Description
This Crockpot Potato Broccoli Cheddar Soup is the ultimate comfort food! Creamy, cheesy, and loaded with hearty potatoes and nutritious broccoli, this slow cooker soup is perfect for busy days. Just toss everything in the crockpot and let it do the work for a deliciously warm and satisfying meal.
Ingredients
- 3 medium potatoes, peeled and cubed
- 2 lbs frozen broccoli florets
- 1 onion, diced
- 2 tsp minced garlic
- 1⅓ cups chicken broth (or vegetable broth for a vegetarian option)
- 2 tsp all-purpose flour
- 1 can (10.5 oz) cream of chicken soup (or cream of celery for vegetarian)
- 1 can (10.5 oz) cream of mushroom soup
- 4 tbsp unsalted butter
- 8 oz Velveeta cheese, cubed
- Salt and pepper, to taste
Instructions
- In a small bowl, whisk the flour into the broth until fully dissolved.
- Pour the broth mixture into the crockpot. Add the cream soups, butter, Velveeta cheese, potatoes, onion, and broccoli florets. Stir to combine.
- Cover and cook on HIGH for 4–5 hours or LOW for 7–8 hours, until the potatoes and broccoli are tender.
- Stir well to blend all ingredients into a creamy consistency. Season with salt and pepper to taste before serving.
Notes
- Vegetarian Option: Use vegetable broth and swap the cream of chicken soup for cream of celery.
- Extra Cheesy: Stir in 1 cup of shredded cheddar cheese for a richer flavor.
- Thicker Soup: Mash some of the potatoes before serving or add a cornstarch slurry.
- Spicy Twist: A pinch of cayenne pepper or red pepper flakes adds some heat.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours (HIGH) or 7–8 hours (LOW)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
