🥣 Crockpot Potato Broccoli Cheddar Soup
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 4–6 hours on LOW (or 3–4 on HIGH)
Ingredients:
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4 cups potatoes, peeled and diced (Yukon gold or russet work great)
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3 cups broccoli florets, chopped small (fresh or frozen)
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1 small onion, diced
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2–3 cloves garlic, minced
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3 cups chicken broth (or vegetable broth for vegetarian)
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1 cup milk
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1 cup heavy cream (or half-and-half for lighter option)
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2 cups shredded sharp cheddar cheese (plus extra for topping)
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2 tbsp butter
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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Optional: ¼ tsp smoked paprika or mustard powder for extra depth
Instructions:
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Load the crockpot:
Add potatoes, onion, garlic, broccoli, butter, salt, pepper, and broth to your slow cooker. -
Cook:
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Low: 5–6 hours
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High: 3–4 hours
Until potatoes and broccoli are tender.
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Mash or blend:
Use a potato masher for a chunkier texture, or an immersion blender for a smooth, creamy soup.
(If using a blender, work in small batches and be careful with the hot liquid.) -
Add dairy:
Stir in milk, cream, and shredded cheddar cheese. Mix until melted and creamy.
Taste and adjust seasoning as needed. -
Serve:
Ladle into bowls and top with extra cheese, crumbled bacon, or green onions if desired.
Optional Add-ins:
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🥓 Crumbled cooked bacon for a “loaded baked potato” vibe
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🧀 Mix cheeses — try a combo of cheddar, gouda, or Monterey Jack
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🌶️ Add a pinch of cayenne or hot sauce for a little heat
Storage:
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Fridge: Store in airtight containers for up to 4 days.
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Freezer: This soup freezes okay (but dairy may separate slightly). For best results, freeze before adding the milk and cheese, then add them when reheating.
Would you like a lighter version (low-fat, lower-carb) or a loaded deluxe version with bacon, sour cream, and chives?
