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Crockpot Potato Broccoli Cheddar Soup

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This creamy Crockpot Potato Broccoli Cheddar Soup is a comforting dish packed with tender potatoes, flavorful broccoli, and rich cheddar cheese. It’s a hearty, easy-to-make soup perfect for busy weeknights or cozy weekends.

Ingredients

Scale

Serves 6-8:

  • 4 medium potatoes (about 2 lbs / 900 g), peeled and diced
  • 3 cups (720 ml) broccoli florets (fresh or frozen)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups (960 ml) chicken or vegetable broth
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1 cup (240 ml) heavy cream or half-and-half
  • 2 cups (200 g) shredded sharp cheddar cheese
  • 2 tablespoons all-purpose flour (for thickening, optional)
  • 2 tablespoons butter (optional, for richness)
  • For garnish (optional):
    • Crumbled bacon
    • Additional shredded cheddar cheese
    • Chopped green onions

Instructions

  1. Prepare the base:
    • Add the diced potatoes, broccoli, onion, garlic, chicken broth, salt, pepper, and smoked paprika (if using) to the crockpot. Stir to combine.
  2. Cook the soup:
    • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes and broccoli are tender.
  3. Blend for creaminess (optional):
    • For a creamier texture, use an immersion blender to partially blend the soup directly in the crockpot. Alternatively, transfer about half of the soup to a blender, blend until smooth, and return it to the crockpot.
  4. Add cream and cheese:
    • Stir in the heavy cream (or half-and-half) and shredded cheddar cheese. If you’d like a thicker soup, whisk the flour into the cream before adding it to the crockpot. Stir until the cheese is melted and fully incorporated.
  5. Finish and serve:
    • Taste and adjust seasoning with additional salt and pepper if needed. For added richness, stir in the butter just before serving.
    • Ladle the soup into bowls and garnish with crumbled bacon, more cheddar cheese, and chopped green onions if desired.

Notes

  • For a lighter version, substitute heavy cream with milk or evaporated milk.
  • Add more vegetables like carrots or celery for extra flavor and nutrition.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop to avoid curdling.

Find it online: https://ukfinda.com/crockpot-potato-broccoli-cheddar-soup/