Here’s a cozy, creamy Crock Pot Potato Broccoli Cheddar Soup—rich, comforting, and perfect for an easy dump-and-go meal.
Crock Pot Potato Broccoli Cheddar Soup
Servings: 6–8
Ingredients
- 4 cups potatoes, peeled and diced (russet or Yukon gold)
- 3 cups broccoli florets, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1 cup heavy cream (or half-and-half)
- 2 cups shredded sharp cheddar cheese
- 2 tbsp butter
- Optional toppings: extra cheese, bacon bits, green onions, croutons
Instructions
- Add to crock pot
- Add potatoes, broccoli, onion, garlic, broth, salt, pepper, and paprika.
- Cook
- Low: 6–7 hours
- High: 3–4 hours
- Vegetables should be very tender.
- Blend
- Use an immersion blender to blend until mostly smooth (leave some chunks if you like).
- Or transfer part of the soup to a blender, then return it to the pot.
- Make it creamy
- Stir in butter and heavy cream.
- Add shredded cheddar cheese gradually, stirring until melted and smooth.
- Serve
- Taste and adjust seasoning.
- Top with bacon, extra cheese, or green onions.
Pro Tips
- Extra thick: Add 1–2 tbsp cornstarch mixed with cold water at the end.
- Lighter version: Use milk instead of cream.
- Extra cheesy: Mix in a little Velveeta for ultra-smooth texture.
- Keto-friendly: Swap potatoes for cauliflower.
If you want, I can also give you a dump-and-go version with frozen hash browns, or a copycat Panera-style broccoli cheddar soup made in the crock pot 🥣🧀🥔
