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Crockpot Potato Broccoli Cheddar Soup

A creamy and comforting soup featuring tender potatoes and vibrant broccoli, topped with melty cheddar cheese, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups potatoes, diced Use any type of potatoes, such as russet or Yukon Gold.
  • 2 cups broccoli florets Add in the last hour of cooking to retain color.
  • 1 medium onion, chopped
  • 3 cups vegetable broth Use low-sodium broth if preferred.
  • 2 cups shredded cheddar cheese Feel free to use a plant-based cheese for a vegan version.
  • 1 cup heavy cream Can be substituted with half-and-half or milk for a lighter version.
  • to taste salt and pepper

Method
 

Preparation
  1. Wash and peel the potatoes, then dice them into even 1-inch pieces.
  2. Chop the onion and set aside.
Cooking
  1. In the slow cooker, layer the diced potatoes, chopped onion, and broccoli florets.
  2. Pour the vegetable broth over the layered vegetables.
  3. Add a pinch of salt and pepper, stirring everything gently to mix.
  4. Cover the crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
  5. Once cooked, add in the shredded cheddar cheese and heavy cream, stirring until the cheese is fully melted and the soup is creamy.
  6. Ladle the soup into bowls and garnish with your preferred toppings.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for 3-5 days or freeze portions for up to three months. Thaw overnight and reheat on the stove over low heat.