Crockpot Potato Broccoli Cheddar Soup
This hearty and creamy crockpot potato broccoli cheddar soup is perfect for chilly days. Made with fresh ingredients and a blend of flavors, it’s a comforting dish that the whole family will enjoy.
Equipment
- 1 Crockpot/slow cooker
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cutting board
- 1 Ladle
Ingredients
- 4 cups fresh broccoli florets
- 4 medium potatoes, peeled and diced About 4 cups.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream For a lighter version, replace with milk or a plant-based alternative.
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper Optional.
- 2 tablespoons olive oil For added flavor.
Instructions
- In the crockpot, add the diced potatoes, broccoli, onion, and minced garlic.
- Pour in the vegetable broth and stir to combine.
- Season with salt, black pepper, and cayenne pepper (if using).
- Drizzle the olive oil over the mixture for added flavor.
- Cover the crockpot and cook on low for about 6 hours or until the potatoes and broccoli are tender.
- Once cooking is complete, blend the soup using an immersion blender until it reaches your desired smoothness (or transfer to a blender in batches).
- Stir in the heavy cream and shredded cheddar cheese until well combined and melted.
- Taste and adjust seasoning if needed before serving.
- Garnish with additional cheddar cheese, fresh herbs, or croutons before serving for extra flavor and presentation.
Notes
For a thicker soup, you can blend more of the mixture.
If you prefer a lighter version, replace heavy cream with milk or a plant-based alternative.
Garnish with additional cheddar cheese, fresh herbs, or croutons before serving for extra flavor and presentation.