Crockpot Potato Broccoli Cheddar Soup Recipe
Indulge in a cozy and delicious bowl of Crockpot Potato Broccoli Cheddar Soup. Creamy and flavorful, this vegetarian soup is perfect for a comforting meal any day of the week.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Potato Broccoli Cheddar Soup:
- 4 cups peeled and diced russet potatoes
- 3 cups chopped broccoli florets
- 1 small yellow onion diced
- 2 cloves garlic minced
- 4 cups low-sodium vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon ground nutmeg
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
- Add Ingredients to Crockpot: Combine potatoes, broccoli, onion, garlic, broth, salt, pepper, paprika, and nutmeg in a crockpot. Cook on low for 6–7 hours or high for 3–4 hours.
- Prepare Roux and Cream Mixture: In a saucepan, melt butter, whisk in flour to make a roux. Add heavy cream, cook until thickened. Stir into crockpot.
- Blend and Add Cheese: Use an immersion blender for desired texture. Stir in cheddar cheese until melted. Adjust seasoning.
- Serve: Enjoy hot with toppings of choice.
Notes
- For a smoother texture, fully blend the soup with an immersion blender.
- To lighten, replace heavy cream with milk or half-and-half.
- Enhance with cooked bacon or diced ham for added protein.
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 5g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 65mg
