Crockpot Potato Broccoli Cheddar Soup -

Crockpot Potato Broccoli Cheddar Soup

Ingredients

4 cups russet or Yukon gold potatoes, peeled and diced

3 cups broccoli florets (fresh or frozen)

1 small onion, finely chopped

3 cloves garlic, minced

4 cups chicken or vegetable broth

1 ½ teaspoons salt

½ teaspoon black pepper

1 cup heavy cream or half-and-half

2 tablespoons butter

2 ½ cups sharp cheddar cheese, shredded

Optional: crumbled bacon or green onions for topping

Instructions

Add potatoes, broccoli, onion, garlic, broth, salt, and pepper to the crockpot. Stir to combine.

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.

Use a potato masher or immersion blender to slightly mash the soup for a thicker texture, leaving some chunks.

Stir in the heavy cream and butter. Add the shredded cheddar a handful at a time, stirring until melted and smooth.

Taste and adjust seasoning. Serve hot with optional toppings like bacon bits or green onions.

Tips

Too thin? Mash more potatoes or simmer with lid off for 15–20 minutes after adding cheese.

Cheese clumping? Stir in cheese off heat or on warm setting to prevent seizing.

Broccoli too soft? Add it in the last hour if you prefer it firmer.