Crock Pot Potato Broccoli Cheddar Soup 🥔🧀🥦
Creamy, comforting, and packed with veggies—this easy slow cooker soup is a cozy meal the whole family will love!
Ingredients
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4 cups peeled & diced potatoes (Yukon Gold or Russet)
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3 cups fresh broccoli florets, chopped
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1 small yellow onion, diced
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3 cloves garlic, minced
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4 cups chicken or vegetable broth
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1 tsp salt
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½ tsp black pepper
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½ tsp paprika
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½ tsp mustard powder (optional, for depth)
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2 cups shredded sharp cheddar cheese
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1 cup heavy cream or half-and-half
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2 tbsp cornstarch + 2 tbsp water (for thickening, if needed)
Optional Toppings:
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Crumbled bacon
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Extra cheddar cheese
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Green onions or chives
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Croutons
Instructions
1. Slow Cook the Base
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Add potatoes, broccoli, onion, garlic, broth, salt, pepper, paprika, and mustard powder to the Crock Pot.
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Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are tender.
2. Blend (Optional)
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For a smoother texture, use an immersion blender to purée about half the soup (or leave it chunky).
3. Add Cheese & Cream
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Stir in cheddar cheese and heavy cream until melted and smooth.
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For a thicker soup, mix cornstarch + water and stir into the soup. Cook 10-15 more minutes on HIGH.
4. Serve & Garnish
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Ladle into bowls and top with bacon, extra cheese, or green onions.
🌟 Pro Tips:
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For extra flavor: Sauté onions & garlic in butter before adding to the Crock Pot.
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Dairy-free? Use coconut cream and dairy-free cheese.
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Make it spicy: Add a dash of cayenne or hot sauce.
Warm, cheesy, and full of goodness! Perfect with crusty bread. 🥖😋
Storage: Keeps in the fridge for 3-4 days (reheat gently to avoid separating).
Want to add protein? Toss in diced ham or shredded chicken! 🍗