This Crockpot Potato Broccoli Cheddar Soup is rich, creamy, and loaded with tender potatoes, fresh broccoli, and plenty of melted cheddar cheese. It’s an easy slow cooker comfort food recipe that’s perfect for busy weeknights or cozy family dinners.
Crockpot Potato Broccoli Cheddar Soup
Make creamy Crockpot Potato Broccoli Cheddar Soup with tender potatoes, broccoli, and melted cheddar cheese. An easy slow cooker comfort food recipe.
Ingredients
Method
- Add the potatoes, onion, celery, garlic, chicken broth, thyme, parsley, onion powder, salt, and pepper to the slow cooker.
- Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the potatoes are tender.
- Stir in the chopped broccoli.
- Cover and cook for another 30 to 40 minutes until the broccoli is tender.
- Mix the cornstarch with the cold water until smooth.
- Stir the cornstarch slurry into the soup.
- Add the heavy cream and shredded cheddar cheese.
- Stir until the cheese has melted completely.
- Mash a few potatoes with a potato masher for a thicker, creamier soup, leaving plenty of chunks for texture.
- Taste and adjust the seasoning before serving.
- Garnish with fresh parsley and extra shredded cheddar cheese.
Notes
- Fresh broccoli provides the best texture, but frozen broccoli works well too.
- Add the broccoli near the end of cooking so it stays bright green.
- Freshly grated cheddar melts much smoother than pre-shredded cheese.
- Mash only part of the potatoes for the perfect consistency.
- Stir gently after adding the cheese to prevent sticking.
Variations
- Add cooked bacon for a smoky flavor.
- Stir in diced ham for extra protein.
- Use half sharp cheddar and half Monterey Jack cheese.
- Add carrots for more vegetables.
- Sprinkle with crushed crackers before serving.
Serving Suggestions
- Serve with crusty bread.
- Pair with garlic bread.
- Enjoy in a bread bowl.
- Serve with a green salad.
- Top with crispy bacon and extra cheddar.
Tips
- Dice the potatoes into equal-sized pieces for even cooking.
- Don’t boil the soup after adding the cream.
- Add more broth if the soup becomes too thick.
- Refrigerate leftovers for up to 4 days.
- Freeze before adding the dairy for the best texture.
Prep Time, Cook Time, and Total Time
Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 45 minutes
Servings
Serves: 6
Nutrition Information (Approximate Per Serving)
- Calories: 395
- Protein: 15g
- Carbohydrates: 28g
- Fat: 26g
- Sodium: 720mg
FAQs
Can I use frozen broccoli?
- Yes. Frozen broccoli works well. Add it during the last 20 to 30 minutes of cooking so it doesn’t become overly soft.
How do I make this soup thicker?
- Mash some of the cooked potatoes or add a little extra cornstarch slurry until the soup reaches your preferred consistency.
Can I freeze broccoli cheddar soup?
- Yes, but dairy-based soups may separate slightly after thawing. For the best results, freeze the soup before adding the cream and cheese, then stir them in after reheating.
What potatoes work best?
- Yukon Gold potatoes create a naturally creamy texture, while Russet potatoes make an even thicker soup as they break down during cooking.
Can I make this vegetarian?
- Absolutely. Replace the chicken broth with vegetable broth for a delicious vegetarian version.
Can I prepare this soup ahead of time?
- Yes. The flavors deepen overnight, making leftovers even more delicious the next day.
Conclusion
This Crockpot Potato Broccoli Cheddar Soup is creamy, cheesy, and packed with comforting ingredients. It’s an easy slow cooker meal that requires very little hands-on work and delivers a warm, satisfying bowl every time.
