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Crockpot Potato Broccoli Cheddar Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Slow Cooker Cheesy Broccoli Potato Soup

This slow cooker cheesy broccoli potato soup is creamy, comforting, and easy to prepare with minimal effort—perfect for chilly days and busy weeknights.
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Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 20 minutes
Servings: 6 people
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 Russet potatoes diced
  • 4 cups Broccoli florets fresh, about 1 head
  • 1 Yellow onion diced
  • 2 cloves Garlic minced
  • 1 Carrot chopped
  • 1 Bay leaf
  • 4 cups Vegetable broth or chicken broth your choice
  • 1 teaspoon Dried thyme
  • 8 ounces Cream cheese full fat
  • 2 cups Cheddar cheese shredded
  • Salt to taste
  • Black pepper to taste

Equipment

  • 1 Slow Cooker

Method
 

Instructions
  1. Add potatoes, broccoli, onion, garlic, carrot, bay leaf, and dried thyme to the slow cooker.
  2. Pour in broth and season with a bit of salt and pepper. Cover and cook on high for 4 hours.
  3. After cooking, do a quick release of steam and remove the bay leaf. Use an immersion blender to puree the soup to your desired consistency.
  4. Add shredded cheddar cheese, stir, and cover. Let cook on low for 15 minutes until cheese is fully melted.
  5. Taste and adjust salt and pepper as needed. Serve warm.

Notes

This soup stores well in the fridge for up to 4 days or freezes beautifully for longer storage. Reheat gently on the stove or microwave and stir well.