Easy Slow Cooker Broccoli Cheddar Cheese Soup
This Easy Slow Cooker Broccoli Cheddar Cheese Soup is a classic recipe made in the Crock Pot with fresh broccoli, carrots, and creamy Cheddar cheese. Pair it with some crusty bread for a delicious weeknight meal.
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Servings: 8
Calories: 356kcal
Ingredients
- 4 cups broccoli chopped
- 2 cups carrots shredded
- 1/2 small onion diced
- 4 cups chicken broth
- 2 tablespoons butter
- 1 teaspoon salt to taste
- 1/2 teaspoon garlic powder
- pepper to taste
- 1 cup half-and-half or milk or heavy cream
- 1/4 cup cornstarch
- 4 cups Cheddar cheese shredded
Instructions
- Add broccoli, carrots, onion, chicken broth, butter, garlic powder, salt, and pepper to the bottom of a large slow cooker.
- Cook on high for 3-4 hours or low for 6-8 hours.
- In a small bowl, whisk half-and-half into the cornstarch a little at a time until there are no clumps. Slowly pour into the slow cooker.
- Cover and cook an additional 10-15 minutes on high or until thickened.
- Turn off the slow cooker and remove the lid. Add the cheese a little at a time constantly stirring until cheese has fully melted. Serve and enjoy!
Notes
Storage: Refrigerate any leftovers in an air-tight container for up to 5 days.
Helpful tips:
- To prevent curdling of the cheese, remove the lid and turn off the slow cooker before adding the cheese. If the soup is too hot, the cheese could clump together.
- Do not use pre-shredded cheese. This cheese has additives that prevent it from melting smoothly in the soup.
- Reheat low and slow in the microwave or on the stovetop.
- The soup will thicken as it cools. Add a little milk or water to thin when reheating.
- Swap out the half-and-half with heavy cream for a thicker soup or milk for a thinner soup.
Nutrition
Serving: 1cup | Calories: 356kcal | Carbohydrates: 12g | Protein: 19g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 78mg | Sodium: 1091mg | Potassium: 439mg | Fiber: 2g | Sugar: 3g | Calcium: 477mg | Iron: 1mg
