Crockpot Potato Broccoli Cheddar Soup

When the weather turns chilly, there’s nothing more comforting than a warm, creamy bowl of soup. This Crockpot Potato Broccoli Cheddar Soup is the perfect balance of hearty potatoes, tender broccoli, and rich, melted cheddar cheese. It’s a set-it-and-forget-it recipe that’s packed with flavor and requires minimal effort—perfect for busy weeknights!

Whether you’re looking for a cozy family dinner, an easy meal-prep option, or a satisfying dish to pair with a crusty loaf of bread, this slow cooker soup is guaranteed to hit the spot.

Let’s dive into this rich and cheesy delight!

Ingredients (Measured in Grams)

For the Soup:

600g potatoes (peeled and diced into small cubes)
250g broccoli florets (chopped into bite-sized pieces)
1 medium onion (about 150g, finely diced)
3 cloves garlic (minced, about 10g)
1 liter vegetable or chicken broth
250ml heavy cream (or half-and-half for a lighter version)
250g sharp cheddar cheese (shredded, plus extra for garnish)
50g unsalted butter
1 teaspoon salt (5g, adjust to taste)
½ teaspoon black pepper (2g)
½ teaspoon paprika (2g, optional, for extra flavor)
½ teaspoon mustard powder (2g, optional, enhances the cheese flavor)

For Thickening (Optional):

2 tablespoons cornstarch (15g, mixed with 50ml water to form a slurry)

For Garnish:

Extra shredded cheddar cheese
Cooked crumbled bacon (optional but delicious!)
Chopped fresh parsley or green onions

Instructions

Step 1: Prepare the Ingredients

Peel and dice the potatoes into small, even cubes to ensure they cook evenly.
Chop the broccoli into small florets. Set aside the broccoli for later (it will be added towards the end to keep it from getting mushy).
Finely dice the onion and mince the garlic for maximum flavor.

Step 2: Slow Cook the Base

In your crockpot, combine the diced potatoes, onion, minced garlic, vegetable or chicken broth, butter, salt, pepper, paprika, and mustard powder.
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are very tender.

Step 3: Blend for a Creamy Texture (Optional)

Once the potatoes are soft, use an immersion blender to partially blend the soup. This will create a thicker, creamier texture while still leaving some chunks for a rustic feel. (If you don’t have an immersion blender, you can mash some of the potatoes with a fork or potato masher.)

Step 4: Add Broccoli and Cheese

Add the chopped broccoli florets and stir in the heavy cream.
Let the soup cook on LOW for another 30 minutes until the broccoli is tender but still bright green.
Stir in the shredded cheddar cheese, mixing until fully melted and incorporated.

Step 5: Adjust Thickness (Optional)

If you prefer a thicker soup, mix the cornstarch with 50ml water and stir it into the soup. Let it cook for another 10-15 minutes until thickened.

Step 6: Serve & Enjoy!

Ladle the soup into bowls and top with extra shredded cheddar, crispy bacon, and fresh parsley or green onions.
Serve warm with crusty bread or garlic toast for the ultimate comfort meal!

Nutrition Information (Per Serving, Approximate)

Calories: 350 kcal
Carbohydrates: 28g
Protein: 12g
Fat: 22g
Fiber: 4g
Sugar: 4g

Note: Nutrition values may vary based on portion sizes and ingredient choices.

Tips & Tricks for the Best Potato Broccoli Cheddar Soup

✅ Use Sharp Cheddar Cheese – The sharper the cheddar, the more flavor your soup will have! Avoid pre-shredded cheese, as it contains anti-caking agents that prevent smooth melting.

✅ Don’t Overcook the Broccoli – Adding the broccoli in the last 30 minutes of cooking keeps it from becoming mushy and dull in color.

✅ For a Smoky Flavor – Add ½ teaspoon smoked paprika or a splash of hot sauce for a deeper flavor.

✅ Make It Extra Creamy – For a richer soup, stir in ¼ cup of cream cheese or a dollop of sour cream before serving.

✅ Use an Immersion Blender (or Not!) – If you prefer a completely smooth soup, blend the entire batch. If you like some texture, only blend half!

✅ Meal Prep & Freezing – This soup stores well for up to 4 days in the fridge or 3 months in the freezer (just leave out the dairy and add it when reheating).