Creamy Crockpot Potato Broccoli Cheddar Soup – Easy Recipe
Crockpot Potato Broccoli Cheddar Soup: A Creamy Comfort Classic 🥦🧀🥔
Nothing warms the soul quite like a bowl of creamy Crockpot Potato Broccoli Cheddar Soup. This slow-cooked comfort food combines tender potatoes, fresh broccoli florets, and rich cheddar cheese in a velvety smooth broth that’s both nourishing and indulgent. The beauty of this recipe lies in its simplicity—just toss the ingredients in your slow cooker and let it work its magic while you go about your day.
As the soup simmers, your kitchen will fill with the mouthwatering aroma of melted cheese and savory vegetables. The potatoes break down slightly to thicken the broth naturally, while the broccoli retains just enough bite for perfect texture contrast. Whether you’re feeding a hungry family or meal prepping for the week, this Crockpot Potato Broccoli Cheddar Soup delivers restaurant-quality flavor with minimal effort.
Quick Recipe Highlights
- Flavor Profile: A perfect balance of creamy cheddar, earthy broccoli, and comforting potato flavors with subtle onion and garlic notes.
- Texture: Velvety smooth with tender vegetable pieces that melt in your mouth.
- Aroma: Warm, cheesy fragrance with herbal undertones that will make your whole house smell amazing.
- Visual Appeal: Vibrant green broccoli florets peeking through a golden cheese sauce with flecks of herbs.
- Skill Level Needed: Perfect for beginners—just chop, drop, and let the slow cooker do the work.
- Special Equipment: Requires only a crockpot and immersion blender (or regular blender).
Recipe Overview
- Difficulty Level: This recipe is beginner-friendly with simple chopping and measuring tasks. The slow cooker does most of the work, making it nearly foolproof.
- Category: Hearty main dish soup perfect for lunch or dinner.
- Cuisine: American comfort food with roots in classic Wisconsin cheese soup traditions.
- Cost: Budget-friendly at approximately $1.50 per serving using basic pantry staples.
- Season: Ideal for fall and winter but delicious year-round thanks to fresh broccoli availability.
- Occasion: Perfect for weeknight dinners, game day gatherings, or cozy weekend meals.
Why You’ll Love This Recipe
The taste and texture of this Crockpot Potato Broccoli Cheddar Soup are simply irresistible. The combination of sharp cheddar, starchy potatoes, and fresh broccoli creates layers of flavor that satisfy both kids and adults. The soup’s creamy consistency feels indulgent while packing in vegetables, making it a guilt-free comfort food.
From a convenience standpoint, this recipe couldn’t be easier. The slow cooker method means no constant stirring or watching the pot. Simply prepare the ingredients in the morning, set your crockpot, and come home to a ready-to-serve meal. This hands-off approach makes it perfect for busy weeknights or meal prep Sundays.
Nutritionally, this soup delivers calcium from the cheese, fiber from the broccoli, and complex carbohydrates from the potatoes. By making it at home, you control the sodium levels and can use high-quality ingredients without preservatives found in canned versions.
For entertaining, this Crockpot Potato Broccoli Cheddar Soup shines as a crowd-pleaser. Serve it in bread bowls for a fun presentation or set up a toppings bar with croutons, extra cheese, and crispy bacon bits. It’s an affordable way to feed a group without sacrificing flavor or quality.
The cost-effectiveness of this recipe makes it a pantry staple. Potatoes and broccoli are among the most affordable fresh vegetables, and a little cheese goes a long way in creating rich flavor. You can easily adapt it based on what’s seasonal or on sale at your grocery store.
The Recipe
Crockpot Potato Broccoli Cheddar Soup
Serves: 6
Prep Time: 15 mins
Cook Time: 4 hours
Total Time: 4 hours 15 mins
Kitchen Equipment Needed
- 6-quart or larger slow cooker
- Immersion blender or regular blender
- Cutting board and chef’s knife
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 4 cups peeled and diced russet potatoes (about 2 large)
- 4 cups broccoli florets (about 1 large head)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream or half-and-half
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for slurry)
Directions
- Add potatoes, broccoli, onion, garlic, broth, salt, pepper, and paprika to slow cooker. Stir to combine.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are very tender.
- Use an immersion blender to partially puree the soup, leaving some texture. Alternatively, transfer 2 cups of soup to a blender, puree, and return to pot.
- Stir in shredded cheddar until completely melted. Add heavy cream and stir to combine.
- If a thicker consistency is desired, mix cornstarch with water to create a slurry. Stir into soup and cook 15 more minutes until thickened.
- Taste and adjust seasoning as needed. Serve hot with extra cheese on top if desired.
Recipe Notes
- For extra flavor, sauté onions and garlic before adding to slow cooker.
- Substitute half the potatoes with cauliflower for a lower-carb version.
- Add cooked, crumbled bacon as a garnish for smoky flavor.
- Leftovers will thicken when refrigerated—thin with milk when reheating.
