CROCK POT POTATO BROCCOLI CHEDDAR SOUP

Here’s a simple, creamy, and comforting Crock-Pot Broccoli Cheddar Soup with potatoes 🥦🧀🥔 — perfect for slow-cooking!

🥣 Crock-Pot Potato Broccoli Cheddar Soup

Ingredients (Serves 6–8)

• 4 cups broccoli florets (fresh or frozen)

• 2 medium potatoes, peeled and diced

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 4 cups chicken or vegetable broth

• 1 cup shredded carrots (optional for sweetness/color)

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp paprika or smoked paprika (optional)

• 2 cups shredded cheddar cheese

• 1 cup milk or heavy cream

• 2 tbsp butter or olive oil

Instructions

1. Prep the crock-pot

   • Spray or lightly grease your slow cooker.

2. Add veggies & broth

   • Place broccoli, potatoes, onion, garlic, (and carrots if using) into the crock-pot.

   • Pour in the broth. Season with salt, pepper, and paprika.

3. Cook

   • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.

4. Blend (optional)

   • For a creamier soup, use an immersion blender to puree some of the potatoes and broccoli. Leave some chunks for texture.

5. Add cheese & cream

   • Reduce heat to LOW. Stir in cheddar cheese gradually until melted.

   • Stir in milk or cream for extra richness.

6. Adjust seasoning

   • Taste and add more salt, pepper, or paprika if desired.

7. Serve

   • Ladle hot into bowls.

   • Optional: top with extra cheese, crumbled bacon, or a sprinkle of green onions.

Tips for Best Results

• Cheese tip: Add cheese at the end to prevent graininess or separation.

• Veggie tip: Freeze broccoli ahead of time? Add it in the last hour to keep texture.

• Make it lighter: Use half-and-half or whole milk instead of cream.

• Make it thicker: Mash some potatoes after cooking or use an extra potato.

If you want, I can also give you a “super cheesy, ultra-thick version” that tastes like the Panera-style broccoli cheddar soup but still cooks in the crock-pot.