Go Back
–+ servings
Crockpot Potato Broccoli Cheddar Soup

Crockpot Potato Broccoli Cheddar Soup for Ultimate Comfort

This Crockpot Potato Broccoli Cheddar Soup is a warm, creamy, and budget-friendly meal perfect for chilly nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups Potatoes peeled and cubed
  • 2 cups Broccoli chopped into florets
  • 4 cups Vegetable Broth
For Creaminess
  • 2 cups Cheddar Cheese shredded sharp cheddar
  • 1 cup Heavy Cream or half-and-half
For Added Flavor
  • 1 medium Onion finely chopped
  • 3 cloves Garlic minced

Equipment

  • Slow Cooker

Method
 

Step‑by‑Step Instructions
  1. Begin by washing and peeling your potatoes, then chop them into bite-sized cubes.
  2. Next, break your broccoli into florets, ensuring they are similar in size.
  3. Finely chop the onion and mince the garlic.
  4. In your slow cooker, place the chopped potatoes, onion, minced garlic, and vegetable broth.
  5. Cover your slow cooker and set it to cook on low for 6-8 hours, or high for 3-4 hours.
  6. About 30 minutes before your cooking time is up, add the chopped broccoli florets.
  7. Once the cooking time is complete, use an immersion blender to puree the soup to your desired creaminess.
  8. Stir in the sharp cheddar cheese and heavy cream into the blended soup.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 10gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 40mgCalcium: 350mgIron: 2mg

Notes

Let the soup cool slightly before adding cheese to prevent curdling. Store leftovers in airtight containers for up to 3 days.

Tried this recipe?

Let us know how it was!