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Crockpot Potato Broccoli Cheddar Soup

A creamy, comforting slow cooker soup made with tender potatoes, fresh broccoli, and rich cheddar cheese.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Dinner, Lunch
Cuisine: American, Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 4 cups russet potatoes peeled and diced
  • 3 cups broccoli florets chopped
  • 1 onion diced
  • 3 cloves garlic minced
  • 3 cups vegetable or chicken broth
Creamy Finish
  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 cups sharp cheddar cheese shredded

Equipment

  • Slow cooker
  • Cutting board
  • Knife
  • Saucepan
  • Whisk

Method
 

  1. Add potatoes, broccoli, onion, garlic, and broth to the slow cooker.
  2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until tender.
  3. In a saucepan, melt butter and whisk in flour to form a roux.
  4. Slowly whisk in milk and cream until smooth and thickened.
  5. Stir creamy mixture into the crockpot.
  6. Add shredded cheddar cheese gradually, stirring until melted.
  7. Blend partially if desired, season to taste, and serve hot.

Notes

For a smoother soup, blend more thoroughly. Add extra milk if soup thickens too much.