Description
This Creamy Crockpot Cheesy Potato Broccoli Soup is the ultimate comfort food made easy in your slow cooker. Packed with tender potatoes, fresh broccoli, and rich cheddar cheese, it’s creamy, hearty, and family-friendly. A delicious gluten-free crockpot soup perfect for chilly nights or meal prep.
Ingredients
2 lbs russet potatoes, peeled and chopped
3 cups broccoli florets
1 small yellow onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
2 cups shredded sharp cheddar cheese
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika (optional)
Instructions
1. Peel and chop russet potatoes into bite-sized chunks. Chop broccoli into florets, dice onion, and mince garlic.
2. Add potatoes, onion, garlic, and broth into your crockpot. Cover and cook on low for 4 to 5 hours, or until potatoes are tender.
3. Once potatoes are soft, use an immersion blender or potato masher to blend about half of the soup. This creates a creamy base while retaining some texture.
4. Stir in chopped broccoli and cook on low for another 30 to 45 minutes until the broccoli is tender.
5. Reduce crockpot heat to warm. Add cheddar cheese, heavy cream, and butter. Stir gently until cheese melts and everything is well combined.
6. Season with salt, pepper, and paprika (if using). Taste and adjust seasonings as needed. Serve warm with toppings of your choice.
Notes
Use freshly shredded cheese for better melt and smoothness—pre-shredded can clump.
For a thinner soup, add an extra 1/2 to 1 cup of broth during blending.
If storing, let soup cool before refrigerating; it thickens more overnight.
- Prep Time: 15 minutes
- Cook Time: 5.5 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 65mg