Description
This Crockpot Potato Broccoli Cheddar Soup is a creamy, comforting dish perfect for chilly days. Made with simple ingredients like potatoes, broccoli, cheddar cheese, and flavorful broth, this soup is ideal for a weeknight dinner. The slow cooker does all the work, making it a hassle-free meal that the whole family will enjoy.
Ingredients
Scale
- 4 cups diced potatoes (about 4 medium potatoes)
- 3 cups fresh broccoli florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup heavy cream (or milk for a lighter option)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Optional toppings: croutons, chopped green onions, or bacon bits
Instructions
- Place the diced potatoes, broccoli florets, onion, garlic, vegetable broth, salt, pepper, and paprika in a crockpot. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- Once cooked, use an immersion blender to puree the soup to your desired consistency. For a chunkier texture, blend just half of the soup.
- Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
- Serve hot, garnished with extra cheese and your choice of toppings.
Notes
- For a healthier option, use low-fat milk or omit the heavy cream.
- To make this dish vegetarian, ensure you’re using vegetable broth.
- The soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Soup
- Method: Crockpot/Slow Cooker
- Cuisine: American
Nutrition
- Calories: 310
- Sugar: 3g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g