Ah, a Crock-Pot Potato Broccoli Cheddar Soup—comfort in a bowl! It’s creamy, cheesy, and perfect for letting the slow cooker do all the work. Here’s a complete recipe:
Ingredients (Serves 4–6)
- 4 cups broccoli florets (fresh or frozen)
- 4 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese (plus extra for garnish)
- 1 cup milk or half-and-half (for creaminess)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp paprika (optional)
- 2 tbsp butter (optional, for richness)
- 2 tbsp flour (optional, for thickening)
Instructions
1. Prep the slow cooker
- Place diced potatoes, onion, garlic, and broccoli in the Crock-Pot.
- Pour in the broth. Add salt, pepper, and paprika.
2. Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
3. Make it creamy
Option 1: Simple creamy version
- Use an immersion blender to blend part of the soup for a thicker, creamier texture while leaving some chunks of potato and broccoli.
Option 2: Thickened version
- In a small pan, melt butter and whisk in flour to make a roux.
- Stir the roux into the soup to thicken.
4. Add cheese & milk
- Reduce heat to low. Stir in shredded cheddar cheese until melted.
- Stir in milk or half-and-half for creaminess.
- Taste and adjust seasoning.
5. Serve
- Ladle into bowls and top with extra cheddar cheese or a sprinkle of paprika.
- Optional: serve with crusty bread or croutons.
💡 Tips for best results:
- Use sharp cheddar for more flavor.
- Don’t boil the cheese—add it at the end to prevent clumping.
- Frozen broccoli works fine and can be added directly; fresh broccoli can be cut into smaller florets so it cooks evenly.
If you want, I can give a “dump-and-go” version with no pre-cooking, minimal chopping, where everything goes straight into the Crock-Pot—super lazy but still creamy and delicious.
Do you want me to write that version too?
