Creamy Potato Broccoli Cheddar Soup for Cozy Nights

This Potato Broccoli Cheddar Soup offers creamy richness and comforting flavors, perfect for chilly days and family meals.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 6 cups

Course: Soup

Cuisine: American

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 head Broccoli Florets fresh or frozen
1 cup Chopped Onion yellow onion is common
1 cup Shredded Carrots pre-shredded options save time
3 cloves Minced Garlic fresh garlic enhances flavor
4 cups Chicken Broth substitute with vegetable broth for vegetarian

For Creaminess and Flavor

8 oz Cream Cheese mascarpone can be used
2 cups Shredded Cheddar Cheese mix in Monterey Jack for a twist
1 cup Milk almond milk is a lower-calorie option

For Thicker Consistency

2 tbls Cornstarch can be replaced with flour
1 tsp Nutmeg use sparingly
1 tsp Kosher Salt adjust to taste
1 tsp Black Pepper adjust to taste

Equipment

Slow Cooker

Method

Step-by-Step Instructions

Begin by chopping fresh broccoli florets and place them at the bottom of your slow cooker.
Next, sprinkle the shredded carrots and chopped onion over the broccoli in the slow cooker.
In a separate bowl, whisk together the chicken broth, cornstarch, nutmeg, kosher salt, and black pepper until smooth.
Cover the slow cooker and set it to HIGH for 2-3 hours, or LOW for 6-7 hours.
Once the vegetables are tender, switch the slow cooker to LOW, and stir in the milk and shredded cheddar cheese.
After everything is well combined and creamy, ladle the warm soup into bowls and serve.

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 35gProtein: 10gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

This soup is freezer-friendly and perfect for meal prep. Use fresh vegetables for the best flavor.

Tried this recipe?

Let us know how it was!