Description
A creamy, cheesy crockpot soup loaded with tender potatoes and broccoli, perfect for easy, hands-off weeknight dinners.
Ingredients
- 4 medium potatoes, peeled and diced (about 600g / 1.3 lbs)
- 3 cups broccoli florets (about 300g / 10.5 oz), fresh or frozen
- 2 cups shredded cheddar cheese (about 200g / 7 oz), sharp or extra-sharp
- 1 medium yellow onion, diced (about 150g / 5.3 oz)
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth (960ml / 4 cups) or vegetable broth for vegetarian
- 2 cups whole milk (480ml / 2 cups), or half-and-half for extra richness
- 3 tablespoons butter (45g / 3 tbsp)
- 1/4 cup all-purpose flour (30g / 1 oz), or gluten-free flour
- Salt and freshly ground black pepper, to taste
- Optional: pinch of nutmeg
Instructions
- Peel and dice the potatoes into bite-sized chunks. Chop the onion finely and mince the garlic cloves. Break fresh broccoli into small florets if using fresh.
- Melt butter in a skillet over medium heat. Add diced onion and sauté for 3-4 minutes until soft and translucent. Add minced garlic and cook for another minute until fragrant.
- Transfer sautéed onion and garlic to the crockpot. Add diced potatoes, chicken broth, salt, pepper, and a pinch of nutmeg if using. Stir to combine.
- Cover and cook on low for 4 to 5 hours, or until potatoes are fork-tender.
- Stir in broccoli florets. In a small bowl, whisk together flour and milk until smooth. Pour the milk mixture into the crockpot and stir well. Cover and cook for another 25-30 minutes on low until broccoli is tender and soup thickens.
- Turn crockpot to warm. Gradually add shredded cheddar cheese, stirring constantly until melted and smooth. Taste and adjust seasoning with salt and pepper.
- Ladle soup into bowls and serve hot. Optionally garnish with extra cheddar or black pepper. Serve with crusty bread or garlic bread grilled cheese.
Notes
[‘Sauté onions and garlic before adding to crockpot for better flavor.’, ‘Add broccoli late in cooking to avoid mushiness and preserve color.’, ‘Whisk flour into milk before adding to prevent lumps.’, ‘Grate cheddar cheese fresh for best melting and texture.’, ‘Adjust soup thickness with extra broth or milk if needed.’, ‘Use a slow cooker liner for easier cleanup.’, ‘Reheat leftovers gently with a splash of milk to restore creaminess.’, ‘Frozen broccoli can be used but add during last 30 minutes to avoid mushiness.’]
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 320
- Sugar: 4
- Sodium: 400
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 30
- Fiber: 4
- Protein: 15
Keywords: crockpot soup, potato soup, broccoli cheddar soup, slow cooker recipe, easy dinner, creamy soup, comfort food