Crockpot Potato Broccoli Cheddar Soup Recipe

Introduction

This Crockpot Potato Broccoli Cheddar Soup is a comforting and creamy dish perfect for chilly days. Combining tender broccoli, cheesy goodness, and a hint of spice, it’s a simple slow-cooker recipe that delivers rich flavor with minimal effort.

Ingredients

• 6 cups broccoli florets (from 2 heads)
• 1 cup chopped onion
• 1 cup shredded carrots
• 2 oz. cream cheese
• 1 tablespoon minced garlic
• ¼ teaspoon nutmeg
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅓ cup cornstarch
• 4 cups chicken broth
• 8 oz. shredded cheddar cheese
• 2 cups milk

Instructions

1. Step 1: Roughly chop the broccoli florets and place them in the bottom of the crockpot. Add the chopped onion, shredded carrots, cream cheese, and minced garlic on top.
2. Step 2: In a large bowl, whisk together the chicken broth, nutmeg, salt, pepper, and cornstarch until the mixture is smooth. Pour this mixture over the vegetables in the crockpot and stir to combine.
3. Step 3: Cover and cook on HIGH for 2–3 hours or on LOW for 6–7 hours, until the broccoli is tender. For a creamier texture, use an immersion blender to blend the soup, leaving some chunks if you prefer.
4. Step 4: Reduce the heat to LOW, then add the milk and shredded cheddar cheese. Cook for an additional 30 minutes, stirring occasionally, until the cheese has melted completely.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Add diced potatoes for extra heartiness and a traditional twist on the soup.
• If you prefer a thicker soup, use a bit less milk or add an extra tablespoon of cornstarch mixed with cold water before adding the milk and cheese.
• To boost flavor, sprinkle in a pinch of smoked paprika or cayenne pepper during cooking.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the creamy texture. If the soup thickens too much upon chilling, add a splash of milk while reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, you can use dairy-free cream cheese, milk alternatives like almond or oat milk, and a vegan cheddar-style cheese to make this recipe dairy-free.

Is it necessary to blend the soup?

No, blending is optional. You can leave the soup chunky for more texture or blend partially with an immersion blender for a creamier consistency, depending on your preference.

Crockpot Potato Broccoli Cheddar Soup Recipe

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★★★★★

4.9 from 105 reviews

This Crockpot Potato Broccoli Cheddar Soup is a comforting, creamy, and cheesy soup perfect for cozy meals. Loaded with fresh broccoli florets, onions, shredded carrots, and sharp cheddar cheese, it is effortlessly prepared using a slow cooker, making it ideal for a hands-off cooking experience. The addition of cream cheese, garlic, nutmeg, and milk enriches the texture and flavor, resulting in a satisfying soup that can be blended for smoothness or left chunky for more bite.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 2 to 3 hours (HIGH) or 6 to 7 hours (LOW) plus 30 minutes
• Total Time: Approximately 3 hours on HIGH or 7.5 hours on LOW
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Vegetables

• 6 cups broccoli florets (from 2 heads)
• 1 cup chopped onion
• 1 cup shredded carrots
• 1 tablespoon minced garlic

Dairy

• 2 oz. cream cheese
• 8 oz. shredded cheddar cheese
• 2 cups milk

Liquids & Broth

• 4 cups chicken broth

Spices & Seasonings

• ¼ teaspoon nutmeg
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Thickener

• ⅓ cup cornstarch

Instructions

1. Prepare the vegetables: Roughly chop the broccoli florets and place them in the bottom of the crockpot. Add the chopped onion, shredded carrots, cream cheese, and minced garlic on top.
2. Mix the broth and seasoning: In a large bowl, whisk the chicken broth with nutmeg, kosher salt, black pepper, and cornstarch until the mixture is smooth and well combined. Pour this mixture evenly over the vegetables and cream cheese in the crockpot, then stir gently to combine everything.
3. Cook the soup: Cover the crockpot and cook on HIGH for 2 to 3 hours or on LOW for 6 to 7 hours, until the broccoli is tender and cooked through.
4. Blend the soup (optional): For a smoother texture, use an immersion blender directly in the crockpot to blend the soup to your preferred consistency, leaving some chunks if desired for added texture.
5. Add milk and cheese: Reduce the crockpot heat to LOW, add the milk and shredded cheddar cheese into the soup, stirring until fully incorporated.
6. Finish cooking: Continue cooking on LOW for an additional 30 minutes, stirring occasionally, until the cheese has completely melted and the soup is creamy and hot.

Notes

• For a vegetarian version, substitute chicken broth with vegetable broth.
• You can adjust the thickness by modifying the amount of cornstarch or by adding more milk to reach desired consistency.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Freeze leftover soup in portions for up to 2 months; reheat gently on stovetop or microwave before serving.
• For added flavor, garnish with extra shredded cheddar or a sprinkle of freshly ground black pepper.

Keywords: Broccoli cheddar soup, crockpot soup, slow cooker broccoli soup, cheesy potato broccoli soup, warm comfort food, easy crockpot recipes