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Crockpot Potato & Broccoli Cheddar Soup

This cozy and hearty Crockpot Potato & Broccoli Cheddar Soup is perfect for chilly days. Packed with creamy texture, nutritious broccoli, and hearty potatoes, it's a comforting dish that's simple to prepare and simmer all day.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Crockpot
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Blender or immersion blender optional for smoother texture
  • 1 Cutting board

Ingredients
  

  • 4 cups broccoli florets fresh or frozen
  • 4 medium potatoes peeled and diced (about 4 cups)
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 2 cups shredded sharp cheddar cheese
  • 1 cup heavy cream for a lighter option, substitute with half-and-half or milk
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika optional
  • to taste fresh chives or parsley for garnish, optional

Instructions
 

  • Start by preparing your ingredients. Peel and dice the potatoes, chop the onion, and mince the garlic.
  • In the Crockpot, combine the diced potatoes, broccoli florets, chopped onion, and minced garlic.
  • Pour in the vegetable broth, and add the olive oil, salt, black pepper, and paprika (if using). Stir to combine all the ingredients.
  • Cover the Crockpot and cook on low for 6 hours, until the vegetables are tender.
  • After cooking, use an immersion blender to blend the soup to your desired consistency. If you prefer a chunkier texture, blend only half of the soup.
  • Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is completely melted and well incorporated. Allow the soup to heat for an additional 15-20 minutes on low.
  • Taste the soup and adjust seasoning if necessary. Serve hot, garnished with fresh chives or parsley if desired.

Notes

For a lighter option, you can substitute the heavy cream with half-and-half or milk.
Feel free to add other vegetables such as carrots or cauliflower for extra nutrition.
This soup stores well in the refrigerator for up to 4 days, and can be frozen for up to 3 months. Reheat gently in a saucepan or microwave before serving.