Crock Pot Potato Broccoli Cheddar Soup

Crock Pot Potato Broccoli Cheddar Soup

Servings: 6

Prep Time: 15 minutes

Cook Time: 6–8 hours on Low or 3–4 hours on High

Total Time: 6 to 8 hours 15 minutes

Ingredients

• 4 cups russet or Yukon Gold potatoes, peeled and diced

• 3 cups broccoli florets (fresh or frozen)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 3 ½ cups low-sodium chicken broth (or vegetable broth)

• 1 cup whole milk or half-and-half

• 1 cup heavy cream (optional for extra richness)

• 2 cups sharp cheddar cheese, shredded

• 1/4 cup grated Parmesan cheese (optional)

• 2 tablespoons unsalted butter

• 1/2 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper

• 1/4 teaspoon paprika (optional)

• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Instructions

1. Add Ingredients to Crock Pot:

In a slow cooker, combine:

• Diced potatoes

• Broccoli florets

• Onion

• Garlic

• Chicken broth

• Salt, pepper, and paprika (if using)

Stir to combine.

2. Cook:

• Low: 6–8 hours

• High: 3–4 hours
  Cook until the potatoes and broccoli are fork-tender.

3. Blend (Optional):

For a creamier texture, use an immersion blender to partially purée the soup directly in the crock pot.
Alternatively, transfer 2–3 cups to a blender, blend until smooth, then return to the pot.
Leave some chunks for texture if desired.

4. Add Dairy:

Stir in:

• Milk or half-and-half

• Heavy cream (if using)

• Cheddar cheese

• Parmesan cheese (if using)

• Butter

Stir gently until cheese is fully melted and soup is smooth. If soup is too thin, stir in the cornstarch slurry and let it cook for 10–15 more minutes until thickened.

5. Adjust Seasoning:

Taste and adjust salt and pepper as needed.

6. Serve:

Ladle into bowls and serve hot, optionally topped with:

• Extra shredded cheddar

• Cooked crumbled bacon

• Chopped green onions

• Croutons or a drizzle of sour cream

Storage:

• Refrigerate in an airtight container for up to 4 days.

• Reheat gently on the stovetop or in a microwave-safe bowl, stirring occasionally.

Tips:

• Use freshly shredded cheese for the smoothest melting — pre-shredded cheese may cause graininess.

• Do not add cheese or dairy early in the cooking process; it can curdle or separate in the slow cooker.

Let me know if you’d like a vegetarian version, dairy-free adaptation, or an Instant Pot method.