Crockpot Potato Broccoli Cheddar Soup

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Crockpot Potato Broccoli Cheddar Soup

 Description

This creamy crockpot soup combines tender potatoes, broccoli, carrots, and cheddar for a cozy, filling meal. Slow cooking brings out rich flavor while keeping the recipe simple and wholesome—perfect for busy days.

 Servings

4–6 servings

 Ingredients

  • 6 cups broccoli florets (from about 2 heads)

  • 2 cups potatoes, peeled and diced

  • 1 cup chopped onion

  • 1 cup shredded carrots

  • 1 tablespoon minced garlic

  • 4 cups vegetable or chicken broth

  • 2 oz cream cheese, softened

  • 1½ cups shredded cheddar cheese

  • 1 cup milk (or unsweetened plant milk)

  • 1 tbsp olive oil or butter

  • ½ tsp salt (adjust to taste)

  • ½ tsp black pepper

  • Optional: ½ tsp paprika or mustard powder for flavor

 Instructions

  1. Add potatoes, broccoli, onion, carrots, garlic, and broth to the crockpot.

  2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until vegetables are tender.

  3. Use a blender or immersion blender to partially blend the soup (leave some chunks if you like texture).

  4. Stir in cream cheese until fully melted.

  5. Add milk and shredded cheddar, stirring until smooth and creamy.

  6. Season with salt, pepper, and optional spices.

  7. Cook an additional 10–15 minutes on LOW before serving.

Notes & Tips

  • Blend only half the soup for a thicker texture without heavy cream

  • Add extra broth if soup thickens too much

  • For extra protein, serve with whole-grain bread or a side of beans

  • Leftovers thicken overnight—add milk or broth when reheating

 Benefits

  • ✔ High in fiber from broccoli and carrots

  • ✔ Potatoes provide steady energy

  • ✔ Calcium and protein from cheese support bone health

  • ✔ Warm, filling, and comforting

  • ✔ Great way to eat more vegetables

 Nutritional Info (Approx. per serving)

  • Calories: ~320

  • Protein: ~12g

  • Carbohydrates: ~28g

  • Fiber: ~6g

  • Fat: ~18g

  • Added sugar: Very low

Q & A

Q: Can I make this soup without a blender?
Yes—just mash some potatoes with a spoon for thickness.

Q: Can I make it dairy-free?
Yes. Use dairy-free cream cheese, plant milk, and vegan cheese.

Q: Is this good for meal prep?
Absolutely. Stores well in the fridge for 3–4 days.

Q: Can I add protein?
Yes—white beans, chickpeas, or shredded chicken work well.

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