CROCKPOT POTATO BROCCOLI CHEDDAR SOUP

Creamy, cheesy, hearty, and incredibly comforting! This Crockpot Potato Broccoli Cheddar Soup is the perfect cozy dinner for a chilly evening. 🥰 The potatoes become tender, the broccoli adds a delicious savory bite, and sharp cheddar cheese melts into a rich, creamy broth that makes every spoonful irresistible.

Best of all, the slow cooker does most of the work for you! Just add the ingredients, let it simmer, and finish with plenty of cheddar for that perfectly creamy, cheesy texture.

 Ingredients

• 4 cups peeled and diced potatoes
• 3 cups fresh broccoli florets
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

 Instructions

1. Add the diced potatoes, broccoli, onion, garlic, chicken broth, salt, black pepper, paprika, and thyme to your crockpot.
2. Cover and cook on LOW for 6 to 7 hours, or until the potatoes and broccoli are very tender.
3. About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
4. Slowly whisk in the heavy cream until smooth and slightly thickened.
5. Stir the creamy mixture into the crockpot.
6. Add the shredded cheddar cheese a little at a time, stirring until completely melted and smooth.
7. Taste and adjust the salt and pepper as needed.
8. For a thicker soup, lightly mash some of the potatoes directly in the crockpot while leaving plenty of chunks for texture.
9. Serve hot with extra shredded cheddar on top. A little cracked black pepper or chopped green onion makes a delicious finishing touch!

 Serving Tip

Serve this comforting soup with warm crusty bread, garlic toast, or a simple side salad. It makes an easy family dinner and is also perfect for leftovers the next