Slow Cooker Potato Broccoli Cheddar Soup Recipe

This Slow Cooker Potato Broccoli Cheddar Soup is creamy, hearty, and packed with flavor—everything I want in a cozy bowl of comfort food. With tender potatoes, soft broccoli florets, and melty cheddar cheese, it’s a dump-and-go meal I rely on when I want something warm and filling without standing over the stove.

Why You’ll Love This Recipe

I love this soup because it’s incredibly easy to make and perfect for busy days. The slow cooker does all the work, and the result is a thick, creamy soup that’s both comforting and full of vegetables. It’s satisfying enough to be a full meal on its own, and it’s one of those recipes I keep in my rotation during chilly months—or anytime I’m craving something cheesy and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Russet or Yukon gold potatoes, peeled and diced

• Fresh or frozen broccoli florets

• Onion, chopped

• Garlic, minced

• Vegetable broth or chicken broth

• Shredded cheddar cheese

• Heavy cream or half-and-half

• Butter

• Salt and pepper

• Optional: carrots, celery, paprika, or cayenne for extra flavor

Directions

1. I add the diced potatoes, chopped onion, garlic, and broth to the crockpot. I season with salt and pepper, then cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are fork-tender.

2. About 30 minutes before serving, I add the broccoli and continue cooking until it’s tender.

3. I use an immersion blender to partially blend the soup for a creamy texture while leaving some chunks for heartiness.

4. I stir in butter, cream, and shredded cheddar until melted and smooth.

5. I taste and adjust the seasoning, then serve hot with extra cheese on top or a side of bread.

Servings and timing

This recipe makes about 6 servings and takes 6–7 hours on low or 3–4 hours on high, with less than 15 minutes of hands-on prep.

Variations

• I sometimes add shredded carrots or celery for extra texture and sweetness.

• Swapping cheddar for smoked gouda or pepper jack gives the soup a twist.

• For a meatier version, I stir in cooked shredded chicken or crispy turkey bacon before serving.

• A pinch of paprika or cayenne adds warmth and a gentle 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, stirring often. It thickens in the fridge, so I usually add a splash of broth or cream when reheating. This soup also freezes well—I cool it completely before transferring to freezer-safe containers for up to 2 months.

FAQs

Can I use frozen broccoli?

Yes, I add it in the last 30 minutes of cooking, just like fresh. It softens quickly and works great in this soup.

Do I have to blend the soup?

No, but I like to partially blend it for a thick and creamy texture. I leave some chunks for a hearty bite.

What kind of potatoes work best?

I prefer Yukon gold for a creamy texture, but russet potatoes also work well and break down nicely in the crockpot.

Can I make this soup dairy-free?

Yes, I use plant-based cream and dairy-free cheese. The result is still creamy and flavorful.

Is this soup good for meal prep?

Absolutely. I make a batch at the beginning of the week and reheat it for quick lunches or dinners.

Conclusion

Slow Cooker Potato Broccoli Cheddar Soup is a comforting, no-fuss meal I love making when I want something hearty, cheesy, and full of veggies. It’s easy to prepare, tastes even better the next day, and always satisfies. Whether I’m feeding the family or prepping for the week, this recipe is a cozy classic I keep coming back to.

Slow Cooker Potato Broccoli Cheddar Soup Recipe

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 6–7 hours (low) or 3–4 hours (high)
• Total Time: ~6.5 hours
• Yield: 6 servings
• Category: Soup
• Method: Slow Cooker
• Cuisine: American
• Diet: Gluten Free

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Description

This Slow Cooker Potato Broccoli Cheddar Soup is a creamy, cheesy, and veggie-packed comfort food favorite made effortlessly in your crockpot—perfect for busy weeknights or meal prep during colder months.

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Ingredients

• 4 cups russet or Yukon gold potatoes, peeled and diced
• 3 cups fresh or frozen broccoli florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth or chicken broth
• 2 cups shredded cheddar cheese
• 1 cup heavy cream or half-and-half
• 2 tablespoons butter
• Salt and pepper, to taste
• Optional Add-ins:
• 1 cup shredded carrots or chopped celery
• ½ teaspoon paprika or a pinch of cayenne

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Instructions

1. Add diced potatoes, chopped onion, garlic, and broth to a slow cooker. Season with salt and pepper.

2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are soft.

3. About 30 minutes before serving, add broccoli florets and continue cooking until tender.

4. Use an immersion blender to partially blend the soup, leaving some chunks for texture.

5. Stir in butter, cream, and shredded cheddar. Mix until melted and smooth.

6. Taste and adjust seasoning as needed.

7. Serve hot with extra cheese or crusty bread, if desired.

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Notes

• For a thicker soup, mash some of the potatoes before blending.
• Add more broth if reheating leftovers, as the soup thickens when chilled.
• Smoked cheese, paprika, or crispy bacon make great add-ons.