Description
This Crockpot Potato Broccoli Cheddar Soup is a creamy, hearty, and beginner-friendly dish made with real ingredients and zero processed cheese. Perfect for cozy nights, it combines Yukon Gold potatoes, broccoli, and sharp cheddar into a rich, velvety slow-cooked soup that’s both comforting and wholesome.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 cups fresh broccoli florets
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 cups heavy cream
- 3 cups sharp cheddar cheese, freshly grated
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- Optional garnishes: Extra shredded cheddar, chopped chives or green onions, croutons
Instructions
- Start the Base: Add the diced potatoes, onions, carrots, and celery into the crockpot. Season with salt, pepper, dried thyme, garlic powder, and minced garlic. Pour in the chicken broth just until the vegetables are fully covered.
- Let it Cook: Cover and set the crockpot to LOW for 6 to 7 hours or HIGH for 3 to 4 hours until vegetables are tender. Avoid removing the lid frequently as it slows down the cooking process.
- Add the Broccoli: In the last hour of cooking, stir in the fresh broccoli florets. This keeps them vibrant and slightly crisp without turning mushy.
- Finish with Cream and Cheese: With about 30 minutes left, pour in the heavy cream and stir well. Begin adding the freshly grated cheddar cheese a handful at a time, stirring thoroughly between each addition to ensure it melts smoothly.
- Taste and Adjust: Check the seasoning and add more salt or pepper as needed. The soup should be creamy and slightly thickened. Serve hot with garnishes like extra cheddar, chives, or croutons.
Notes
- Use Yukon Gold potatoes for a naturally creamy base that thickens the soup without flour. Always shred cheese from a block for better melting. To save time, buy pre-chopped mirepoix or chop veggies the night before. If the soup is too thick upon reheating, thin it with a bit of broth or cream. Avoid freezing the soup as dairy tends to separate when thawed.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/8 of soup
- Calories: 425
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 85mg