Dinner

Crockpot Potato Broccoli Cheddar Soup Recipe

BySarah Summers December 13, 2025December 13, 2025

Introduction

This Crockpot Potato Broccoli Cheddar Soup is a comforting and creamy dish perfect for chilly days. Packed with fresh broccoli, sharp cheddar, and a hint of nutmeg, it’s an easy slow-cooked meal that warms you from the inside out.

A close-up of a creamy soup in a gray bowl set on a white marbled texture, showing three main layers: bright green broccoli florets with a slightly bumpy texture, soft yellow potato chunks with smooth surfaces, and small orange carrot pieces that appear tender. The creamy broth is pale yellow with a thick and smooth texture, speckled with black pepper, filling the bowl and surrounding the vegetables, giving a warm and hearty look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups broccoli florets (from 2 heads)
1 cup chopped onion
1 cup shredded carrots
2 oz. cream cheese
1 tablespoon minced garlic
¼ teaspoon nutmeg
½ teaspoon kosher salt
¼ teaspoon black pepper
⅓ cup cornstarch
4 cups chicken broth
8 oz. shredded cheddar cheese
2 cups milk

Instructions

Step 1: Roughly chop the broccoli florets and place them in the bottom of the crockpot. Add the chopped onion, shredded carrots, cream cheese, and minced garlic on top.
Step 2: In a large bowl, whisk together the chicken broth, nutmeg, salt, black pepper, and cornstarch until the mixture is smooth. Pour this over the vegetables in the crockpot and stir gently to combine.
Step 3: Cover the crockpot and cook on HIGH for 2–3 hours or on LOW for 6–7 hours, until the broccoli is tender. For a creamier texture, use an immersion blender to blend the soup, leaving some chunks if you prefer.
Step 4: Reduce the heat to LOW. Stir in the milk and shredded cheddar cheese, then cook for an additional 30 minutes until the cheese has melted and the soup is heated through.

Tips & Variations

For a vegetarian option, substitute vegetable broth for chicken broth.
Adding diced potatoes or cauliflower can add extra heartiness to the soup.
Use sharp cheddar cheese for a richer flavor, or try a blend of cheddar and Gruyère for a twist.
If you prefer thicker soup, reduce the milk slightly or add more cornstarch dissolved in cold water before cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens upon cooling, thin it with a splash of milk or broth when reheating.

How to Serve

A close-up view of a creamy soup filled with large chunks of yellow potato, bright green broccoli florets, and small pieces of orange carrot, all mixed in a thick, light yellow broth with specks of black pepper sprinkled on top. The soup is held in a deep, white bowl sitting on a white marbled surface, showing the rich texture and vibrant colors of the vegetables and broth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes. Use vegetable broth instead of chicken broth, replace cream cheese with a vegan alternative, and choose a plant-based cheese to keep it vegan-friendly.

Can I freeze the soup?

Yes, this soup freezes well. Allow it to cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.