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image of A photorealistic top down mise en place of raw ingredients for Crockpot Potato Broccoli Cheddar Soup on a white marble kitchen counter Ingredients include russet potatoes frozen broccoli florets sharp cheddar cheese cream cheese chicken broth onion garlic butter cream milk hash browns carrots celery salt pepper bay leaf all arranged in clear glass bowls and on rustic wooden cutting boards Soft diffuse daylight studio photography super detailed hyperrealistic
katya bou

Crockpot Potato Broccoli Cheddar Soup

A creamy, comforting soup made in the slow cooker with russet potatoes, broccoli, and sharp cheddar cheese. This easy recipe delivers rich flavor with minimal prep and is perfect for busy weeknights or family dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large Russet Potatoes peeled and diced
  • 1 large Yellow Onion finely diced
  • 4 cups Chicken Broth low-sodium preferred
  • 1/2 cup Unsalted Butter
  • 2 cloves Garlic minced
  • 1 tsp Dried Thyme
  • 2 bay leaves Bay Leaves
  • 1/2 tsp Salt plus more to taste
  • 1/4 tsp Black Pepper
  • 1 bag Frozen Broccoli Florets 16 oz
  • 1 cup Heavy Cream or Milk/Half-and-Half
  • 8 oz Cream Cheese cut into cubes (optional)
  • 4 cups Shredded Sharp Cheddar Cheese freshly grated
  • 3 tbsp Cornstarch or Flour mixed with 1/4 cup cold water (slurry)

Equipment

  • Slow Cooker
  • skillet,
  • Immersion Blender
  • Mixing bowl

Method
 

  1. In a skillet on the stovetop, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
  2. Stir in the minced garlic and thyme, cooking for just 1 minute more until the garlic is fragrant and smells nutty.
  3. Transfer the onion and garlic mixture into your 6-quart slow cooker. Add the diced russet potatoes, chicken broth, salt, pepper, and bay leaves. Give it a gentle stirring.
  4. Cover the slow cooker and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours, until the potatoes are completely tender and easily mashable with a fork.
  5. Once the potatoes are tender, remove the bay leaves. Use an immersion blender to partially purée the soup. Blend about half of the mixture to thicken the base naturally, leaving plenty of chunks of potato for texture.
  6. Stir in the cubed cream cheese (if using) and the heavy cream (or milk). Next, add the frozen broccoli florets. Cook on HIGH for another 30 minutes, or until the broccoli is tender-crisp.
  7. Reduce the heat to LOW. Gradually stir in the sharp cheddar cheese, a cup at a time, allowing each addition to melt completely before adding the next. Stir constantly until the soup is smooth and beautifully golden.
  8. Taste and adjust seasonings. If the soup needs to be thicker, stir in the cornstarch slurry and cook on HIGH for an additional 15 minutes, stirring occasionally, until the soup has reached your desired consistency.

Nutrition

Calories: 320kcalCarbohydrates: 20gProtein: 14gFat: 22g

Notes

For a brighter flavor, add a squeeze of fresh lemon juice at the end. To make it keto-friendly, omit the potatoes and substitute with cauliflower florets. Serve with crusty bread, a simple salad, or bacon bits for a complete meal. Store in the refrigerator for 3–4 days or freeze in portions for up to 3 months.
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