharp cheddar

• A spoonful of sour cream

🧀 Extra-Creamy Version

For an especially rich soup, replace 1 cup of the broth with 1 cup of evaporated milk. You can also add 2–4 oz (60–115 g) of cream cheese along with the cheddar for an even creamier texture.

Serving Idea

Serve it in a bowl with extra cheddar, crispy bacon, green onions, and cracked black pepper, alongside warm crusty bread. It makes a filling meal on its own.