Crockpot Potato Broccoli Cheddar Soup–a dump and go creamy slow cooker (or Instant Pot) vegetable soup loaded with potatoes, broccoli, cauliflower, carrots and sharp cheddar cheese for an easy dinner.
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Crockpot Potato Broccoli Cheddar Soup
When I loaded up my bowl with soup and toppings and ate a bite I was like, “Dang! this is good!” Haha! It was so yummy. I don’t think you can go wrong with bacon, cream and cheddar in a soup. The veggies and potatoes cook down quite a lot so it’s not quite a chunky soup but not pureed either. It’s a good mix. I love that it’s a dump and go recipe so there’s no sauteing steps. Plus using frozen veggies really helps the prep process go faster. Enjoy!
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon
- Onion
- Celery
- Frozen California vegetables–a mixture of frozen broccoli, cauliflower and carrots. You can also use just frozen broccoli
- Garlic–fresh or jarred
- Yukon gold potatoes–peeled russet or red potatoes can also work
- Black pepper
- Kosher salt
- Garlic powder
- Poultry seasoning
- Cornstarch
- Heavy cream–half-and-half can be substituted for a slightly lighter soup
- Sharp cheddar cheese–medium cheddar, Colby Jack or a cheddar-Jack blend will also work
- Bacon crumbles–optional, but so good on this soup
- Green onions–optional or chives
Steps
Add broth, onion, celery, frozen vegetables, garlic, potatoes, pepper, salt, garlic powder and poultry seasoning into slow cooker.
Cover and cook on high for 2-3 hours, or until potatoes are tender.
In a small bowl mix together the cornstarch and 1 Tbsp of cold water. Stir it into the slow cooker.
Add 1 cup of the hot soup into the cream to temper it. Stir it into the slow cooker.
Stir in the cheddar.
Ladle into bowls and top with extra cheddar, bacon crumbles and green onions.
Notes/Tips
- You can add the California vegetable blend straight from the freezer. No need to thaw.
- For the slow cooker: Start checking the potatoes around the 2-hour mark on HIGH. Slow cookers vary quite a bit, and the soup is ready for the finishing ingredients once the potatoes are fork tender.
- For the Instant Pot: With a 2-minute pressure cook, the broccoli and cauliflower will be quite soft. That’s not necessarily a problem for a creamy soup, but if you want firmer vegetables, you could pressure cook the potatoes, onion and celery first and stir the frozen broccoli/cauliflower/carrot blend in afterward, letting it heat through on Sauté.
- This recipe is gluten free.
- Serve with crusty bread, dinner rolls, garlic bread or a green salad. You could also serve smaller bowls alongside turkey sandwiches.
- You can make this soup heartier by adding in shredded rotisserie chicken or turkey.
- Store leftovers in an airtight container in the refrigerator for up 4 days. For best results, enjoy this one fresh or refrigerated.
- Other recipes you can make with yukon gold potatoes are Instant Pot Farmhouse Potatoes and Loaded Million Dollar Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
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Crockpot Potato Broccoli Cheddar Soup
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
Description
A dump and go creamy slow cooker (or Instant Pot) vegetable soup loaded with potatoes, broccoli, cauliflower, carrots and sharp cheddar cheese for an easy dinner.
Ingredients
- 4 cups chicken broth
- 1/2 cup finely diced onion
- 1 rib of celery, sliced or diced
- 1 (16 oz) package frozen California vegetables (broccoli, cauliflower and carrots)
- 4 garlic cloves, minced
- 4 cups cubed yukon gold potatoes
- 1 tsp black pepper
- 3/4 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp poultry seasoning
- 1 Tbsp cornstarch
- 1/2 cup heavy cream
- 4 oz shredded sharp cheddar cheese
- Toppings: extra cheddar, bacon crumbles and sliced green onions
Instructions
Slow Cooker Instructions:
- Add broth, onion, celery, frozen vegetables, garlic, potatoes, pepper, salt, garlic powder and poultry seasoning into slow cooker.
- Cover and cook on high for 2-3 hours, or until potatoes are tender.
- In a small bowl mix together the cornstarch and 1 Tbsp of cold water. Stir it into the slow cooker.
- Add 1 cup of the hot soup into the cream to temper it. Stir it into the slow cooker.
- Stir in the cheddar.
- Ladle into bowls and top with extra cheddar, bacon crumbles and green onions.
Instant Pot Instructions:
- Add broth, onion, celery, frozen vegetables, garlic, potatoes, pepper, salt, garlic powder and poultry seasoning into Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set soup button to 2 minutes (or low pressure). When time is up move valve to venting and remove the lid.
- In a small bowl mix together the cornstarch and 1 Tbsp of cold water. Stir it into the Instant Pot.
- Add 1 cup of the hot soup into the cream to temper it. Stir it into the Instant Pot.
- Stir in the cheddar.
- Ladle into bowls and top with extra cheddar, bacon crumbles and green onions.
- Category: Soup
- Method: Instant Pot or Slow Cooker
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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