This crockpot potato broccoli cheddar soup is creamy, cheesy, and packed with hearty vegetables. Made with tender potatoes, fresh broccoli, and sharp cheddar cheese, it’s the ultimate comfort food for chilly days. Let your slow cooker do the work, and enjoy this warm and satisfying soup with minimal effort!
Ingredients
- 4 cups potatoes, peeled and diced
- 3 cups broccoli florets, chopped
- 1 small onion, diced
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
Instructions
- Prepare the Ingredients: Add the diced potatoes, broccoli, onion, minced garlic, broth, salt, pepper, and paprika to the crockpot. Stir to combine.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes and broccoli are tender.
- Blend for Creaminess: Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the crockpot.
- Add Cheese and Cream: Stir in the heavy cream and shredded cheddar cheese. Cook on low for an additional 15-20 minutes until the cheese is melted and the soup is creamy.
- Serve: Ladle the soup into bowls and garnish with extra cheese, crumbled bacon, or green onions if desired.
Tips for the Best Potato Broccoli Cheddar Soup
- Make It Thicker: Add a slurry of 2 tbsp cornstarch mixed with 2 tbsp cold water if you prefer a thicker soup.
- Add Protein: Stir in cooked, shredded chicken or crispy bacon for a heartier meal.
- Vegetarian Option: Use vegetable broth and skip the bacon garnish for a vegetarian-friendly soup.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Nutrition Information (Per Serving)
- Calories: 320
- Protein: 12g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 4g
- Sodium: 640mg
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