Description

This Crockpot Potato Broccoli Cheddar Soup is a creamy, comforting dish perfect for chilly days. Made with fresh broccoli, shredded carrots, and rich cheddar cheese, this slow-cooked soup combines savory flavors with a velvety texture. The use of a crockpot allows for easy preparation and hands-off cooking, resulting in a hearty soup that’s ideal for family meals or casual gatherings.

Ingredients

Scale

Vegetables

6 cups broccoli florets (from 2 heads)
1 cup chopped onion
1 cup shredded carrots

Dairy and Cheese

2 oz cream cheese
8 oz shredded cheddar cheese
2 cups milk

Liquids and Broth

4 cups chicken broth

Seasonings and Others

1 tablespoon minced garlic
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup cornstarch

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Instructions

Prepare the Broccoli: Roughly chop the broccoli florets and place them in the bottom of the crockpot. Add the chopped onion, shredded carrots, cream cheese, and minced garlic on top.
Combine Liquids: In a large bowl, whisk together the chicken broth, nutmeg, salt, pepper, and cornstarch until the mixture is smooth and well combined. Pour this liquid mixture over the vegetables in the crockpot, then stir gently to combine all ingredients evenly.
Cook: Cover the crockpot with its lid and cook on HIGH for 2-3 hours or on LOW for 6-7 hours, until the broccoli becomes tender. For a smoother texture, use an immersion blender to partially blend the soup, leaving some broccoli chunks if you prefer.
Add Milk and Cheese: Reduce the heat setting on the crockpot to LOW. Add the milk and shredded cheddar cheese to the soup, stirring well to combine. Cook for an additional 30 minutes or until the cheese melts completely and the soup is creamy.
Serve and Enjoy: Stir the soup once more before serving. Ladle the hot soup into bowls and enjoy it as a comforting meal any time of day.

Notes

Use an immersion blender carefully to avoid splashing hot soup. Blend only to desired texture.
For a vegetarian version, substitute chicken broth with vegetable broth.
Adjust the salt and pepper according to taste, especially if your broth is salted.
This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove or in a microwave.
Optional toppings like crumbled bacon, extra shredded cheese, or chopped green onions can enhance the soup further.