Crock pot potato broccoli cheddar soup

Here’s a rich, creamy, and comforting Crock Pot Potato Broccoli Cheddar Soup recipe—easy to prep and perfect for chilly days.

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🥦 Crock Pot Potato Broccoli Cheddar Soup

Serves: 6

Ingredients:

• 4 cups potatoes, peeled and diced (about 3–4 medium)
• 3 cups fresh broccoli florets, chopped
• 1 small onion, diced
• 2–3 garlic cloves, minced
• 4 cups chicken broth (or vegetable broth)
• 1 cup heavy cream or half-and-half
• 2 cups shredded sharp cheddar cheese
• 2 tbsp butter
• 2 tbsp flour (for thickening)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• Optional: 1/4 tsp paprika or a pinch of nutmeg

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Instructions:

1. Load the crock pot
   • Add diced potatoes, broccoli, onion, garlic, and broth to the slow cooker.
   • Stir gently.
2. Cook
   • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
3. Thicken the soup
   • In a small saucepan, melt butter over medium heat.
   • Stir in flour and cook 1–2 minutes to make a roux.
   • Slowly whisk in 1 cup of hot broth from the crock pot until smooth.
   • Pour mixture back into the slow cooker and stir.
4. Blend (optional)
   • For a smoother soup, use an immersion blender to partially blend, leaving some chunks for texture.
5. Add cream and cheese
   • Stir in heavy cream and shredded cheddar.
   • Cook on LOW another 15–20 minutes until cheese is fully melted.
6. Season and serve
   • Add salt, pepper, and optional spices to taste.
   • Serve warm with crusty bread.

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✅ Tips for Best Flavor

• Use sharp cheddar for stronger flavor.
• Shred cheese from a block (pre-shredded doesn’t melt as smoothly).
• Add cooked bacon bits for extra richness.
• For a lighter version, use milk instead of cream.

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If you’d like, I can also give you a Panera-style copycat version that’s extra creamy and restaurant-inspired.