Creamy, Cozy, Slow-Cooked Comfort
This Crockpot Potato Broccoli Cheddar Soup brings together everything you love about a creamy comfort dish — tender vegetables, rich cheddar, and a smooth, velvety base. With only a few minutes of prep, the slow cooker transforms simple ingredients into a warm, nourishing bowl that feels perfect for chilly days, busy evenings, or easy weeknight dinners. Each bite delivers soft potatoes, flavorful broccoli, and melty cheese all wrapped in a dreamy, comforting texture. Whether you prefer a chunkier soup or a silky blended version, this recipe adapts beautifully. It’s budget-friendly, hands-off, and always satisfying — a true cozy favorite for the season. 🥦🧀✨
PrintEasy Crockpot Potato Broccoli Cheddar Soup
Creamy crockpot potato broccoli cheddar soup with tender vegetables and rich cheese.
Ingredients
6 cups broccoli florets
1 cup chopped onion
1 cup shredded carrots
2 oz cream cheese
1 tbsp minced garlic
1/4 tsp nutmeg
1/2 tsp kosher salt
1/4 tsp black pepper
1/3 cup cornstarch
4 cups chicken broth
8 oz shredded cheddar cheese
2 cups milk
Instructions
1. Add broccoli, onion, carrots, cream cheese, and garlic to crockpot.
2. Whisk broth with nutmeg, salt, pepper, and cornstarch.
3. Pour broth mixture over vegetables and stir.
4. Cook on HIGH 2–3 hours or LOW 6–7 hours.
5. Blend partially for desired texture.
6. Stir in milk and cheddar; cook 30 minutes.
7. Taste, adjust seasoning, and serve warm.
Notes
Blend more vegetables for thicker soup.
Add extra cheddar for rich flavor.
Stores well in fridge up to 4 days.
Preparation Time
Preparation: 10 minutes
Cooking: 2–3 hours on HIGH or 6–7 hours on LOW
Total Time: 2–3 hours
Servings: 6–8 people
Ingredients
- 6 cups broccoli florets
- 1 cup chopped onion
- 1 cup shredded carrots
- 2 oz cream cheese
- 1 tbsp minced garlic
- ¼ tsp nutmeg
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅓ cup cornstarch
- 4 cups chicken broth
- 8 oz shredded cheddar cheese
- 2 cups milk
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
- Crockpot
- Mixing bowl
- Sharp knife
- Cutting board
- Immersion blender (optional)
- Measuring cups and spoons
- Wooden spoon
Preparation Steps (Beginner-Friendly)
1. Prepare the vegetables
Add broccoli florets, chopped onion, shredded carrots, cream cheese, and minced garlic to the crockpot. They should fill the pot halfway and look evenly layered. 🥦
2. Whisk the broth mixture
In a large bowl, whisk chicken broth with nutmeg, salt, pepper, and cornstarch until smooth. The mixture should look creamy with no lumps.
Tip: Keep whisking until the cornstarch dissolves.
3. Combine and cook
Pour the broth mixture over the vegetables and stir gently. Cover and cook on HIGH for 2–3 hours or LOW for 6–7 hours, until the broccoli turns soft and fragrant.
4. Blend the soup
Use an immersion blender for a partially smooth texture, blending for 10–20 seconds. Leave chunks if you prefer extra heartiness. ✨
5. Add the creamy finish
Reduce heat to LOW. Stir in the milk and shredded cheddar cheese. Cook 30 minutes until the cheese melts fully and the soup thickens slightly.
6. Taste and serve
Adjust seasoning if needed. Ladle into bowls and enjoy warm. 😋
Tip: Garnish with extra cheddar or paprika for color.
Chef’s Tips
- For thicker soup, blend more broccoli and carrots.
- For extra richness, add an additional handful of cheese when stirring in the milk.
- Leftovers keep well for 4 days; reheat gently on the stove.
- Use pre-cut veggies for an even faster prep.
Nutrition Information
Serving: 1
Calories: —
Protein: —
Carbs: —
Fat: —
Fiber: —
Sugar: —
Note: These values are estimated using online tools and may vary depending on the ingredients used. Consult a nutritionist for precise guidance.