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Crockpot Potato Broccoli Cheddar Soup
Caroline

Crockpot Potato Broccoli Cheddar Soup

This creamy crockpot potato broccoli cheddar soup is hearty, comforting, and full of flavor. Slow-cooked broccoli, carrots, and onion blend together with cheddar cheese and a touch of cream for the perfect cozy bowl.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups broccoli florets
  • 1 cup chopped onion
  • 1 cup shredded carrots
  • 2 oz cream cheese
  • 1 tbsp minced garlic
  • 1/4 tsp nutmeg
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/3 cup cornstarch
  • 4 cups chicken broth
  • 8 oz shredded cheddar cheese
  • 2 cups milk

Equipment

  • Slow cooker / Crockpot
  • large mixing bowl
  • whisk
  • wooden spoon or spatula
  • Immersion blender (optional)

Method
 

  1. Chop broccoli into florets and add them to the crockpot along with onion, carrots, cream cheese, and garlic.
  2. In a separate bowl, whisk chicken broth, nutmeg, salt, pepper, and cornstarch until smooth. Pour over the vegetables.
  3. Cover and cook on HIGH for 2–3 hours or LOW for 6–7 hours, until broccoli is tender.
  4. For a smoother soup, blend with an immersion blender to your preferred consistency.
  5. Reduce heat to LOW, stir in milk and shredded cheddar, and cook for another 30 minutes until cheese is fully melted.
  6. Taste and adjust seasonings before serving.

Notes

  • For extra richness, swap half the milk with heavy cream.
  • Serve with croutons or crispy bacon bits on top for added crunch.
  • This recipe makes great leftovers—flavors deepen after a day in the fridge.