Crockpot potato broccoli cheddar soup

Here’s a creamy, cozy Crockpot Potato Broccoli Cheddar Soup 🥔🥦🧀
Easy to prep and perfect for a slow cooker day.

Crockpot Potato Broccoli Cheddar Soup

Ingredients (serves ~6)

• 4–5 cups potatoes, peeled and diced
• 2 cups broccoli florets (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp paprika
• 1 cup milk (or half-and-half for creamier)
• 2 cups shredded cheddar cheese
• 2 tbsp butter
• 2 tbsp cornstarch + 2 tbsp water (optional, for thicker soup)

Instructions

1. Add to crockpot
   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 slightly
   Use an immersion blender to blend part of the soup (leave some chunks).
   Or mash with a potato masher.
4. Make it creamy
   Stir in butter and milk.
   If you want it thicker, stir in the cornstarch slurry and cook 15 more minutes.
5. Add cheese last
   Stir in cheddar a little at a time until melted and smooth.
6. Serve
   Taste and adjust seasoning.

Optional toppings

• Extra shredded cheese
• Crumbled bacon
• Green onions
• Croutons

Tips

• Use sharp cheddar for the best flavor
• Don’t add cheese until the end to prevent graininess
• Great with bread or grilled cheese

If you want, I can make it:

• Extra thick
• No dairy
• Loaded baked potato–style