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Cozy Crockpot Cheddar Broccoli Soup with Bacon

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This thick, velvety, cheese-pull soup is made effortlessly in a crockpot with simple ingredients like broccoli, sharp cheddar, and bacon. Perfect for cozy days, it delivers restaurant-quality comfort without the fuss.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 cups broccoli florets, roughly chopped
  • 2 medium carrots, grated
  • 3 cups sharp cheddar cheese, shredded (from a block)
  • 8 slices bacon, cooked and crumbled
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. Cook the bacon: In a large skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Leave about 1 tablespoon of bacon fat in the skillet.
  2. Sauté the aromatics: Add the butter to the skillet with the bacon fat. Once melted, add the diced onion and cook until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the flour over the mixture and stir constantly for 1-2 minutes until golden and nutty.
  3. Transfer to the crockpot: Pour the onion mixture into your crockpot. Add the chicken broth, whole milk, heavy cream, broccoli florets, and grated carrots. Stir until well combined.
  4. Cook low and slow: Cover and cook on LOW for 4 hours or HIGH for 2 hours. Stir once at the 3-hour mark if using LOW.
  5. Make the cornstarch slurry: About 15 minutes before serving, mix the cornstarch and cold water in a small bowl until smooth.
  6. Add the slurry and cheese: Turn the crockpot to WARM or OFF. Stir in the cornstarch slurry until fully incorporated. Gradually add the shredded cheddar cheese, a handful at a time, stirring gently after each addition until melted.
  7. Season and finish: Stir in the Dijon mustard, then season with salt and black pepper to taste. Remember that the bacon and cheese are already salty, so go easy on the salt.
  8. Serve and garnish: Ladle the soup into bowls and top with crumbled bacon. Add extra shredded cheese, green onions, or a dollop of sour cream if desired. Serve hot with crusty bread or a grilled cheese sandwich.

Notes

Shred your own cheese from a block to avoid graininess. Add cheese only when the crockpot is on WARM or OFF to prevent separation. For a thicker soup, let it cook uncovered on LOW for 15-20 minutes. Leftovers taste even better the next day.

Nutrition

Keywords: crockpot broccoli cheddar soup, slow cooker soup, broccoli cheese soup with bacon, easy comfort food, cozy soup recipe

Find it online: https://willarecipes.com/cozy-crockpot-cheddar-broccoli-soup-with-bacon/