Description
This Crockpot Potato Broccoli Cheddar Soup is a comforting and creamy dish perfect for chilly days. Made with fresh broccoli, shredded carrots, onions, and rich cheddar cheese, it’s slow-cooked to develop deep flavors and a velvety texture. The addition of cream cheese and milk creates a luscious base, while cornstarch ensures the soup thickens to perfection. Easy to prepare and perfect for a cozy meal.
Ingredients
Scale
Vegetables
- 6 cups broccoli florets (from 2 heads)
- 1 cup chopped onion
- 1 cup shredded carrots
- 1 tablespoon minced garlic
Dairy
- 2 oz. cream cheese
- 8 oz. shredded cheddar cheese
- 2 cups milk
Liquids & Seasonings
- 4 cups chicken broth
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup cornstarch
Instructions
- Prepare Vegetables and Base: Roughly chop the broccoli florets and place them in the bottom of the crockpot. Add the chopped onion, shredded carrots, cream cheese, and minced garlic to the crockpot, arranging them evenly.
- Combine Broth and Seasonings: In a large bowl, whisk together the chicken broth, nutmeg, kosher salt, black pepper, and cornstarch until the mixture is smooth and free of lumps. This mixture will help thicken the soup as it cooks.
- Cook Soup: Pour the broth mixture over the vegetables in the crockpot and stir gently to combine. Cover the crockpot and cook on HIGH for 2-3 hours or on LOW for 6-7 hours, until the broccoli is tender and fully cooked. For a smoother soup texture, use an immersion blender to blend the soup to your preferred consistency, either fully smooth or leaving some chunks for texture.
- Add Dairy and Finish Cooking: Reduce the crockpot heat to LOW, then stir in the milk and shredded cheddar cheese. Continue cooking for an additional 30 minutes, or until the cheese has fully melted and the soup is hot and creamy.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- If you prefer a thicker soup, add a little more cornstarch mixed with broth before cooking.
- Use sharp cheddar cheese for a more intense cheese flavor.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- To reheat, warm gently on the stovetop to prevent curdling of the dairy.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours on HIGH or 6-7 hours on LOW plus 30 minutes for cheese melting
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Keywords: broccoli cheddar soup, crockpot soup, slow cooker soup, creamy broccoli soup, cheddar cheese soup, comfort food
