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Crockpot Potato Broccoli Cheddar Soup

Creamy Crockpot Potato Broccoli Cheddar Soup for Cozy Nights

Warm up with this comforting Crockpot Potato Broccoli Cheddar Soup, easy to make and perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 3 hours
Additional Cooking Time 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 cups Broccoli florets Fresh is best, but frozen works too.
  • 1 medium Chopped onion Shallots can be used for a milder taste.
  • 1 cup Shredded carrots Swap with diced red bell peppers for a different flavor profile.
  • 8 oz Cream cheese Replace with sour cream for a tangy twist.
  • 2 cloves Minced garlic Fresh is ideal, but garlic powder can be substituted.
  • 1/4 tsp Nutmeg Optional if you don’t have it on hand.
  • 1 tsp Kosher salt Sea salt can be a good alternative.
  • 1/2 tsp Black pepper Adjust to your liking.
  • 2 tbsp Cornstarch Flour can be an alternative if needed.
  • 4 cups Chicken broth Vegetable broth is perfect for a vegetarian option.
  • 2 cups Shredded cheddar cheese Swap for dairy-free cheese if lactose-intolerant.
  • 1 cup Milk Non-dairy milk works great for a vegan version.

Equipment

  • Crockpot

Method
 

Step‑by‑Step Instructions
  1. Start by chopping fresh broccoli florets and placing them in the bottom of your crockpot. Next, add shredded carrots, diced onion, and minced garlic. For added creaminess, dollop in the cream cheese.
  2. In a separate bowl, whisk together chicken broth, nutmeg, kosher salt, black pepper, and cornstarch until the mixture is smooth. This ensures that the seasonings and thickener are well-combined. Pour the broth mixture over the layered vegetables in the slow cooker.
  3. Cover the crockpot and set it to cook on HIGH for 2-3 hours or LOW for 6-7 hours. You’ll know it’s done when the broccoli is bright green and fork-tender.
  4. Once the cooking time is up, reduce the heat to LOW. Stir in the milk and shredded cheddar cheese, allowing them to melt into the hot soup for that creamy texture. Let the mixture cook for an additional 30 minutes, stirring occasionally until the cheese is fully melted.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 60mgCalcium: 300mgIron: 2mg

Notes

Use fresh ingredients for the best flavor, and consider blending briefly for a creamier texture. Adjust seasonings to taste and store leftovers properly.

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