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Crockpot Potato Broccoli Cheddar Soup Recipe


  • Author: Sarah
  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings 1x

Description

A comforting and creamy Crockpot Potato Broccoli Cheddar Soup packed with tender broccoli, savory cheddar cheese, and a hint of nutmeg. This easy slow cooker recipe combines fresh vegetables, cheese, and spices to create a rich and hearty soup perfect for cozy meals.


Ingredients

Scale

Vegetables & Aromatics

  • 6 cups broccoli florets (from 2 heads)
  • 1 cup chopped onion
  • 1 cup shredded carrots
  • 1 tablespoon minced garlic

Dairy & Cheese

  • 2 oz. cream cheese
  • 8 oz. shredded cheddar cheese
  • 2 cups milk

Liquids & Broth

  • 4 cups chicken broth

Seasonings & Thickener

  • ¼ teaspoon nutmeg
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ⅓ cup cornstarch

Instructions

  1. Prepare Vegetables: 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 to the pot.
  2. Mix Broth and Seasonings: In a large bowl, whisk together the chicken broth, nutmeg, kosher salt, black pepper, and cornstarch until fully combined and smooth. Pour this mixture over the vegetables in the crockpot and stir gently to combine all ingredients.
  3. Cook the Soup: 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 partially blend the soup, but leave some chunks if you prefer a bit of texture.
  4. Add Dairy and Melt Cheese: Reduce the heat to LOW. Stir in the milk and shredded cheddar cheese. Continue cooking for an additional 30 minutes, allowing the cheese to melt completely and the soup to become rich and creamy.

Notes

  • You can substitute the chicken broth with vegetable broth to make this soup vegetarian, but omit the cream cheese or use a vegetarian alternative.
  • To make the soup thicker, add a little more cornstarch dissolved in cold water before adding the milk and cheese.
  • This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
  • Using an immersion blender allows you to control the soup’s texture, blending it to your preferred consistency.
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Keywords: broccoli cheddar soup, crockpot soup, slow cooker soup, cheesy broccoli soup, comfort food, easy soup recipe