First, let me just say — thank you for being here! I love when comfort food brings people together, and today’s recipe does exactly that. This Crock Pot Potato Broccoli Cheddar Soup is everything cozy meals should be: creamy, cheesy, hearty, and absolutely satisfying.
It’s the kind of soup that warms you from the inside out — perfect for chilly evenings, lazy weekends, or any day you need a little bowl of comfort. The best part? The slow cooker does most of the work while you go about your day.
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🥔 Why Choose the Crock Pot Method?
The beauty of a Crock Pot (slow cooker) is in its simplicity. It allows the ingredients to simmer slowly, melding together into rich, developed flavors without constant attention. This method not only saves time but also ensures your soup is velvety smooth and deeply flavorful — no babysitting required!
🧂 Ingredients (6–8 servings)
Vegetables & Base
- 4 cups diced Russet or Yukon Gold potatoes (about 4 medium)
- 3 cups fresh broccoli florets (about 1 medium head)
- 1 cup grated carrots
- 1 medium onion, diced
- 3 garlic cloves, minced
Liquids & Seasonings
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- Salt and black pepper, to taste
- Optional: paprika or cayenne pepper, for a gentle kick
Thickener & Cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
Garnish (optional)
- Fresh parsley, chopped
🥄 Step-by-Step Instructions
1. Prepare the Base
Add the potatoes, broccoli, carrots, onion, garlic, and broth to your slow cooker. Stir gently to combine.
2. Cook Low and Slow
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender and easily pierced with a fork.
3. Make the Creamy Roux
In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes until lightly golden. Slowly whisk in the cream, stirring constantly to avoid lumps. Once thickened, pour the mixture into the slow cooker and stir well.
4. Add the Cheese
Stir in the shredded cheddar cheese a handful at a time, mixing until melted and fully incorporated.
5. Adjust the Texture
For a smoother soup, use an immersion blender to partially blend the mixture right in the slow cooker — or transfer half to a blender, then return it to the pot. Leave some chunks for texture if you prefer a rustic feel.
6. Season & Serve
Taste and adjust seasoning with salt, pepper, and a pinch of paprika or cayenne for a gentle heat. Garnish with parsley and an extra sprinkle of cheddar before serving.
🍽️ What to Serve With
This soup is rich and satisfying on its own, but it pairs wonderfully with:
- Warm crusty bread or garlic toast
- A fresh green salad
- Homemade savory rolls or biscuits
💡 Tips for the Perfect Soup
- Use sharp cheddar for the best flavor; mild cheese won’t deliver the same richness.
- Don’t add cheese too early — it should go in after the roux to prevent curdling.
- Want to make it vegetarian? Use vegetable broth instead of chicken.
- For extra creaminess, swap half of the cream for cream cheese.
🧊 Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat.
- Freezer: Soup can be frozen for up to 2 months. Thaw overnight in the fridge before reheating. (For best results, freeze before adding the cream and cheese, then stir them in after reheating.)
ℹ️ General Information
- Prep time: 20 minutes
- Cook time: 6 hours (slow cook)
- Total time: 6 hours 20 minutes
- Servings: 6–8 bowls
- Difficulty: Easy
❓ Frequently Asked Questions
Can I use frozen broccoli?
Yes! Just add it during the last hour of cooking so it doesn’t turn mushy.
Can I skip the flour?
You can thicken the soup by blending more potatoes or adding a bit of cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
How can I make this soup lighter?
Use low-fat milk instead of cream, and reduce the cheese to 1 cup.
💛 Conclusion
This Crock Pot Potato Broccoli Cheddar Soup is everything you love about comfort food — warm, cheesy, and soul-soothing — all with minimal effort. It’s proof that sometimes the simplest ingredients, given time and patience, create the most magical results.
Serve it up on a cold evening, and watch everyone go back for seconds.
🥦 More Cozy Recipes You’ll Love
- Slow Cooker Chicken and Dumplings
- Creamy Garlic Mashed Potatoes
- Broccoli Cheddar Bread Bowls
📸 Share Your Kitchen Magic!
If you make this recipe, tag me on Pinterest or Instagram — I’d love to see how your bowl of comfort turned out! 💛
🧾 Nutritional Information (per serving, approx.)
- Calories: 320 kcal
- Fat: 20 g
- Carbohydrates: 22 g
- Protein: 12 g
- Fiber: 3 g
Crock Pot Potato Broccoli Cheddar Soup
Ingredients
Method
- Add the potatoes, broccoli, carrots, onion, garlic, and broth to your slow cooker. Stir gently to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender and easily pierced with a fork.
- In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes until lightly golden. Slowly whisk in the cream, stirring constantly to avoid lumps. Once thickened, pour the mixture into the slow cooker and stir well.
- Stir in the shredded cheddar cheese a handful at a time, mixing until melted and fully incorporated.
- For a smoother soup, use an immersion blender to partially blend the mixture right in the slow cooker — or transfer half to a blender, then return it to the pot. Leave some chunks for texture if you prefer a rustic feel.
- Taste and adjust seasoning with salt, pepper, and a pinch of paprika or cayenne for a gentle heat. Garnish with parsley and an extra sprinkle of cheddar before serving.
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