Crock Pot Potato Broccoli Cheddar Soup

A creamy, cheesy, and comforting slow cooker soup packed with tender potatoes, fresh broccoli, and sharp cheddar cheese. Perfect for chilly days!

Ingredients:

4 cups potatoes, peeled and diced
3 cups broccoli florets, chopped
1 carrot, shredded
1 small onion, diced
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 tsp salt (adjust to taste)
1/2 tsp black pepper
1/2 tsp paprika (optional)
1/2 tsp thyme (optional)
2 cups milk or half & half
2 tbsp flour or cornstarch (for thickening)
2 cups sharp cheddar cheese, shredded
1/2 cup Parmesan cheese (optional)
1/2 cup heavy cream (optional, for extra richness)
2 tbsp butter (for added creaminess)

Instructions:

Add Ingredients to Crock Pot:
• In a slow cooker, add potatoes, broccoli, carrot, onion, garlic, broth, salt, pepper, paprika, and thyme.
• Stir to combine, then cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are soft.

Blend for Creaminess (Optional):
• If you like a chunky soup, leave it as is.
• For a creamier texture, use an immersion blender to blend part of the soup, or transfer some to a blender and pulse a few times.

Make it Cheesy & Creamy:
• In a bowl, whisk milk and flour until smooth. Stir into the crock pot.
• Add cheddar, Parmesan, butter, and heavy cream (if using). Stir well.
• Cover and cook on LOW for 20-30 more minutes, until the cheese melts and the soup thickens.