Description

This comforting Crockpot Potato Broccoli Cheddar Soup is a creamy and hearty vegetarian soup perfect for chilly days. Slow-cooked to tender perfection, it combines diced russet potatoes, fresh broccoli florets, and sharp cheddar cheese in a flavorful broth, finished with milk and butter for richness. Easy to prepare and ideal for busy days, this soup offers a satisfying blend of textures and savory flavors with the convenience of a slow cooker.

Ingredients

Scale

Vegetables

4 cups peeled and diced russet potatoes
3 cups chopped broccoli florets
1 small onion, finely chopped
2 cloves garlic, minced

Liquids and Broth

4 cups vegetable broth or chicken broth
1 cup whole milk or half-and-half

Cheese and Dairy

2 cups shredded sharp cheddar cheese
2 tablespoons butter

Seasonings

1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon paprika (optional)

Other

1 tablespoon cornstarch (optional, for thickening)
Additional salt and pepper to taste

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Instructions

Prepare the ingredients: Peel and dice the russet potatoes, chop the broccoli into florets, finely chop the onion, and mince the garlic. This preps the vegetables for cooking.
Add to crockpot: Place the diced potatoes, chopped broccoli, onion, garlic, broth, salt, black pepper, dried thyme, and optional paprika into the crockpot. Stir gently to combine.
Cook the soup: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, or until the vegetables are very tender and cooked through.
Blend the soup partially: Once cooked, use an immersion blender directly in the crockpot to partially blend the soup, leaving some texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and then return it to the crockpot.
Add dairy and cheese: Stir in the milk or half-and-half, shredded sharp cheddar cheese, and butter. Stir continuously until the cheese fully melts and incorporates smoothly into the soup.
Thicken if desired: If a thicker consistency is preferred, mix the cornstarch with a tablespoon of water to create a slurry. Stir this into the hot soup and allow it to thicken for a few minutes.
Adjust seasoning and serve: Taste the soup and add more salt and pepper as needed. Serve hot, optionally with crusty bread for a complete meal.

Notes

For extra richness, substitute whole milk with heavy cream.
Add chopped carrots or cauliflower to introduce more vegetable variety.
Serve the soup with crusty bread for a more filling, comforting meal.