Crockpot Broccoli Cheddar Potato Soup

A creamy and comforting soup made with broccoli, potatoes, and cheddar cheese, perfect for chilly days.

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 6 bowls

Course: Soup

Cuisine: American

Calories: 350

4 cups Broccoli florets Fresh or frozen, adds nutrition and color.
4 medium Potatoes Peeled and diced, provides a hearty base.
1 medium Onion Chopped, adds sweetness and depth of flavor.
3 cloves Garlic Minced, enhances aroma and flavor.
4 cups Vegetable broth Low-sodium recommended for better control over saltiness.
1 cup Heavy cream Adds richness and creaminess.
2 cups Shredded cheddar cheese The star ingredient for a cheesy flavor.
to taste Salt Enhances overall flavor.
to taste Pepper Adds seasoning to taste.
1 teaspoon Dried thyme Adds a subtle earthiness.
1 tablespoon Olive oil For sautéing the vegetables.

Prepare the vegetables by peeling and dicing the potatoes, chopping the onion, and mincing the garlic. Cut fresh broccoli into florets.
Place the diced potatoes, chopped onion, minced garlic, and broccoli florets into the crockpot.
Drizzle the vegetables with olive oil and season with salt, pepper, and dried thyme. Toss gently to coat.
Pour the vegetable broth over the vegetable mixture and stir gently to ensure all vegetables are submerged.
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
Once cooked, use an immersion blender to puree the soup to your desired consistency. Stir in the heavy cream.
Gradually add the shredded cheddar cheese while stirring until melted and well combined. Adjust seasoning if needed.
Serve hot, garnished with additional cheese or herbs if desired.

This soup is perfect for meal prep and can be frozen for later use. Adjust the thickness by mashing some potatoes if desired.