Description

This Crockpot Potato Broccoli Cheddar Soup is a comforting and creamy slow-cooked meal perfect for chilly days. Packed with fresh broccoli, shredded carrots, sharp cheddar cheese, and a smooth blend of spices, this soup is easy to prepare and makes a hearty, delicious lunch or dinner. The slow cooker tenderizes the vegetables while allowing the flavors to meld beautifully, resulting in a rich and velvety texture.

Ingredients

Scale

Vegetables & Dairy

6 cups broccoli florets (from 2 heads)
1 cup chopped onion
1 cup shredded carrots
2 oz. cream cheese
1 tablespoon minced garlic
8 oz. shredded cheddar cheese
2 cups milk

Liquid & Seasonings

4 cups chicken broth
¼ teaspoon nutmeg
½ teaspoon kosher salt
¼ teaspoon black pepper
⅓ cup cornstarch

Instructions

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.
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.
Combine and Cook: Pour the seasoned broth mixture over the vegetables in the crockpot and stir gently to combine everything evenly.
Crockpot Cooking: Cover and cook on HIGH for 2-3 hours or on LOW for 6-7 hours, until the broccoli is tender and cooked through.
Blend Soup: For a smoother texture, use an immersion blender to blend the soup directly in the crockpot, leaving some chunks if you prefer a chunkier consistency.
Add Dairy and Finish Cooking: Reduce heat to LOW, then stir in the milk and shredded cheddar cheese. Continue cooking for an additional 30 minutes or until the cheese has melted completely and the soup is hot.

Notes

For a thicker soup, increase the cornstarch slightly or reduce the milk amount.
You can substitute vegetable broth to make this recipe vegetarian-friendly if desired.
An immersion blender is preferred for blending directly in the crockpot, but a regular blender can be used carefully in batches.
Adjust salt and pepper to taste after cheese is added.
Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 2-3 hours on HIGH or 6-7 hours on LOW in crockpot, plus 30 minutes for cheese melting
Category: Soup
Method: Slow Cooking
Cuisine: American

Keywords: Crockpot, Potato Broccoli Cheddar Soup, Slow Cooker Soup, Comfort Food, Broccoli Cheddar, Easy Soup Recipe