Go Back
–+ servings
Crockpot Potato Broccoli Cheddar Soup

Creamy Crockpot Potato Broccoli Cheddar Soup for Cozy Nights

A heartwarming Crockpot Potato Broccoli Cheddar Soup that's simple, creamy, and full of veggies, perfect for chilly nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 cups Broccoli florets Fresh or frozen
  • 1 medium Chopped onion Shallots can substitute
  • 1 cup Shredded carrots Baby carrots can be used
  • 8 oz Cream cheese Neufchâtel for lower fat option
  • 2 cloves Minced garlic Fresh recommended
  • 1/4 teaspoon Nutmeg Freshly grated for best flavor
  • 1 teaspoon Kosher salt Adjust to taste
  • 1/2 teaspoon Black pepper Freshly cracked preferred
  • 2 tablespoons Cornstarch Can be replaced with flour
  • 4 cups Chicken broth Vegetable broth for vegetarian option
  • 2 cups Shredded cheddar cheese Any melting cheese like Monterey Jack can be used
  • 1 cup Milk Almond or plant-based milk for dairy-free option

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions for Crockpot Potato Broccoli Cheddar Soup
  1. Begin by chopping your broccoli florets into small, manageable pieces. Place these vibrant greens at the bottom of your crockpot.
  2. Next, add your shredded carrots and chopped onion on top of the broccoli. Mix in the cream cheese and minced garlic for extra creaminess.
  3. In a separate bowl, whisk together the chicken broth, cornstarch, freshly grated nutmeg, kosher salt, and black pepper. Pour this mixture over the layered vegetables in the crockpot.
  4. Cover the crockpot with its lid and set your cooker to High for 2-3 hours or Low for 6-7 hours.
  5. Once cooking time is up, reduce the heat to Low. Stir in the milk and shredded cheddar cheese.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 14gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 4500IUVitamin C: 70mgCalcium: 400mgIron: 2mg

Notes

For an ultra-smooth texture, use an immersion blender after cooking. Allow the soup to cool completely before storing in an airtight container.

Tried this recipe?

Let us know how it was!