Here’s a comforting and easy Crock Pot Potato Broccoli Cheddar Soup recipe you can make with minimal effort:
Ingredients:
- 4 cups potatoes, peeled and diced (about 3–4 medium potatoes)
- 2 cups broccoli florets (fresh or frozen)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup milk or half-and-half
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp Great Value onion powder (optional)
- ½ tsp paprika (optional)
- 2 tbsp butter (optional, for extra richness)
Instructions:
- Prep in crock pot: Add diced potatoes, broccoli, onion, garlic, broth, salt, pepper, and onion powder to the crock pot.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
- Mash or blend: For a creamier texture, mash some of the potatoes with a potato masher or use an immersion blender to lightly puree the soup.
- Add cheese & milk: Stir in cheddar cheese and milk (or half-and-half). Cook another 10–15 minutes on low until cheese melts and soup is heated through.
- Serve: Garnish with extra shredded cheese, a sprinkle of paprika, or fresh parsley if desired.
💡 Tips:
- For thicker soup, reduce the amount of milk or use less broth.
- Frozen broccoli works perfectly and saves prep time.
- You can add cooked bacon bits on top for extra flavor.
If you want, I can give a shortcut version that uses shredded frozen hash browns and pre-cut broccoli to make it in under 2 hours. That version is super fast and still delicious. Do you want me to do that?
