Slow Cooker Potato Broccoli Cheddar Soup

Here’s a creamy, comforting Slow Cooker Potato Broccoli Cheddar Soup that’s easy to make and perfect for a cozy meal.

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🥔🧀 Slow Cooker Potato Broccoli Cheddar Soup

🛒 Ingredients

• 4 cups potatoes, peeled and diced (about 3–4 medium)
• 3 cups broccoli florets (fresh or frozen)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth (or vegetable broth)
• 1 cup shredded carrots (optional, for color & sweetness)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp dried thyme (optional)
• 1½ cups shredded sharp cheddar cheese
• 1 cup milk or half-and-half
• 2 tbsp butter
• 2 tbsp cornstarch (optional, for thicker soup)

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🥣 Instructions

1. Add to slow cooker:
   Potatoes, broccoli, onion, garlic, carrots (if using), broth, salt, pepper, and thyme.
2. Cook:
   • LOW for 6–7 hours
   • or HIGH for 3–4 hours
     (Until potatoes are very tender.)
3. Blend (optional but recommended):
   For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks.
   (Or carefully transfer part of it to a blender and return.)
4. Add dairy & cheese:
   Stir in butter, milk/half-and-half, and shredded cheddar.
   Let cook on LOW for another 15–20 minutes until cheese melts.
5. Thicken (optional):
   Mix cornstarch with 2 tbsp cold water. Stir in and cook 10 more minutes until thickened.
6. Taste & adjust seasoning.

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🥖 Serving Ideas

• Top with extra cheddar or crispy bacon
• Add cracked black pepper
• Serve with crusty bread or sourdough
• Sprinkle with green onions

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🧊 Storage

• Fridge: 3–4 days (reheat gently)
• Freezer: Up to 2 months (texture may change slightly due to dairy)

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💡 Make It Healthier

• Use low-fat milk
• Swap half the potatoes for cauliflower
• Use reduced-fat cheddar
• Add extra broccoli for more fiber

If you’d like, I can also give you a super creamy restaurant-style version or a lighter weight-friendly version.