Crock Pot Potato Broccoli Cheddar Soup
🧾 Ingredients
- 4 cups potatoes, peeled & diced (Yukon gold or russet)
- 2 cups broccoli florets, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1 cup milk or half-and-half
- 2 cups sharp cheddar cheese, shredded
- 2 tbsp butter
- 2 tbsp cornstarch (optional, for thicker soup)
👩🍳 Instructions
1. Load the crock pot
Add potatoes, broccoli, onion, garlic, broth, salt, pepper, and paprika.
2. Cook
- LOW: 6–7 hours
- HIGH: 3–4 hours
Until potatoes are very tender.
3. Blend (optional)
- Use an immersion blender for creamy texture
- Or mash lightly for chunky soup
4. Make it creamy
- Stir in butter and milk.
- Add cheese gradually, stirring until melted.
- For thicker soup: mix cornstarch with 2 tbsp water, stir in, cook 15 more minutes.
🍽️ Serve With
- Crusty bread or rolls
- Garlic toast
- Side salad
🔁 Variations
- 🥓 Add cooked bacon
- 🌶️ Add jalapeños or cayenne
- 🧄 Use cream cheese instead of milk
- 🥕 Add carrots for color
❄️ Storage
- Fridge: 3–4 days
- Freezer: Up to 2 months (add dairy after reheating)