Hearty Crockpot Broccoli Soup

A creamy soup thickened with a roux and potato. Full of flavor and perfect for cold nights.
Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Author Heather


  • 5 tbsp butter
  • 6 tbsp all-purpose flour
  • 4 cups whole milk
  • 4 cups chicken broth
  • 1 med onion *diced
  • 5 cups broccoli florets
  • 3 lg garlic cloves *minced
  • 1 lg russet potato *shredded
  • 1 tsp thyme
  • 1 tsp ground marjoram
  • 2 1/2 cups cheddar cheese *shredded
  • 1 cup mozzarella *shredded
  • salt and pepper to taste


  • Wash and cut broccoli into florets. Add to crockpot.
  • Measure herbs and add to crockpot.
  • Dice onion and mince garlic. Set aside. Melt butter in a large frying pan over a med to med/high heat. Add onions and sauté for 3 to 4 minutes or until softened. Add garlic and sauté for an additional minute. Add flour and cook for 2 minutes, stirring frequently. After 2 minutes, Slowly whisk in milk, as to not form clumps. Cook until it begins to thicken, about 5 minutes, whisking consistently. Once cooked add to crockpot.
  • Wash, peel and shred potato. Add to crockpot.
  • Add broth to crockpot and stir. Cook on high for 6 hours or on medium for 9 hours.
  • After cooking, use an immersion blender and blend cooked ingredients until thoroughly incorporated.
  • Shred cheeses and add. Cook for an additional 10 minutes or until cheese is melted.


*Please use as many organic ingredients as possible.*
Wait until third step to shred potato. If done earlier, it will start to turn pink.