Crockpot Potato Broccoli Cheese Soup with Tender Veggies
A creamy, cheesy potato and broccoli soup slow-cooked in a crockpot for a comforting and hearty meal.
- Prep Time: 15 minutes
- Cook Time: 5–6 hours
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
Scale
1 pound Yukon Gold potatoes, peeled and diced
3 cups broccoli florets
1 small onion, finely chopped
3 cloves garlic, minced
4 cups chicken or vegetable broth
2 cups shredded sharp cheddar cheese
1 cup milk or half-and-half
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons fresh parsley, chopped
Instructions
- Prep potatoes, onion, and garlic.
- Make a roux with butter and flour in a skillet.
- Place potatoes, onion, garlic, broth, and seasonings in crockpot.
- Cook on low 5–6 hours or high 3–4 hours.
- Add broccoli 30 minutes before serving.
- Stir in cheese and milk/half-and-half until smooth.
- Garnish with parsley and serve hot.
Notes
Add cheese at the end to avoid graininess.