Description

A creamy and comforting Crockpot Potato Broccoli Cheddar Soup that combines fresh broccoli florets, shredded carrots, cream cheese, and sharp cheddar cheese in a slow-cooked broth. Perfectly thickened with cornstarch and infused with garlic and nutmeg, this easy-to-make soup is ideal for cozy family dinners or meal prep, offering a delicious blend of flavors and textures with minimal effort.

Ingredients

Scale

Vegetables and Cheese

6 cups broccoli florets (from 2 heads)
1 cup chopped onion
1 cup shredded carrots
2 oz cream cheese
1 tablespoon minced garlic
8 oz shredded cheddar cheese

Liquids and Seasonings

4 cups chicken broth
2 cups milk
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup cornstarch

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Broccoli: Roughly chop the broccoli florets and place them in the bottom of the crockpot. Add the chopped onion, shredded carrots, cream cheese, and minced garlic to the crockpot layer for even cooking and flavor blending.
Combine Liquids: In a large bowl, whisk together the chicken broth, nutmeg, salt, pepper, and cornstarch until the mixture is smooth and well incorporated. Pour this mixture over the vegetables in the crockpot and gently stir to combine all ingredients evenly.
Cook: Cover the crockpot and cook on HIGH for 2 to 3 hours or on LOW for 6 to 7 hours until the broccoli is tender. For a smoother soup consistency, use an immersion blender to blend the soup in the crockpot, leaving some chunks if desired for texture.
Add Milk and Cheese: Reduce the crockpot heat to LOW. Add the milk and shredded cheddar cheese to the soup. Cook for an additional 30 minutes, stirring occasionally, until the cheese is fully melted and the soup is heated through.
Serve and Enjoy: Stir the soup well after the final cooking phase, then serve it hot. This comforting soup pairs beautifully with crusty bread or a fresh salad for a complete meal.

Notes

For a vegetarian version, substitute chicken broth with vegetable broth.
You can add cooked diced potatoes if you want a heartier texture reminiscent of potato soup.
Use full-fat cream cheese and whole milk for the creamiest results.
The immersion blender step is optional based on your preferred soup texture.
Adjust seasoning to taste after cooking, adding more salt or pepper as needed.
Reheat leftovers gently on the stovetop, adding a splash of milk if the soup thickens too much.