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Crock Pot Creamy Broccoli Cheddar Soup – Easy Slow Cooker Recipe

A silky crock pot broccoli cheddar soup thickened with grated potato instead of flour, with bright, tender-crisp broccoli and smooth melted cheddar.

  • Total Time: 7 hours
  • Yield: 6 1x

Ingredients

Scale
  • 1 lb (450g) fresh broccoli florets, divided in half
  • 1 medium russet potato, peeled and grated (about 1 cup)
  • 1 small yellow onion, diced
  • 2 medium carrots, shredded
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup half-and-half (or whole milk)
  • 3 cups (about 12 oz) freshly shredded sharp cheddar, from a block
  • Optional: pinch of cayenne, crumbled bacon or diced ham to serve

Instructions

  1. Add half the broccoli florets, the grated potato, onion, carrots, garlic, broth, dijon, nutmeg, salt, and pepper to the crock pot. Stir to combine.
  2. Cover and cook on low for 6 to 7 hours, or high for 3 to 4 hours, until the potato has completely broken down and the vegetables are very soft.
  3. Use an immersion blender to blend the soup for about 10 to 15 seconds — just enough to thicken and smooth the base while leaving some texture. (A regular blender works too; blend in batches and return to the pot.)
  4. Stir in the remaining broccoli florets. Cover and cook on high for 30 to 45 minutes more, until they’re bright green and tender-crisp, not mushy.
  5. Turn the crock pot off or switch to warm. Stir in the half-and-half.
  6. Add the shredded cheddar a handful at a time, stirring after each addition until fully melted before adding more. Do not let the soup boil once cheese is added.
  7. Taste and adjust salt and pepper. Ladle into bowls and top with extra cheddar, cracked pepper, or crumbled bacon.

Notes

Always shred cheese from a block yourself — bagged pre-shredded cheese contains anti-caking starch that makes the soup grainy instead of smooth. Add the cheese off direct heat and never let the soup boil afterward, or it can break. If you don’t own an immersion blender, mash the cooked potato and broccoli against the side of the pot with a spoon before adding the second batch of broccoli. Leftovers keep well in the fridge for 4 days; for freezing, freeze the soup before adding the dairy and cheese, then stir those in fresh after reheating.

  • Author: Ella Whitley
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 45 minutes
  • Method: Slow Cooker
  • Cuisine: American