Go Back
–+ servings
Crockpot Potato Broccoli Cheddar Soup

Crockpot Potato Broccoli Cheddar Soup

This Crockpot Potato Broccoli Cheddar Soup is the ultimate comfort food, combining hearty potatoes, vibrant broccoli, and creamy cheddar for a delicious fall dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 cups
Course: EVENING DINNERS
Cuisine: American
Calories: 325
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 cups Diced Potatoes serve as the base for comforting heartiness.
  • 3 cups Broccoli Florets add freshness and vibrant color.
  • 1 Onion diced to enhance the flavor profile.
  • 3 cloves Garlic minced for warm, savory depth.
  • 4 cups Chicken Broth provides a savory liquid base.
  • 1 teaspoon Salt enhances all the natural flavors.
  • 0.5 teaspoon Black Pepper adds a gentle kick to balance richness.
For the Roux
  • 3 tablespoon Butter creates a rich, creamy texture.
  • 3 tablespoon Flour thickens the soup for comforting consistency.
For the Creaminess
  • 2 cups Milk or Half-and-Half contributes to a silky smooth mouthfeel.
  • 2 cups Sharp Cheddar the star ingredient for cheesy goodness.

Equipment

  • Crockpot

Method
 

How to Make Crockpot Potato Broccoli Cheddar Soup
  1. Place the diced potatoes, broccoli florets, onion, garlic, chicken broth, salt, and black pepper into your crockpot. Give everything a gentle stir.
  2. Cook on low for 6–7 hours or on high for 3–4 hours until the vegetables are tender.
  3. In a separate pan, melt the butter over medium heat. Whisk in the flour and stir continuously for about 2 minutes to form a roux.
  4. Gradually whisk in the milk or half-and-half, stirring to avoid lumps. Once thickened, fold in the sharp cheddar and let it melt.
  5. Pour the creamy cheddar mixture into the crockpot with the cooked vegetables and stir well.
  6. Blend slightly with an immersion blender if desired, or leave the soup chunky.
  7. Ladle the soup into bowls and top with extra shredded cheese if desired.

Nutrition

Serving: 1cupCalories: 325kcalCarbohydrates: 32gProtein: 10gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 57mgSodium: 750mgPotassium: 850mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 80mgCalcium: 500mgIron: 2mg

Notes

When making this soup, ensure potatoes are cut evenly and add broccoli halfway through cooking for crunch. Blend to desired consistency before serving.

Tried this recipe?

Let us know how it was!