Creamy Crockpot Potato Broccoli Cheddar Soup Recipe

Step 1: Prepare the Ingredients

Wash, peel, and dice the potatoes into evenly sized cubes to ensure even cooking.
Chop the broccoli florets into bite-sized pieces. (Reserve some smaller florets for garnishing if desired.)

Step 2: Assemble in the Crockpot

In a large slow cooker, combine the diced potatoes, broccoli, onion, garlic, chicken or vegetable broth, thyme, paprika, salt, and pepper.
Stir everything together to ensure the flavors are evenly distributed.

Step 3: Cook Low and Slow

Cover the slow cooker with its lid and cook on low heat for 6–7 hours or on high heat for 3–4 hours until the potatoes are fork-tender and the broccoli is soft.

Step 4: Thicken the Soup

In a small bowl, whisk together the heavy cream and flour (or cornstarch) until smooth.
Gradually stir the mixture into the soup, then use an immersion blender to puree about half of the soup directly in the crockpot. This step creates a creamy base while leaving chunks of potato and broccoli for texture. (If you don’t have an immersion blender, you can carefully transfer some of the soup to a blender and return it to the crockpot after blending.)

Step 5: Add the Cheddar

Stir in the shredded cheddar cheese a handful at a time, allowing it to melt completely before adding more.
Let the soup cook for an additional 10–15 minutes on low to ensure the cheese is fully incorporated.

Step 6: Serve and Enjoy

Ladle the soup into bowls and garnish with your favorite toppings, such as crumbled bacon, extra cheese, or chopped green onions.
Serve with crusty bread or a side salad for a complete meal.

Cheese matters: Use sharp cheddar for the best flavor. Pre-shredded cheese can contain anti-caking agents that might make your soup grainy, so it’s best to shred your cheese fresh.
Customize your veggies: Add carrots, cauliflower, or even celery for extra nutrients and flavor.
Make it healthier: Use low-fat milk or Greek yogurt instead of heavy cream for a lighter version.
Blend to your liking: For a smoother soup, puree more of the mixture. If you prefer a chunkier texture, blend less.

Convenient: The crockpot does all the heavy lifting, making this recipe perfect for busy days.
Comforting: Creamy, cheesy, and hearty, it’s a dish that feels like a warm hug.
Family-friendly: Even picky eaters will love the combination of cheese and potatoes.
Great for leftovers: The flavors deepen as it sits, making it even tastier the next day.

This soup is a meal in itself but pairs beautifully with:

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: You can freeze this soup, but do so before adding the cheese for the best texture. Thaw overnight in the fridge and stir in freshly shredded cheese when reheating.
Reheating: Warm on the stovetop over low heat or in the microwave, stirring occasionally.