Crockpot Creamy Cheese Broccoli Potato Soup

When you need something warm, cheesy, and comforting, this Crockpot Creamy Cheese Broccoli Potato Soup is the perfect bowl of cozy! It’s hearty, velvety, and filled with tender potatoes, wholesome broccoli, and melted cheese in every bite. This slow cooker recipe is easy to throw together and ideal for busy days when you want dinner waiting for you.

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Why You’ll Love This Recipe
Dump-and-Go – Just toss the ingredients into your crockpot and let it do the work.
Ultra Creamy – Velvety texture thanks to the perfect blend of potatoes and cheese.
Loaded with Veggies – A delicious way to get more greens into your diet.
Perfect for Cold Weather – Warm, filling, and seriously satisfying.
Great for Leftovers – Makes a big batch that tastes even better the next day.

Ingredients You’ll Need

• 4 cups peeled and diced potatoes (Yukon gold or russet)
• 3 cups broccoli florets (fresh or frozen)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable broth (or chicken broth)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• ¼ tsp smoked paprika (optional, for depth)
• 1 cup whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• ½ cup grated mozzarella or Monterey Jack (for stretch and creaminess)
• 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)

For Garnish (Optional):

• Extra shredded cheese
• Chopped green onions
• Croutons or crispy onions
• A dash of hot sauce or black pepper

Tools You’ll Need

• 6-quart crockpot or slow cooker
• Cutting board and knife
• Potato peeler
• Mixing bowl (for thickening slurry)
• Immersion blender or regular blender (optional for creamy texture)

Step-by-Step Instructions

Step 1: Add Ingredients to Crockpot

1. Place diced potatoes, broccoli, chopped onion, minced garlic, broth, salt, pepper, thyme, and paprika into the crockpot.
2. Stir to combine and cover with the lid.

Step 2: Slow Cook

1. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender and the broccoli is soft.

Step 3: Blend for Creaminess (Optional)

1. For a smoother texture, use an immersion blender right in the crockpot to blend part of the soup (or all, depending on your preference).
2. You can also transfer half of the soup to a regular blender and pulse until smooth, then stir it back in.

Step 4: Add Cream & Cheese

1. Stir in the milk and heavy cream.
2. Add cheddar and mozzarella cheeses, stirring slowly until fully melted and creamy.
3. If the soup seems thin, stir in the cornstarch slurry and let it cook for another 15–20 minutes on high until thickened.

Step 5: Serve & Garnish

1. Ladle the hot soup into bowls.
2. Top with your favorite garnishes like more cheese, green onions, or crunchy croutons.
3. Serve with warm bread, rolls, or a fresh green salad.

Tips for Best Results
Cut Potatoes Evenly – This helps them cook evenly and ensures a smooth blend.
Use Sharp Cheddar – It melts well and adds the most flavor.
Stir in Cheese Slowly – To avoid clumping or curdling, don’t add cheese until the soup has cooled slightly.
Make It Chunky or Smooth – Blend as much or as little as you like to get your preferred texture.
Add More Veggies – Carrots, cauliflower, or spinach can be tossed in for extra nutrients.

Serving Suggestions

• Crusty Bread or Garlic Toast – Perfect for dipping into the creamy broth.
• A Crisp Side Salad – Balances the richness of the soup.
• Veggie Toppings – Roasted chickpeas or sautéed mushrooms add texture.
• In a Bread Bowl – For an extra-cozy, bakery-style experience.

How to Store & Reheat

Storing:

• Let the soup cool completely before storing.
• Store in an airtight container in the refrigerator for up to 4 days.
• Freeze leftovers in freezer-safe bags or containers for up to 2 months.

Reheating:

• Stovetop: Reheat over low heat, stirring frequently. Add a splash of milk or broth if it thickens too much.
• Microwave: Heat in 30-second intervals, stirring in between, until hot.

Frequently Asked Questions

1. Can I use frozen broccoli?
   Yes! No need to thaw—just toss it in with the other ingredients.
2. What’s the best potato for this soup?
   Yukon gold for a creamy texture or russet for a fluffier, starchier base.
3. Can I make this soup dairy-free?
   Yes! Use unsweetened almond or oat milk and a dairy-free cheese alternative.
4. Can I prep it ahead?
   Absolutely—chop everything the night before, store in the fridge, and just dump it in the crockpot in the morning.
5. Is this soup vegetarian?
   Yes, as long as you use vegetable broth and vegetarian cheese.

Final Thoughts

This Crockpot Creamy Cheese Broccoli Potato Soup is comfort in a bowl. Whether you’re winding down on a chilly night or prepping meals for the week, this soup delivers creamy, cheesy goodness with minimal effort. With every spoonful full of veggies, flavor, and warmth, it’s sure to become a repeat favorite in your kitchen.

Try it, love it, and don’t forget to share your bowl with us!

Preparation Time: 10 minutes
Cooking Time: 6–7 hours on LOW or 3–4 hours on HIGH
Cuisine: American

Nutritional Information (Per Serving):
Calories: 390 | Protein: 14g | Carbohydrates: 28g | Fat: 25g | Fiber: 4g | Sodium: 580mg

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