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Crockpot Potato Brocoli Cheddar Soup
Benchi

Crockpot Potato Broccoli Cheddar Soup for Cozy Nights

This Crockpot Potato Broccoli Cheddar Soup is the ultimate comfort food, perfect for cozy nights with minimal prep required.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 cups
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 heads Broccoli Fresh florets are ideal for vibrant color and nutrients; frozen can also be used.
  • 1 Onion Adds depth of flavor; substitute with shallots for a milder taste if desired.
  • 1 cup Carrots Shredded carrots contribute sweetness and texture.
  • 3 cloves Garlic Fresh minced enhances aroma and flavor; garlic powder can substitute.
  • 1/4 teaspoon Nutmeg Adds warmth and a hint of spice; omit if not a fan.
  • 1 teaspoon Kosher Salt Essential for enhancing overall flavor; adjust to taste.
  • 1/2 teaspoon Black Pepper Freshly cracked offers the best flavor; adjust to preference.
  • 8 oz Cream Cheese Delivers a rich, creamy consistency; Greek yogurt can be used for a lighter version.
  • 2 cups Shredded Cheddar Cheese Key for that signature cheesy flavor.
  • 1 cup Milk Adds creaminess and balances flavors.
  • 2 tablespoons Cornstarch Acts as a thickening agent; arrowroot powder is a gluten-free alternative.
  • 4 cups Chicken Broth Forms the base of the soup; vegetable broth can be substituted.

Equipment

  • slow cooker

Method
 

Instructions
  1. Chop the broccoli florets into small, bite-sized pieces and scatter them at the bottom of your slow cooker. They’ll get extra tender and soak up all the flavor as they cook.
  2. Layer the shredded carrots, diced onion, cubes or dollops of cream cheese, and freshly minced garlic right over the broccoli. Those veggies will soften and mingle as everything simmers.
  3. In a bowl, whisk the cornstarch into the chicken broth (or veggie broth if you’re going meatless) until no lumps remain. Pour this mixture evenly over the other ingredients in the pot. Give it all a gentle stir to start combining the flavors.
  4. Cover and cook on HIGH for a few hours, or LOW for a good stretch—until the broccoli is fork-tender and your kitchen smells incredible.
  5. Switch the heat to LOW. Stir in the milk and all that glorious shredded cheddar. Let it cook a little longer so everything becomes thick, melty, and rich. Listen for the cheese bubbling and look for the soup to turn silky.
  6. For the perfect texture, use an immersion blender to blitz part of the soup directly in the slow cooker—just enough to smooth things out while leaving plenty of chunky bites. This creates that ideal creamy-with-chunks balance.