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Crockpot Potato Broccoli Cheddar Soup

Crockpot Potato Broccoli Cheddar Soup is the ultimate comfort food, perfect for chilly days. This creamy, hearty soup combines tender potatoes and fresh broccoli with sharp cheddar cheese for a delightful, velvety texture. Simply let your slow cooker do the work while you savor the warm aromas filling your kitchen. Ideal for family gatherings or cozy nights in, this recipe is a must-try!

  • Total Time: 6 hours 15 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 4 cups Yukon Gold potatoes, diced
  • 3 cups fresh broccoli florets
  • 1 cup shredded sharp cheddar cheese
  • 4 cups low-sodium vegetable broth
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 8 oz cream cheese
  • Salt and pepper to taste

Instructions

  1. Wash and dice the Yukon Gold potatoes and chop the broccoli into florets.
  2. In your crockpot, combine diced potatoes, broccoli, chopped onion, minced garlic, and pour in vegetable broth until everything is fully submerged.
  3. Cook on low for 6 hours or high for 3 hours until vegetables are tender.
  4. Stir in cream cheese until melted and well incorporated into the soup.
  5. Add shredded cheddar cheese and stir until fully melted.
  6. Serve hot, garnished with extra cheese or crispy croutons as desired.
  • Author: Adriana
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Main
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 320
  • Sugar: 5g
  • Sodium: 430mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 6g
  • Protein: 10g
  • Cholesterol: 50mg

Keywords: For added flavor, consider incorporating spices like red pepper flakes or swapping out broccoli for spinach or kale. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat on the stove or in the microwave.