This Crockpot Potato Broccoli Cheddar Soup is the ultimate cozy meal—rich, creamy, and packed with tender potatoes, broccoli florets, and sharp cheddar cheese. It’s the perfect comfort food I like to toss into the slow cooker in the morning and come home to a warm, hearty bowl by dinner time. It’s simple, wholesome, and incredibly satisfying.
Why You’ll Love This Recipe
I love this soup because it’s warm, filling, and has that creamy-cheesy texture that always hits the spot. The slow cooker does all the work for me, making it an easy hands-off meal that’s great for busy weekdays or lazy weekends. The broccoli and potatoes create a comforting base, and the cheddar cheese adds a bold, savory flavor that pulls everything together. It’s like my favorite baked potato and broccoli-cheddar soup combined into one.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Russet or Yukon gold potatoes, peeled and diced
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Fresh broccoli florets (or frozen)
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Onion, chopped
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Garlic, minced
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Vegetable or chicken broth
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Cheddar cheese, shredded
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Heavy cream or half-and-half
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Butter
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Salt and black pepper
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Optional: carrots, celery, paprika, or red pepper flakes for added flavor
Directions
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I add the potatoes, onion, garlic, and broth to the slow cooker. I season everything with salt and pepper.
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I cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are fork-tender.
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About 30 minutes before serving, I stir in the broccoli and let it cook until tender.
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I use an immersion blender to blend part of the soup, keeping some chunks for texture (or blend completely smooth if I prefer).
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I stir in butter, cream, and shredded cheddar until melted and creamy.
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I taste and adjust the seasoning, then serve warm, optionally topped with extra cheese or herbs.
Servings and timing
This recipe makes about 6 servings and takes 6–7 hours on low or 3–4 hours on high, with just 15 minutes of hands-on prep.
Variations
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I sometimes add shredded carrots or chopped celery at the beginning for more veggie flavor.
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Swapping cheddar for smoked gouda or Monterey Jack changes the flavor beautifully.
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For extra protein, I stir in cooked chicken or white beans near the end.
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A pinch of paprika or red pepper flakes gives the soup a subtle kick.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove over low heat or microwave in short bursts, stirring in between. If the soup thickens in the fridge, I add a splash of broth or cream while reheating. It also freezes well—I cool it completely, then freeze in individual portions for up to 2 months.
FAQs
Can I use frozen broccoli?
Yes, I add it during the last 30 minutes of cooking. It softens quickly and blends easily into the soup.
Do I have to blend the soup?
No, it’s up to my preference. I blend part of it for creaminess but leave chunks for texture. A fully blended version is also delicious.
What kind of potatoes work best?
I use Yukon gold for a creamy texture or russet for a more classic, hearty bite.
Is this soup vegetarian?
It is if I use vegetable broth and check that the cheese is vegetarian-friendly.
Can I make this dairy-free?
Yes, I use plant-based butter, cream, and dairy-free cheese alternatives. The result is still creamy and flavorful.
Conclusion
Crockpot Potato Broccoli Cheddar Soup is one of my favorite slow cooker meals—comforting, easy, and packed with flavor. It’s the kind of recipe that fills the kitchen with warmth and makes a perfect meal on chilly days. Whether I’m feeding my family or meal-prepping for the week, this soup never disappoints.
Print
Crockpot Potato Broccoli Cheddar Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on low (or 3–4 hours on high)
- Total Time: ~7 hours
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
This Crockpot Potato Broccoli Cheddar Soup is rich, creamy, and packed with comforting flavor—an easy slow cooker recipe that combines tender potatoes, broccoli, and cheddar into the perfect cozy meal.
Ingredients
- 4 cups peeled and diced russet or Yukon gold potatoes
- 3 cups fresh or frozen broccoli florets
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 ½ cups shredded cheddar cheese
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
- Salt and black pepper, to taste
- Optional: 1 cup sliced carrots or chopped celery, ½ tsp paprika, or a pinch of red pepper flakes
Instructions
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Add diced potatoes, onion, garlic, and broth to the slow cooker. Season with salt and pepper.
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Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
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About 30 minutes before serving, stir in broccoli and cook until soft.
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Use an immersion blender to partially blend the soup, leaving some texture, or blend completely smooth if preferred.
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Stir in butter, heavy cream, and shredded cheddar cheese until fully melted and smooth.
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Taste and adjust seasoning. Serve warm, optionally topped with extra cheese or herbs.
Notes
- Frozen broccoli works great—no need to thaw, just add it 30 minutes before serving.
- To make it vegetarian, use veggie broth and vegetarian cheddar.
- For added heat, stir in a pinch of red pepper flakes or paprika.
- Blending part of the soup gives it creaminess without needing extra cream.
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