Description
This Crockpot Potato Broccoli Cheddar Soup is the perfect combination of creamy, cheesy, and hearty. Packed with tender potatoes, fresh broccoli, and rich sharp cheddar, it’s a comforting one-pot meal that’s easy to prepare. Let your slow cooker do all the work while you enjoy a warm, flavorful soup that’s perfect for any season. Whether for a busy weeknight or a cozy weekend meal, this soup is sure to be a family favorite!
Ingredients
Vegetables:
- Yukon Gold potatoes, peeled and diced
- Fresh broccoli florets, chopped into bite-sized pieces
- Carrots, peeled and diced
- Celery stalks, diced
- Yellow onion, finely chopped
- Garlic cloves, minced
Broth and Dairy:
- Low-sodium chicken broth
- Heavy cream
Cheese:
- Sharp cheddar cheese, freshly grated
Seasonings:
- Dried thyme
- Salt and freshly ground black pepper
Instructions
- Prepare the Vegetables:
- Place the diced potatoes, carrots, celery, and chopped onion into the crockpot. Sprinkle with dried thyme, salt, and freshly ground black pepper to taste.
- Add the Broth:
- Pour in enough low-sodium chicken broth to cover the vegetables. Stir to combine.
- Slow Cook:
- Cover the crockpot and cook on low heat for 6–7 hours or on high heat for 3–4 hours, until the vegetables are tender.
- Incorporate Broccoli:
- About 1 hour before the cooking time is complete, add the chopped broccoli florets to the crockpot. Stir to distribute evenly.
- Add Cream and Cheese:
- In the final 30 minutes of cooking, pour in the heavy cream and stir to combine. Gradually add the freshly grated sharp cheddar cheese, stirring after each addition to ensure it melts smoothly into the soup.
- Adjust Seasoning:
- Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed.
- Serve:
- Once the cheese is fully melted and the soup is heated through, ladle it into bowls and serve hot.
Notes
- For a Thicker Soup: Use an immersion blender to blend part of the soup.
- Make It Vegetarian: Use vegetable broth instead of chicken broth.
- Storage: Store leftovers in an airtight container for up to 4 days or freeze without the cream for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) / 3–4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American