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Crockpot Potato Broccoli Cheddar Soup

When the cold weather hits and you’re craving something warm, hearty, and easy to prepare, there’s no better dish than a bowl of Crockpot Potato Broccoli Cheddar Soup. Imagine creamy, cheesy goodness with tender potatoes and vibrant broccoli—slow-cooked to perfection, allowing all the flavors to meld together. This recipe is not only super simple to make but also incredibly comforting and filling. It’s the ultimate one-pot meal that you can prepare ahead of time, leaving you with more time to relax and enjoy your day.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 2
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 4 medium potatoes – Peeled and diced into bite-sized cubes. Russet potatoes are ideal for this recipe since they break down nicely when cooked.
  • 1 medium onion – Diced to add flavor and sweetness.
  • 4 cups broccoli florets – Fresh or frozen depending on your preference.
  • 4 cups vegetable or chicken broth – Either works; choose based on dietary preferences.
  • 2 cups shredded sharp cheddar cheese – For that melty cheesy goodness!
  • 1 cup milk – You can use whole milk for extra richness or opt for a lighter milk or dairy-free milk if needed.
  • 2 tablespoons butter – To enhance the creamy texture.
  • 2 cloves garlic – Minced to add a savory depth of flavor.
  • Salt and pepper – To taste.
  • 1 teaspoon dried thyme – Optional but it adds a lovely herby flavor.
  • 1/2 teaspoon paprika – A subtle hint of warmth to balance the soup.

Method
 

  1. Start by peeling and dicing the potatoes. You’ll want them in roughly equal-sized pieces so they cook evenly. Dice the onion and mince the garlic. Cut the broccoli into small florets—if you’re using frozen broccoli, that works too! Having everything prepped before you begin is key to a smooth cooking process.
  2. Place the diced potatoes, chopped onion, minced garlic, and broccoli florets into your Crockpot. Pour in the broth, making sure that everything is mostly submerged. Add the dried thyme, salt, and pepper to season. Stir everything together to make sure it’s evenly distributed.
  3. Set your Crockpot to low and let it cook for 6-7 hours, or until the potatoes are tender and easy to break apart with a fork. If you’re in a rush, you can cook it on high for about 3-4 hours, but slow cooking allows the flavors to develop more fully.
  4. Once the vegetables are cooked and tender, you have a couple of options. For a creamy, smooth soup, you can use an immersion blender directly in the Crockpot, or you can transfer a portion of the soup to a regular blender and blend until smooth. If you prefer a chunkier soup, simply leave it as is—either way, the flavors will be fantastic.
  5. After blending (if you choose to do so), add the shredded cheddar cheese and milk to the soup. Stir until the cheese is completely melted, and the soup reaches a velvety, smooth consistency. If you’re looking for an extra indulgent soup, you can substitute some of the milk with cream or half-and-half.
  6. Add the butter and stir until it melts into the soup, enriching the flavor. Taste and adjust the seasoning with more salt, pepper, or even a pinch of paprika for a little extra warmth.
  7. Ladle the soup into bowls, and feel free to top with extra shredded cheese, croutons, or fresh herbs like parsley. Serve it with crusty bread or a side salad to complete your meal.

Notes

1. Add Extra Veggies

Feel free to bulk up the soup with more veggies. Carrots, celery, or cauliflower work well and blend into the soup nicely. You could also throw in some cooked bacon or ham for extra protein and flavor.

2. For a Vegan Version

If you’re looking for a dairy-free or vegan alternative, swap the cheddar cheese for a vegan cheese, and use coconut milk or almond milk in place of regular milk. There are also great dairy-free butter substitutes if you want to keep it vegan.

3. Freeze for Later

This soup freezes beautifully! Just let it cool completely before transferring to an airtight container, and it will last for up to 3 months in the freezer. When ready to eat, simply reheat on the stove and add a splash of milk to bring it back to its creamy consistency.