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Cheddar Broccoli Potato Soup

Yummy Eats Daily
This cheddar broccoli potato soup is creamy, cozy, and made right in your crockpot. Packed with tender potatoes, veggies, and melty cheddar cheese, it’s the perfect feel-good bowl for chilly days or easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 bowls
Calories 420 kcal

Ingredients
  

  • 2 lbs Yukon Gold potatoes peeled and cubed
  • 4 cups broccoli florets
  • 1 large yellow onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 6 cups chicken broth
  • 2 cups heavy cream
  • 3 cups sharp cheddar grated
  • 2 tsp dried thyme
  • 1 tsp garlic powder
  • Kosher salt & pepper to taste

Garnish:

  • Extra shredded cheddar
  • Chives or green onions
  • Croutons optional

Instructions
 

  • Add potatoes, onion, carrots, celery, garlic, thyme, garlic powder, salt & pepper to crockpot.
  • Pour in broth to cover. Cook on LOW 6–7 hrs or HIGH 3–4 hrs.
  • Add broccoli in last hour.
  • Stir in cream and cheese during final 30 mins. Season to taste.
  • Serve hot with garnishes.
  • See full steps with tips & photos → https://p4pd.org/cheddar-broccoli-potato-soup/

Notes

  • Cheese Tip: Use freshly grated cheddar for the smoothest melt—pre-shredded cheese can clump.
  • Vegetarian Swap: Use vegetable broth instead of chicken broth to make this soup meat-free.
  • Blending Option: For an ultra-creamy texture, blend part of the soup with an immersion blender before adding broccoli.