Name: Creamy Crockpot Cheesy Potato Broccoli Soup
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Ingredients: 4 large Russet potatoes, peeled and diced; 2 cups broccoli florets; 2 cups shredded sharp cheddar cheese; 1 medium onion, diced; 3 cloves garlic, minced; 2 medium carrots, thinly sliced; 4 cups vegetable or chicken broth; 1 cup whole milk; 1/2 cup heavy cream; 2 tablespoons butter; 2 tablespoons flour; 1 teaspoon salt; 1/2 teaspoon black pepper

Description

This Creamy Crockpot Cheesy Potato Broccoli Soup is the epitome of comfort food, wrapping you in warmth and satisfaction with every bite.

Ingredients

Scale

4 large Russet potatoes, peeled and diced
2 cups broccoli florets
2 cups shredded sharp cheddar cheese
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, thinly sliced
4 cups vegetable or chicken broth
1 cup whole milk
1/2 cup heavy cream
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Start by giving your fresh produce some attention! Peel and dice the potatoes into small cubes to ensure they cook evenly. Chop the broccoli into bite-sized florets for a perfect texture that’s both tender and retains some bite. Dicing the onion and mincing the garlic will add a rich depth of flavor, while slicing the carrots adds a pop of color and sweetness to the soup.
Once your vegetables are prepped, it’s time to bring everything together. Add the diced potatoes, sliced carrots, diced onion, and minced garlic into the crockpot. Pour in the broth of your choice—either vegetable or chicken will work fabulously here. Stir everything together gently, ensuring that the vegetables are submerged in the broth to allow for even cooking.
Now, set your crockpot. If you’re cooking on low, let it go for 6 to 7 hours. Alternatively, cooking on high will take about 3 to 4 hours. The key here is patience—allow the potatoes to become tender! You’ll know your soup is ready when the potatoes can be easily pierced with a fork.
If you desire a creamier base, grab your immersion blender! Carefully blend the soup until you reach the desired consistency, being cautious not to over-blend, as a bit of chunkiness adds character. If you don’t have an immersion blender, transfer part of the soup into a regular blender, blend it, and then stir it back in.
About half an hour before serving, toss in the fresh broccoli florets. This step allows the broccoli to cook just right; it will be tender but still vibrant and crisp when served.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux that thickens and gives body to the soup. Gradually incorporate the whole milk and heavy cream, stirring continuously until the mixture thickens up and achieves a silky texture. This rich mixture is what makes your soup purely decadent!
Add this creamy roux into the crockpot and mix thoroughly until everything is blended. This step is where your creamy texture truly comes to life. Next, sprinkle in the shredded cheddar cheese and stir continuously until the cheese is melted and beautifully incorporated into the soup. Season to taste with salt and pepper to elevate the flavors.
Finally, it’s time to serve! Ladle your piping hot soup into bowls, and don’t hesitate to go the extra mile with toppings. Sprinkle some extra cheese, a dash of pepper, or any favorite toppings for an added touch. Enjoying this soup with crusty bread is a great way to scoop up every last drop!

Notes

For meal prepping, store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Soup

Nutrition

Calories: 350 kcal
Sodium: 600 mg
Protein: 10 g