Crockpot Potato Broccoli Cheddar Soup Recipe

Introduction

This Crockpot Potato Broccoli Cheddar Soup is a comforting, creamy dish perfect for cozy meals. Loaded with fresh broccoli, tender potatoes, and sharp cheddar cheese, it’s simple to make and full of satisfying flavor.

Ingredients

• 6 cups broccoli florets (from about 2 heads)
• 1 cup chopped onion
• 1 cup shredded carrots
• 2 oz. cream cheese
• 1 tablespoon minced garlic
• ¼ teaspoon nutmeg
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅓ cup cornstarch
• 4 cups chicken broth
• 8 oz. shredded cheddar cheese
• 2 cups milk

Instructions

1. Step 1: Roughly chop the broccoli florets and place them at the bottom of the crockpot.
2. Step 2: Add the chopped onion, shredded carrots, cream cheese, and minced garlic on top of the broccoli.
3. Step 3: In a large bowl, whisk together the chicken broth, nutmeg, salt, pepper, and cornstarch until smooth. Pour the mixture over the vegetables in the crockpot and stir to combine.
4. Step 4: Cover and cook on HIGH for 2-3 hours or on LOW for 6-7 hours, until the broccoli is tender.
5. Step 5: (Optional) Use an immersion blender to blend the soup for a smoother texture, leaving some chunks if desired.
6. Step 6: Reduce the heat to LOW, then add the milk and shredded cheddar cheese. Cook for an additional 30 minutes, stirring occasionally, until the cheese is fully melted.

Tips & Variations

• Add cooked bacon bits, shredded rotisserie chicken, or cubed ham for extra protein and heartiness.
• Swap broccoli for cauliflower or kale if preferred, and consider adding corn or extra diced carrots for texture.
• Try different cheeses like gouda or Monterey Jack, or add cream cheese for a richer and creamier soup.
• Use Greek yogurt or coconut milk as creamy substitutes for a lighter version without losing richness.
• Spice it up with a pinch of cayenne, smoked paprika, or fresh herbs such as thyme or parsley for added flavor.

Storage

Allow the soup to cool completely before transferring it to an airtight container. It keeps well in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently on the stovetop over low heat, adding a splash of broth if needed to restore the creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes! Substitute the chicken broth with vegetable broth to easily make this soup vegetarian while keeping its rich flavor.

How can I make the soup thicker?

The cornstarch in the recipe helps thicken the soup as it cooks. If you want it even thicker, blend part of the soup or add a little more cornstarch mixed with cold broth before finishing.

Crockpot Potato Broccoli Cheddar Soup Recipe

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★★★★★

5 from 57 reviews

This Crockpot Potato Broccoli Cheddar Soup is a creamy, comforting dish perfect for chilly days. It features tender broccoli florets, shredded carrots, and sharp cheddar cheese all slow-cooked together with savory chicken broth and subtle spices. The addition of cream cheese and milk creates a velvety texture, making this soup rich yet easy to prepare with minimal hands-on time. Ideal for meal prep, it stores well in the fridge and freezer for cozy bowls of cheesy vegetable goodness all week long.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Vegetables

• 6 cups broccoli florets (from approximately 2 heads)
• 1 cup chopped onion
• 1 cup shredded carrots
• 1 tablespoon minced garlic

Dairy

• 2 oz. cream cheese
• 8 oz. shredded cheddar cheese
• 2 cups milk (any type; can substitute ½ cup with heavy cream for extra creaminess)

Liquids & Broth

• 4 cups chicken broth

Spices & Thickeners

• ¼ teaspoon nutmeg
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅓ cup cornstarch

Instructions

1. Prepare the Broccoli: Cut off the stems and break the broccoli heads into smaller florets. If using precut florets, chop larger pieces to uniform size. Place broccoli florets at the bottom of the slow cooker.
2. Add Carrots and Other Ingredients: Shred the carrots and spread evenly over the broccoli. Add the chopped onion, cream cheese, and minced garlic on top.
3. Mix in Broth and Spices: In a separate bowl, whisk together the chicken broth with nutmeg, salt, pepper, and cornstarch until smooth. Pour this mixture over the vegetables in the slow cooker, stir gently to combine, cover, and cook on HIGH for 2-3 hours or LOW for 6-7 hours until broccoli is tender.
4. Stir in Milk and Cheese: Reduce slow cooker setting to LOW. Add the milk and shredded cheddar cheese, stirring occasionally. Cook for an additional 30 minutes until cheese is fully melted and soup is creamy.
5. Optional Blending: For a smoother consistency, use an immersion blender to blend part of the soup, leaving some chunks for texture if desired.

Notes

• Use cream cheese to enhance creaminess and richness in the soup.
• This soup keeps in the refrigerator for up to 4 days; freeze portions for up to 3 months.
• Reheat gently on the stovetop over low heat, adding a splash of broth if needed to adjust consistency.
• Variations include adding cooked bacon, shredded chicken, or ham for protein; swapping broccoli for cauliflower or kale; or mixing different cheeses like gouda or Monterey Jack.
• For a lighter creaminess, substitute heavy cream with Greek yogurt or coconut milk.
• Add spices like cayenne, smoked paprika, or fresh herbs for extra flavor.

Keywords: Crockpot Broccoli Cheddar Soup, Slow Cooker Soup, Creamy Broccoli Soup, Potato Broccoli Soup, Easy Crockpot Soup