Crock Pot Potato Broccoli Cheddar Soup

Here’s an easy, creamy Crock Pot Potato Broccoli Cheddar Soup—great for hands-off cooking and cozy meals 🧀🥔

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Ingredients

• 4 cups potatoes, peeled and diced (Yukon Gold or Russet)

• 3 cups broccoli florets, chopped small

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 3 cups chicken or vegetable broth

• 1 tsp salt (adjust later)

• ½ tsp black pepper

• ½ tsp smoked paprika (optional)

• 1 cup milk or half-and-half

• 2 cups sharp cheddar cheese, freshly shredded

• 2 tbsp butter

• 2 tbsp cornstarch + 2 tbsp water (optional, for thicker soup)

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Instructions

1. Load the slow cooker
   Add potatoes, onion, garlic, broth, salt, pepper, and paprika to the Crock Pot.

2. Cook

   • LOW: 6–7 hours

   • HIGH: 3–4 hours
     Cook until potatoes are very tender.

3. Add broccoli
   Stir in broccoli during the last 30–45 minutes on LOW (or last 20 minutes on HIGH) so it stays bright and tender.

4. Blend (optional but recommended)
   Use an immersion blender to partially blend the soup for a creamy texture, leaving some chunks.

5. Finish the soup
   Stir in butter and milk. If you want it thicker, add the cornstarch slurry and cook 10–15 more minutes.

6. Cheese time
   Turn heat to LOW. Gradually stir in cheddar until fully melted and smooth (don’t boil after adding cheese).

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Tips & Variations

• Extra creamy: Swap milk for heavy cream

• Bacon version: Add cooked, crumbled bacon at the end

• Vegetarian: Use vegetable broth

• Spicy: Add a pinch of cayenne or diced jalapeño

• Smoother soup: Fully blend instead of partial

Serve with crusty bread or in a bread bowl 😋
Want an Instant Pot, lighter, or copycat Panera-style version?