Here’s a comforting, cheesy Crock Pot Potato Broccoli Cheddar Soup—super easy and perfect for a cozy meal 🥦🧀🥔
Crock Pot Potato Broccoli Cheddar Soup
Ingredients (serves 4–6)
- 4 cups peeled & diced potatoes (Yukon Gold or Russet)
- 2 cups broccoli florets (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
- 1 tsp dried thyme (optional)
- 1–2 cups shredded sharp cheddar cheese
- 1 cup half-and-half or heavy cream
- 2 tbsp butter (optional, for richness)
Instructions
- Prepare vegetables
- Place potatoes, broccoli, onion, and garlic in the crock pot.
- Add liquid & seasonings
- Pour in broth.
- Season with salt, pepper, paprika, and thyme.
- Stir to combine.
- Cook
- Low: 6–7 hours
- High: 3–4 hours
- Vegetables should be tender.
- Blend (optional)
- Use an immersion blender to partially or fully puree for a creamy texture, or leave chunky.
- Add cheese & cream
- Stir in cheddar cheese and half-and-half.
- Cook an additional 15–20 minutes on low until cheese is melted.
- Adjust salt and pepper to taste.
- Serve
- Garnish with extra shredded cheese, croutons, or crispy bacon bits.
Tips & Variations
- Extra cheesy: Mix cheddar + Monterey Jack or Gruyère
- Vegetarian: Use vegetable broth
- Loaded version: Add cooked bacon or sautéed onions
- Thicker soup: Mash some potatoes before adding cheese
If you want, I can give a dump-and-go version with all ingredients layered in the crock pot—no pre-sautéing needed and just as creamy.
Do you want me to do that?
