Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works just fine in this recipe. Add it straight into the crockpot—no need to thaw. It will cook down beautifully and blend well with the potatoes.

How do I thicken the soup if it’s too runny?

You can thicken the soup by mashing more of the potatoes or blending a portion of the soup. For extra thickness, whisk in a slurry of cornstarch and water or use a small amount of flour stirred into cream before adding.

Can I make this soup dairy-free?

Absolutely. Use plant-based milk (like almond or oat milk) and dairy-free cheddar cheese. While the flavor will be slightly different, it will still be creamy and satisfying.

Can I make this soup ahead of time?

Yes, this soup is excellent for meal prep. It tastes even better the next day as the flavors meld. Store it in the fridge for up to 4 days or freeze for up to 3 months.

Creamy Crockpot Potato Broccoli Cheddar Soup

Name: Creamy Crockpot Potato Broccoli Cheddar Soup
Prep time: 15 min
Cook time: PT-486603H54M32S
Total time: PT-486603H54M32S
Cuisine: American
Ingredients: 4 medium potatoes, peeled and diced; 3 cups broccoli florets (fresh or frozen); 1 medium onion, diced; 3 cloves garlic, minced; 4 cups chicken or vegetable broth; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika (optional); 1 cup heavy cream or milk; 2 cups shredded sharp cheddar cheese; 2 tablespoons all-purpose flour (optional); 2 tablespoons butter (optional); Optional garnishes: crumbled bacon, chopped green onions, extra cheddar cheese, sour cream

Description

A creamy, comforting crockpot potato broccoli cheddar soup that’s beginner-friendly, easy to prepare, and perfect for cozy weeknights or meal prep.

Ingredients

Scale

4 medium potatoes, peeled and diced
3 cups broccoli florets (fresh or frozen)
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1 cup heavy cream or milk
2 cups shredded sharp cheddar cheese
2 tablespoons all-purpose flour (optional)
2 tablespoons butter (optional)
Optional garnishes: crumbled bacon, chopped green onions, extra cheddar cheese, sour cream

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Instructions

Peel and dice the potatoes. Chop the broccoli into small florets, dice the onion, and mince the garlic.
Add the potatoes, broccoli, onion, garlic, broth, salt, pepper, and paprika (if using) into the crockpot. Stir to combine.
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the vegetables are tender.
Use a potato masher or immersion blender to mash part of the soup for thickness, leaving some texture if desired.
Stir in the cream or milk and shredded cheddar cheese. Mix until melted and creamy.
For added richness, stir in the butter just before serving. Adjust seasoning to taste.
Serve hot, garnished with your choice of toppings like bacon, green onions, or extra cheese.

Notes

Use sharp cheddar for deeper flavor.
For a lighter version, substitute cream with milk or evaporated milk.
To make it dairy-free, use plant-based milk and vegan cheese.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Reheat gently to avoid curdling the dairy.

Prep Time: 15 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 4g
Sodium: 780mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 12g
Cholesterol: 55mg