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Crockpot Potato Broccoli Cheddar Soup: The Ultimate Comfort in a Bowl—Creamy, Cheesy, and Effortlessly Easy


  • Author: WAFA LI

Ingredients

• 1 tbsp olive oil or butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups peeled and diced potatoes (about 2 medium)
• 2 cups chopped broccoli florets
• 3 cups low-sodium vegetable or chicken broth
• 1 cup milk (dairy, almond, or oat)
• ½ tsp dried thyme
• ¼ tsp smoked paprika
• Salt & pepper to taste
• 1 ½ cups shredded sharp cheddar cheese
• Optional toppings: crispy bacon bits, green onions, extra cheese, sour cream


Instructions

  1. In a skillet over medium heat, warm olive oil. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
  2. Transfer onion mixture to a slow cooker. Add diced potatoes, broccoli, broth, milk, thyme, smoked paprika, salt, and pepper. Stir to combine.
  3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
  4. Use a potato masher or immersion blender to partially blend the soup—creamy with chunky bites. (Or leave fully chunky!)
  5. Stir in cheddar cheese until melted and smooth. Taste and adjust seasoning.
  6. Serve hot, topped with your favorites: bacon, green onions, a swirl of sour cream, or crusty bread for dipping!

Set it and forget it—perfect for busy days, potlucks, or warming up after winter fun!

💡 Make it dairy-free: Use coconut milk and dairy-free cheese.

PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 6 hrs (on low) , Total Time : 6 hrs 15 mins , Servings : 6 , Calories : 210 , Net Carbs: 20g , Fats: 11g , Protein: 11g