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Isabella

Crockpot Potato Broccoli Cheddar Soup made easy today!

A creamy and delicious Crockpot Potato Broccoli Cheddar Soup that's easy to make and perfect for a comforting meal.
Print Recipe
Prep Time 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups chopped potatoes about 2 medium potatoes
  • 4 cups chopped broccoli florets fresh or frozen
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper optional
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 tablespoon olive oil

Method
 

  1. In a crockpot, combine the chopped potatoes, broccoli, onion, garlic, vegetable broth, salt, black pepper, paprika, and cayenne pepper. Stir to combine.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
  3. Once the cooking time is complete, use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier soup, blend only half of it.
  4. Stir in the heavy cream and shredded cheddar cheese until melted and well combined. Adjust seasoning if necessary.
  5. Serve hot, garnished with additional cheese or fresh herbs if desired.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 18gProtein: 10gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 7gCholesterol: 70mgSodium: 800mgFiber: 2gSugar: 3g

Notes

  • For a lighter version, substitute heavy cream with half-and-half or whole milk.
  • Add cooked bacon or ham for extra flavor and protein.

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