Ingredients (serves 6–8)
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4 cups peeled and diced potatoes (about 3–4 medium potatoes)
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1 medium onion, diced
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2–3 cups broccoli florets (fresh or frozen)
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4 cups chicken or vegetable broth
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2 cloves garlic, minced
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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½ teaspoon paprika (optional)
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2 cups shredded sharp cheddar cheese
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1 cup half-and-half or whole milk
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2 tablespoons butter
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Optional garnish: extra shredded cheddar, chopped green onions, or crumbled bacon
Instructions
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Prep the Crockpot: Add potatoes, onion, garlic, broccoli, broth, salt, pepper, and paprika to your slow cooker. Stir to combine.
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Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
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Mash slightly (optional): For a creamier texture, use a potato masher or immersion blender to lightly mash some of the potatoes in the crockpot. Don’t over-blend—you want some chunks for texture.
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Add cheese and cream: Stir in butter, half-and-half (or milk), and 1½ cups of cheddar cheese. Cook on low for another 10–15 minutes until the cheese is melted and soup is creamy.
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Adjust seasoning: Taste and add more salt or pepper if needed.
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Serve: Ladle into bowls and top with remaining cheese, green onions, or bacon if desired.
💡 Tips for the best Crockpot Potato Broccoli Cheddar Soup:
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For extra flavor, sauté the onion and garlic in butter before adding to the crockpot.
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If you like a thicker soup, mash more potatoes or stir in 1–2 tablespoons of cornstarch mixed with cold water before adding the cheese.
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Sharp cheddar gives a stronger, tangy flavor, but you can mix with mild cheddar for creaminess.
If you want, I can also give a super-easy 5-ingredient slow cooker version that’s ready with almost no prep. Do you want me to do that?
