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Crockpot Potato Broccoli Cheddar Soup

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.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6
Calories: 395
Ingredients Method Notes

Ingredients
  

  • 4 cups Yukon Gold potatoes peeled and diced
  • 3 cups broccoli florets chopped
  • 1 small onion diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 1½ cups heavy cream
  • 2 cups freshly shredded sharp cheddar cheese
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Fresh parsley chopped, for garnish

Method
 

  1. Add the potatoes, onion, celery, garlic, chicken broth, thyme, parsley, onion powder, salt, and pepper to the slow cooker.
  2. Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the potatoes are tender.
  3. Stir in the chopped broccoli.
  4. Cover and cook for another 30 to 40 minutes until the broccoli is tender.
  5. Mix the cornstarch with the cold water until smooth.
  6. Stir the cornstarch slurry into the soup.
  7. Add the heavy cream and shredded cheddar cheese.
  8. Stir until the cheese has melted completely.
  9. Mash a few potatoes with a potato masher for a thicker, creamier soup, leaving plenty of chunks for texture.
  10. Taste and adjust the seasoning before serving.
  11. 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.