🥔 Crock Pot Potato Broccoli Cheddar Soup
Ingredients
4 cups peeled and diced potatoes
4 cups fresh broccoli florets, chopped
1 small yellow onion, diced
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon dried thyme
2 cups shredded sharp cheddar cheese
1 cup heavy cream
1 cup whole milk
3 tablespoons butter
3 tablespoons all-purpose flour
½ cup sour cream, optional
¼ teaspoon cayenne pepper, optional
Instructions
Add the vegetables: Place the potatoes, broccoli, onion, and garlic into a 6-quart slow cooker.
Add broth and seasonings: Pour in the broth and add salt, pepper, paprika, and thyme. Stir well.
Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very tender.
Make it creamy: About 20–30 minutes before serving, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
Slowly whisk in the milk and heavy cream. Cook, stirring constantly, until slightly thickened, about 3–5 minutes.
Add to the crock pot: Stir the cream mixture into the soup.
Add the cheese: Gradually stir in the shredded cheddar until completely melted and smooth. Don’t let the soup boil after adding the cheese, or it may become grainy.
Finish: Stir in sour cream if using. Taste and adjust salt and pepper.
Serve: Ladle into bowls and top with extra shredded cheddar, cracked black pepper, or chopped green onions.
🧀 Tip
For an extra-thick, hearty soup, mash about 1–2 cups of the cooked potatoes directly against the side of the crock pot before adding the cream mixture. This thickens the soup naturally without needing extra flour.
Serves: 6–8
Prep: 20 minutes
Cook: 6–7 hours LOW / 3–4 hours HIGH
