Description
This Crockpot Potato Broccoli Cheddar Soup is the ultimate comfort food, combining creamy Yukon Gold potatoes, vibrant broccoli, and sharp cheddar in a rich, velvety broth. Perfect for cold days, this easy, slow-cooker recipe is ideal for busy weeknights or lazy weekends. With minimal prep, you’ll enjoy a flavorful, creamy soup that’s sure to satisfy the whole family.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 cups fresh broccoli florets
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 cups heavy cream
- 3 cups sharp cheddar cheese, freshly grated
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- Kosher salt
- Fresh cracked pepper
For garnish:
- Extra shredded cheddar
- Chopped chives or green onions
- Croutons (optional)
Instructions
- Place the diced potatoes, onion, carrots, and celery in the crockpot.
- Add the minced garlic, thyme, garlic powder, and a pinch of salt and pepper.
- Pour in the chicken broth, ensuring the vegetables are covered.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Add the broccoli florets during the last hour of cooking to maintain their bright color and tenderness.
- In the final 30 minutes, stir in the heavy cream and gradually add the shredded cheese, stirring well between each addition.
- Season with salt and pepper to taste.
- Serve hot, garnished with extra cheese, chives, and croutons if desired.
Notes
- Cheese Variations: Experiment with Gouda or Monterey Jack for a different flavor.
- Vegetarian Option: Swap chicken broth for vegetable broth
- Spicy Twist: Add cayenne pepper or chili flakes for heat.
