Go Back
–+ servings
Potato Broccoli Cheddar Soup

Creamy Potato Broccoli Cheddar Soup for Cozy Nights

This comforting Potato Broccoli Cheddar Soup combines creamy goodness and tender veggies, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups Broccoli Florets Substitute with cauliflower for a lower-carb option.
  • 1 medium Chopped Onion Opt for yellow or white for the best results.
  • 2 medium Shredded Carrots Fresh or pre-packaged will work well.
  • 3 cloves Minced Garlic Fresh is preferred, but garlic powder can be a substitute.
  • 1 teaspoon Kosher Salt Adjust according to your taste.
  • 1/2 teaspoon Black Pepper Adjust according to your taste.
For Creamy Goodness
  • 8 ounces Cream Cheese Swap with sour cream or Greek yogurt for a tangy twist.
  • 2 cups Milk Use whole milk or almond milk for a dairy-free alternative.
  • 2 cups Shredded Cheddar Cheese Choose sharp or mild based on preference.
For Thickening
  • 2 tablespoons Cornstarch Use arrowroot starch for a gluten-free option.
  • 4 cups Chicken Broth Vegetable broth is a great substitute for a vegetarian version.
For Extra Flavor
  • 1/4 teaspoon Nutmeg Omit if not on hand.

Equipment

  • Slow cooker

Method
 

Step-by-Step Instructions
  1. Prepare the Vegetables: Cut the broccoli into small florets and place them in your slow cooker. Chop an onion and shred some carrots, adding them on top of the broccoli.
  2. Add the Creaminess: Add the cream cheese atop the vegetables and include the minced garlic.
  3. Mix the Liquid Ingredients: Whisk together chicken broth, nutmeg, salt, pepper, and cornstarch in a separate bowl until smooth, then pour over the veggies.
  4. Cook the Soup: Cover your slow cooker and set it on HIGH for 2-3 hours or LOW for 6-7 hours, until vegetables are tender.
  5. Blend the Soup: Use an immersion blender to blend the soup to your desired smoothness, leaving some chunks for texture.
  6. Add Milk and Cheese: Stir in the milk and shredded cheddar cheese, cook on LOW for an additional 30 minutes until cheese has melted.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 2500IUVitamin C: 60mgCalcium: 250mgIron: 2mg

Notes

For best flavor, sauté onions and garlic before adding to the slow cooker. Add extra veggies for nutrition and texture. Store in airtight containers for up to 4 days.

Tried this recipe?

Let us know how it was!