Crock Pot Potato Broccoli Cheddar Soup

Crock Pot Potato Broccoli Cheddar Soup

Creamy, hearty, and slow-cooked to perfection—everything you love about broccoli cheddar soup with the comfort of potatoes.

⏱️ Time

• Prep: 15 minutes

• Cook: 6–8 hours (LOW) or 3–4 hours (HIGH)

• Total: ~6–8 hours

🍽️ Serves

6–8

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🧺 Ingredients

• 4 cups potatoes, peeled and diced (Yukon Gold or Russet)

• 3 cups broccoli florets, chopped small

• 1 small onion, diced

• 3 cloves garlic, minced

• 4 cups vegetable or chicken broth

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp paprika

• ½ tsp dried thyme

• 2 tbsp butter

• 2 cups shredded sharp cheddar cheese

• 1 cup milk or half-and-half

• Optional: 2 tbsp cornstarch + 2 tbsp water (for extra thickness)

Optional Add-Ins

• Cooked bacon bits

• Carrots or cauliflower

• Dijon mustard (½ tsp for depth)

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👩‍🍳 Instructions

1. Add to slow cooker

   • Add potatoes, broccoli, onion, garlic, broth, salt, pepper, paprika, and thyme to the crock pot.

   • Stir to combine.

2. Cook

   • Cover and cook:

     • LOW: 6–8 hours

     • HIGH: 3–4 hours

   • Vegetables should be very tender.

3. Blend slightly

   • Use an immersion blender to blend part of the soup (leave some chunks).

   • Or transfer 2 cups to a blender, blend, and return.

4. Add dairy

   • Stir in butter, milk, and cheddar cheese.

   • Stir until cheese is fully melted and soup is creamy.

5. Thicken (optional)

   • If thicker soup is desired, stir in cornstarch slurry.

   • Cook on HIGH for 10–15 minutes.

6. Serve

   • Taste and adjust seasoning.

   • Serve hot.

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🍞 Serving Ideas

• With crusty bread or garlic toast

• In a bread bowl

• Topped with extra cheese, bacon, or green onions

• Side salad for balance

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❓ Q & A

Q: Can I use frozen broccoli?
A: Yes—add it during the last 1–2 hours to prevent overcooking.

Q: How do I prevent grainy cheese?
A: Use freshly shredded cheddar and add it after cooking, with heat on LOW.

Q: Can I make this soup gluten-free?
A: Yes—just skip the cornstarch or use a gluten-free thickener.

Q: Can I make it vegetarian?
A: Absolutely—use vegetable broth.

Q: Can I make it dairy-free?
A: Yes—use unsweetened plant milk and dairy-free cheese (texture will vary).

Q: How long does it last in the fridge?
A: Up to 4 days in an airtight container.

Q: Can I freeze this soup?
A: You can, but dairy-based soups may separate. Freeze up to 2 months and reheat gently.