Dinner

Crockpot Potato Broccoli Cheddar Soup Recipe

ByMarina Montclair December 12, 2025December 12, 2025

Introduction

This Crockpot Potato Broccoli Cheddar Soup is a comforting and creamy dish perfect for chilly days. It combines tender broccoli, savory cheddar, and a hint of nutmeg for a rich and satisfying meal with minimal effort.

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.
Step 2: In a large bowl, whisk the chicken broth with nutmeg, salt, pepper, and cornstarch until smooth. Pour the mixture over the vegetables in the crockpot and stir to combine.
Step 3: Cover and cook on HIGH for 2-3 hours or on LOW for 6-7 hours, until the broccoli is tender. For a smoother texture, use an immersion blender to blend the soup, leaving some chunks if preferred.
Step 4: Reduce the heat to LOW, then add the milk and shredded cheddar cheese. Cook for an additional 30 minutes, or until the cheese has melted completely.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth.
Add cooked, diced potatoes for extra heartiness.
Use sharp cheddar cheese for a more pronounced flavor.
If you prefer a thicker soup, increase the cornstarch slightly or simmer uncovered for a short time after cooking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent separation. If the soup thickens too much when chilled, add a splash of milk or broth while reheating to loosen the consistency.

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 gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth and cornstarch, which it typically is.

Can I freeze the soup?

You can freeze it, but the texture may change slightly due to the dairy. To freeze, cool the soup completely, transfer it to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently.