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Crockpot Potato Broccoli Cheddar Soup

A creamy and comforting soup filled with broccoli, potatoes, and cheddar cheese, perfect for busy weeknights or chilly weekends.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetables
  • 6 cups broccoli florets from 2 heads
  • 1 cup chopped onion
  • 2 cups diced potatoes
Liquids
  • 4 cups vegetable broth
  • 1 cup milk or cream for creaminess
Cheese
  • 1 cup shredded cheddar cheese for flavor
Seasoning
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. In a crockpot, add the broccoli florets, chopped onion, and diced potatoes.
  2. Pour in the vegetable broth.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
Blending and Finishing
  1. Using an immersion blender, blend the soup until smooth or leave it chunky, depending on your preference.
  2. Stir in the shredded cheddar cheese and milk or cream.
  3. Season with salt and pepper to taste.
  4. Serve hot and enjoy this creamy, comforting soup.

Notes

For added flavor, experiment with garlic or a splash of hot sauce. Adjust the texture by blending only half of the soup. Use pepper jack cheese for a spicy kick. Store leftovers in the fridge for 3-4 days or freeze in an airtight container.