Crock Pot Potato Broccoli Cheddar Soup is a creamy, comforting dish that combines the earthy flavor of potatoes, the nutrition-packed goodness of broccoli, and the rich, indulgent taste of sharp cheddar cheese. Using the slow cooker means this soup is incredibly easy to prepare—just chop the ingredients, throw them in, and let the Crock Pot work its magic. This soup is perfect for a cozy dinner, and it’s both hearty and filling without being overly heavy.

Ingredients:

  • 4 medium potatoes, peeled and diced
  • 1 large head of broccoli, cut into florets
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 4 cups (960ml) vegetable broth (or chicken broth for a non-vegetarian version)
  • 2 cups (480ml) milk (or half-and-half for a richer soup)
  • 2 cups (200g) shredded sharp cheddar cheese
  • 1/2 tsp dried thyme (optional)
  • Salt and pepper, to taste
  • 2 tbsp unsalted butter (optional, for extra richness)
  • 1/4 cup all-purpose flour (optional, for thickening)
  • Fresh parsley for garnish (optional)

Instructions:

  1. Prepare the Crock Pot: Place the diced potatoes, chopped onion, and minced garlic into the Crock Pot. Add the broccoli florets.
  2. Add the Broth: Pour the vegetable broth over the vegetables in the Crock Pot, then sprinkle in the thyme (if using). Stir to combine.
  3. Cook the Soup: Cover the Crock Pot and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are tender and easily pierced with a fork.
  4. Blend the Soup (Optional): Once the soup is cooked, you can either blend the soup partially or entirely depending on your preference. For a creamy, smooth texture, use an immersion blender to blend the soup directly in the Crock Pot. If you prefer a chunkier soup, blend just half of it, leaving the rest intact. Alternatively, you can transfer some or all of the soup to a regular blender in batches.
  5. Add the Dairy and Cheese: Once the soup reaches your desired texture, stir in the milk (or half-and-half) and the shredded cheddar cheese. Stir until the cheese melts and the soup becomes creamy.
  6. Thicken the Soup (Optional): If you prefer a thicker soup, melt the butter in a small saucepan over medium heat. Stir in the flour to make a roux and cook for 1–2 minutes. Gradually whisk in some of the hot soup liquid to create a smooth mixture, then stir it back into the Crock Pot.
  7. Adjust Seasoning: Taste the soup and adjust the seasoning with salt, pepper, or more cheese if desired.
  8. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with crusty bread for dipping!

Nutrition (per serving, based on 6 servings):

  • Calories: 320–350 kcal
  • Protein: 10–12g
  • Carbohydrates: 40–45g
  • Fat: 15–18g
  • Saturated Fat: 8–10g
  • Fiber: 5–6g
  • Sugar: 5–6g
  • Sodium: 800–1000mg

This soup is a hearty and satisfying option that combines the richness of cheddar with the lightness of broccoli and potatoes.