Easy Crockpot Potato Broccoli Cheddar Soup

Experience the comforting flavors of this Potato Broccoli Cheddar Soup, with tender broccoli, creamy potatoes, smoky paprika, and sharp cheddar, all slow-cooked to perfection in your crockpot.

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Ingredients

• 2 pounds of frozen broccoli florets
• 3 large potatoes, peeled and cubed
• 1 large leek, cleaned and thinly sliced (swap for onion for a milder flavor)
• 2 teaspoons of minced garlic
• 1 ⅓ cups of chicken broth (or vegetable broth for a vegetarian option)
• 4 tablespoons of unsalted butter
• 1 can of cream of celery soup (swap for cream of chicken for a different taste)
• 1 can of cream of mushroom soup
• 6 ounces of sharp cheddar cheese, shredded
• 4 ounces of cream cheese, softened
• 1 teaspoon smoked paprika
• 2 teaspoons of all-purpose flour
• Salt and freshly ground black pepper, adjusted to taste

Instructions

1. Prepare the Base: Dissolve the flour into the chicken broth to create a smooth mixture. This step helps thicken the soup during the cooking process.
2. Assemble in Crockpot: Add the cubed potatoes, sliced leeks, minced garlic, frozen broccoli florets, cream of celery soup, and cream of mushroom soup to the crockpot. Sprinkle smoked paprika over the top for a subtle smoky flavor. Pour the flour-broth mixture over the ingredients.
3. Cook: Secure the lid on the crockpot and set it to cook on high for 4-5 hours or until the potatoes and broccoli are tender.
4. Add the Cheese: Once cooked, stir in the shredded sharp cheddar and softened cream cheese. Mix until melted and incorporated for a creamy texture.
5. Season to Perfection: Taste the soup and season with salt and freshly ground black pepper to preference. Add a pinch of additional smoked paprika for more depth if desired.
6. Serve: Ladle the hot soup into bowls and garnish with a sprinkle of extra cheddar or fresh parsley for a pop of color. Serve with crusty bread for a complete meal.

Notes

• Broccoli Texture: If you prefer a smoother soup, use an immersion blender before adding the cheese, or leave it chunky for more texture.
• Cheese Tip: For the best melt, shred the cheddar yourself rather than using pre-shredded cheese, which often contains anti-caking agents.
• Adjusting Thickness: If the soup is too thick, add a splash of warm milk or broth to reach your desired consistency.