Description
This Crockpot Potato Broccoli Cheddar Soup is a creamy, flavorful, and comforting dish that’s perfect for chilly days. With tender broccoli, carrots, and a rich blend of cream cheese and cheddar, this easy slow-cooker recipe will satisfy your soup cravings effortlessly.
Ingredients
Scale
- 6 cups broccoli florets (from 2 heads)
- 1 cup chopped onion
- 1 cup shredded carrots
- 2 oz cream cheese
- 1 tablespoon minced garlic
- 1/4 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup cornstarch
- 4 cups chicken broth
- 8 oz shredded cheddar cheese
- 2 cups milk
Instructions
- Prepare the Broccoli: Roughly chop the broccoli florets and place them in the bottom of the crockpot. Add the chopped onion, shredded carrots, cream cheese, and minced garlic.
- Combine Liquids: In a large bowl, whisk together the chicken broth, nutmeg, salt, pepper, and cornstarch until smooth. Pour the mixture over the vegetables in the crockpot and stir to combine.
- Cook: Cover and cook on HIGH for 2-3 hours or on LOW for 6-7 hours, until the broccoli is tender. For a smoother texture, use an immersion blender to blend the soup, leaving some chunks if desired.
- Add Milk and Cheese: Reduce the heat to LOW, then add the milk and shredded cheddar cheese. Cook for an additional 30 minutes, or until the cheese has melted completely.
- Serve and Enjoy: Stir the soup, and it’s ready to be served hot.
Notes
- Smoothing Texture: If you prefer a completely smooth soup, blend the entire mixture with the immersion blender. For a chunkier texture, blend only part of the soup.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Crockpot/Slow Cooker
- Cuisine: American