Description
This comforting Crockpot Potato Broccoli Cheddar Soup is a creamy, cheesy delight perfect for a cozy meal. Packed with fresh broccoli, shredded carrots, and sharp cheddar cheese, it simmers slowly to develop rich flavors. The addition of cream cheese adds extra creaminess, while nutmeg and garlic provide subtle warmth and depth. Ideal for a slow cooker recipe, it’s easy to prepare and perfect for chilly days.
Ingredients
Scale
Vegetables
- 6 cups broccoli florets (from 2 heads)
- 1 cup chopped onion
- 1 cup shredded carrots
- 1 tablespoon minced garlic
Dairy
- 2 oz. cream cheese
- 8 oz. shredded cheddar cheese
- 2 cups milk
Liquids & Broth
- 4 cups chicken broth
Spices & Others
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup cornstarch
Instructions
- Prepare Vegetables and Base: Roughly chop the broccoli florets and place them in the bottom of the crockpot. Add the chopped onion, shredded carrots, cream cheese, and minced garlic to the crockpot with the broccoli.
- Mix Broth and Spices: In a large bowl, whisk together the chicken broth, nutmeg, kosher salt, black pepper, and cornstarch until the mixture is smooth and well combined.
- Combine and Cook: Pour the broth mixture over the vegetables and stir gently to combine all ingredients. Cover the crockpot and cook on HIGH for 2-3 hours or on LOW for 6-7 hours, until the broccoli and vegetables are tender.
- Blend Soup (Optional): For a creamier texture, use an immersion blender directly in the crockpot to blend the soup to your desired consistency, leaving some broccoli chunks if preferred.
- Add Milk and Cheese: Reduce the heat to LOW, add the milk and shredded cheddar cheese to the soup. Stir well and cook for an additional 30 minutes, or until the cheese has fully melted and the soup is creamy and hot.
Notes
- To make this soup vegetarian, substitute vegetable broth for chicken broth.
- Use half-and-half instead of milk for an even richer soup.
- Adjust salt and pepper to taste before serving.
- The nutmeg accentuates the cheese flavor but can be omitted if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, stirring occasionally.
- Prep Time: 15 minutes
- Cook Time: 3 hours on HIGH or 6-7 hours on LOW, plus 30 minutes to melt cheese
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Keywords: broccoli cheddar soup, crockpot soup, slow cooker soup, creamy broccoli soup, easy cheese soup, comfort food
