Go Back
Crockpot potato broccoli cheddar soup

Crockpot Potato Broccoli Cheddar Soup

What makes this soup even better? It’s incredibly easy to make! Just toss everything into the crockpot, let it simmer for a few hours, and come back to a delicious homemade meal. No need to stand over the stove stirring for hours—your crockpot does all the hard work for you.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Cook Time On High Heat 3 hours
Total Time 6 hours 20 minutes
Course Main Course, Side Dish
Cuisine American
Servings 6 servings
Calories 350 kcal

Equipment

  • Crockpot (Slow Cooker)
  • Cutting Board and Knife
  • Measuring cups and spoons
  • Ladle
  • Whisk (optional)
  • Cheese grater

Ingredients
  

For the Soup:

  • 3 cups potatoes peeled and diced
  • 2 cups fresh broccoli chopped
  • 4 cups chicken broth or vegetable broth for a vegetarian option
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika optional, for extra flavor
  • ½ teaspoon dried thyme
  • 1 ½ cups shredded cheddar cheese
  • 1 cup heavy cream or whole milk for a lighter option
  • 2 tablespoons butter

For Thickening (Optional):

  • 2 tablespoons cornstarch
  • ¼ cup water

Instructions
 

Step 1: Prep Your Ingredients

  • Wash, peel, and dice the potatoes into small cubes.
  • Chop the broccoli into bite-sized pieces.
  • Dice the onion and mince the garlic.

Step 2: Load the Crockpot

  • Add the potatoes, broccoli, onion, garlic, broth, salt, pepper, paprika, and thyme to the crockpot.
  • Stir everything together and cover with the lid.

Step 3: Slow Cook to Perfection

  • Set your crockpot to LOW for 6-7 hours or HIGH for 3-4 hours.
  • The soup is ready when the potatoes are fork-tender.

Step 4: Blend for Creaminess (Optional)

  • If you like a smoother texture, use an immersion blender to blend part of the soup while leaving some chunks.
  • If you prefer a chunkier soup, just give it a good stir.

Step 5: Add the Cheese and Cream

  • Stir in the shredded cheddar cheese, heavy cream, and butter until melted and smooth.
  • If you want a thicker soup, mix 2 tablespoons of cornstarch with ¼ cup of water and stir it into the soup. Let it cook for another 10-15 minutes until thickened.

Step 6: Serve and Enjoy!

  • Ladle the soup into bowls and top with extra shredded cheese or crispy bacon bits.
  • Serve with warm crusty bread or crackers for the ultimate comfort meal!

Notes

Nutritional Value (Per Serving - Approximate)

  • Calories: ~350-400 kcal
  • Protein: ~14g
  • Carbohydrates: ~35g
  • Fat: ~20g
  • Saturated Fat: ~12g
  • Fiber: ~4g
  • Sugar: ~4g
  • Sodium: ~700-900mg (depending on the broth and cheese used)
 
Did you make this recipe? Leave a comment and rating!
If you want a lighter version, you can use low-fat cheese, milk instead of heavy cream, and less butter to reduce the fat content.
 
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword potato broccoli cheddar soup, quick soup recipes