Crockpot Potato Broccoli Cheddar Soup Recipe

Introduction

This Crockpot Potato Broccoli Cheddar Soup is a warm, creamy comfort food that’s perfect for busy days. Loaded with fresh broccoli, sharp cheddar, and a hint of nutmeg, it’s a hearty meal you can set and forget. Enjoy rich flavors with minimal effort.

Ingredients

• 6 cups broccoli florets (from 2 heads)
• 1 cup chopped onion
• 1 cup shredded carrots
• 2 oz. cream cheese
• 1 tablespoon minced garlic
• ¼ teaspoon nutmeg
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅓ cup cornstarch
• 4 cups chicken broth
• 8 oz. shredded cheddar cheese
• 2 cups milk

Instructions

1. Step 1: Roughly chop the broccoli florets and place them in the bottom of the crockpot. Add the chopped onion, shredded carrots, cream cheese, and minced garlic.
2. Step 2: In a large bowl, whisk the chicken broth with nutmeg, salt, pepper, and cornstarch until smooth. Pour the mixture over the vegetables in the crockpot and stir to combine.
3. Step 3: Cover and cook on HIGH for 2-3 hours or on LOW for 6-7 hours, until the broccoli is tender. For a smoother texture, use an immersion blender to blend the soup, leaving some chunks if preferred.
4. Step 4: Reduce the heat to LOW, then add the milk and shredded cheddar cheese. Cook for an additional 30 minutes, or until the cheese has melted completely.

Tips & Variations

• For a vegetarian option, substitute vegetable broth for the chicken broth.
• Add diced potatoes for extra heartiness and texture.
• Use sharp white cheddar for a bolder cheese flavor.
• If you prefer a thicker soup, increase the cornstarch to ½ cup, mixing well before adding broth.
• To make this soup gluten-free, verify that your cornstarch and broth are certified gluten-free.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking and maintain a smooth texture. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this recipe. Just add it directly to the crockpot without thawing. Cooking times should remain the same.

Can I prepare this soup without a crockpot?

Absolutely. You can cook the vegetables and broth in a large pot on the stove over medium heat. Simmer until the broccoli is tender, then proceed with blending and adding cheese and milk as directed.

Crockpot Potato Broccoli Cheddar Soup Recipe

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★★★★★

4.5 from 137 reviews

This creamy Crockpot Potato Broccoli Cheddar Soup is a comforting and flavorful dish perfect for cozy days. Combining fresh broccoli, carrots, and sharp cheddar cheese, slow-cooked to tender perfection, it’s a hearty and delicious meal that’s easy to prepare and sure to satisfy.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 2 to 3 hours (High) or 6 to 7 hours (Low)
• Total Time: 2 hours 15 minutes (High) or 6 hours 15 minutes (Low)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Vegetables and Dairy

• 6 cups broccoli florets (from 2 heads)
• 1 cup chopped onion
• 1 cup shredded carrots
• 2 oz. cream cheese
• 8 oz. shredded cheddar cheese
• 2 cups milk

Other Ingredients

• 1 tablespoon minced garlic
• ¼ teaspoon nutmeg
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅓ cup cornstarch
• 4 cups chicken broth

Instructions

1. Prepare Vegetables and Base: Roughly chop the broccoli florets and place them into the bottom of the crockpot. Add the chopped onion, shredded carrots, cream cheese, and minced garlic on top, layering the flavors from the start.
2. Mix Broth and Seasonings: In a large bowl, whisk together the chicken broth with nutmeg, kosher salt, black pepper, and cornstarch until the mixture is smooth and free of lumps. Pour this seasoned broth mixture evenly over the vegetables and cream cheese in the crockpot. Stir gently to combine the ingredients well.
3. Cook the Soup: Cover the crockpot and cook on HIGH setting for 2 to 3 hours or on LOW setting for 6 to 7 hours. Cook until the broccoli is tender and infused with all the flavors. For a creamier soup, use an immersion blender to blend some or all of the soup to your desired consistency, leaving chunks if you prefer some texture.
4. Add Dairy and Finish Cooking: After blending, reduce the crockpot heat to LOW. Stir in the milk and shredded cheddar cheese. Continue cooking for an additional 30 minutes or until the cheese is fully melted and incorporated, giving the soup a rich, creamy finish.

Notes

• For a vegetarian version, substitute vegetable broth for chicken broth and use vegetarian cheese options.
• Adjust the seasoning to taste, adding more salt or pepper as desired.
• The immersion blender step is optional; skip it if you prefer a chunky soup.
• Use low-fat or skim milk for a lighter version of the soup.
• Leftovers keep well refrigerated for 3-4 days and can be reheated gently on the stovetop or microwave.

Keywords: broccoli cheddar soup, crockpot soup, slow cooker soup, comfort food, easy soup recipe