Crockpot Potato Broccoli Cheddar Soup
A creamy, comforting soup featuring tender potatoes, fresh broccoli, and rich cheddar cheese, slow-cooked to perfection for a hearty and flavorful meal.
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 4 cups fresh broccoli florets
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 cups heavy cream
- 3 cups sharp cheddar cheese, freshly grated
- 2 tsp dried thyme
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prep Vegetables: Add diced potatoes, onion, carrots, celery, and garlic to the crockpot. Season with thyme, garlic powder, salt, and pepper.Add Broth: Pour chicken broth over the vegetables, covering them.Cook: Cover and cook on HIGH for 4 hours or LOW for 6-7 hours.Add Broccoli: Stir in broccoli florets during the last hour of cooking.Finish with Cream & Cheese: In the final 30 minutes, add heavy cream and shredded cheddar, stirring until melted.Serve: Garnish with extra cheese, chives, or croutons.
Notes
- For a smoother texture, blend part of the soup with an immersion blender.
- Freshly grated cheese melts better than pre-shredded.
- Store leftovers in the fridge for up to 4 days or freeze (without dairy) for up to 3 months.