Crockpot Potato Broccoli Cheddar Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add milk and cheese: Reduce the crockpot heat to LOW, add the milk and shredded cheddar cheese into the soup, stirring until fully incorporated.
- 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
