CROCKPOT POTATO BROCCOLI CHEDDAR SOUP
A comforting, creamy Crockpot potato, broccoli, and cheddar soup that’s easy to make and packed with flavor. Perfect for chilly days, this slow-cooked soup is rich, hearty, and full of cheesy goodness.
Ingredients
- 4 medium potatoes peeled and diced
- 2 cups broccoli florets
- 1 small onion chopped
- 2 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 cup shredded sharp cheddar cheese
- 1 ½ cups heavy cream
- 2 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
- Add diced potatoes, chopped onion, garlic, and broccoli florets to the Crockpot.
- Pour in the broth and season with salt, pepper, and thyme.
- Cover and cook on low for 6 hours or until potatoes are tender.
- Use an immersion blender to puree the soup slightly, leaving some chunks for texture.
- Stir in heavy cream, butter, and shredded cheddar cheese.
- Continue to cook on low for another 30 minutes, until the cheese is melted and the soup is creamy.
- Adjust seasoning to taste and serve hot.
Notes
- For a smoother texture, blend the soup completely before adding the cheese.
- You can use half-and-half or milk for a lighter version of the soup.
- If you prefer more cheese, add extra shredded cheddar at the end.
- Leftovers can be stored in the fridge for up to 3 days.
- This soup can be frozen for up to 1 month; just reheat gently.
- Add cooked bacon crumbles or crispy onions on top for extra flavor and crunch.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust the amount of heavy cream for desired creaminess; add more for a richer soup.