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crockpot potato broccoli cheddar soup

A creamy, cheesy slow cooker soup made with tender potatoes, broccoli florets, and rich cheddar cheese. Perfectly comforting and easy to prepare.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 4 cups potatoes peeled and diced
  • 3 cups broccoli florets fresh or frozen
  • 1 carrot grated
  • 1 small onion diced
  • 3 cloves garlic minced
  • 4 cups broth chicken or vegetable
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 0.5 tsp thyme dried
  • 3 tbsp butter
  • 1 cup heavy cream or half-and-half
  • 2 cups cheddar cheese shredded

Equipment

  • Crockpot
  • Cutting board
  • Chef's knife
  • Ladle

Method
 

  1. Add potatoes, broccoli, carrot, onion, garlic, broth, salt, pepper, thyme, paprika, and butter to the crockpot.
  2. Cook on HIGH for 3–4 hours or LOW for 6–7 hours, until vegetables are soft.
  3. Mash some of the potatoes for a thicker texture.
  4. Stir in heavy cream and shredded cheddar until melted and smooth.
  5. Season to taste and serve warm.

Notes

Add extra broth if the soup becomes too thick.