There’s nothing like coming home to the smell of a rich, creamy soup simmering away in your crockpot. This potato broccoli cheddar soup has been my go-to comfort food for years – it’s the kind of recipe that makes even the coldest day feel cozy. I first made it when my youngest was sick with a cold, and now it’s our family’s unofficial “feel better” meal. What I love most is how easy it is – just chop a few veggies, let the slow cooker work its magic, and stir in the cheese at the end. The result? A velvety smooth soup packed with tender potatoes and broccoli that’ll warm you right up.
Why You’ll Love This Crockpot Potato Broccoli Cheddar Soup
This soup is pure comfort in a bowl, and here’s why it’s become my favorite lazy-day recipe:
- Creamy dreamy texture – The melted cheddar and heavy cream create a velvety base that coats every spoonful
- Almost no prep work – Just chop, dump, and let the crockpot do all the heavy lifting
- Rich, cheesy flavor – The slow cooking melds all the flavors together beautifully
- Perfect for busy days – It practically cooks itself while you’re at work or running errands
- Kid-approved veggies – Even picky eaters gobble up the tender broccoli when it’s swimming in cheese
Ingredients for Crockpot Potato Broccoli Cheddar Soup
Gathering the right ingredients makes all the difference in this cozy soup. Here’s what you’ll need – and trust me, fresh really is best for the veggies!
- 4 cups diced potatoes (about 2 medium russets – leave the skins on for extra texture)
- 2 cups chopped broccoli florets (fresh, not frozen – it stays greener and crisper)
- 1 small yellow onion, diced (about 1 cup – it’s the flavor foundation)
- 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
- 4 cups veggie broth (homemade if you have it, but store-bought works great)
- 1 cup heavy cream (don’t skimp – this makes it luxuriously creamy)
- 1 cup shredded sharp cheddar (pack it in the measuring cup – more cheese is always better!)
- 1 tsp salt (I use kosher salt – it dissolves beautifully)
- 1/2 tsp black pepper (freshly ground if you can)
- 1/2 tsp smoked paprika (my secret ingredient – adds a subtle warmth)
See? Nothing fancy – just good, honest ingredients that transform into something magical in the slow cooker.
Equipment You’ll Need
You probably already have everything you need for this soup – that’s the beauty of slow cooker recipes! Here’s what I grab:
- 6-quart crockpot (the perfect size for this recipe)
- Measuring cups and spoons (for those perfect ratios)
- Wooden spoon (my trusty stirring companion)
- Chef’s knife and cutting board (for prepping all those veggies)
Bonus if you have an immersion blender – it makes getting that creamy texture a breeze!
How to Make Crockpot Potato Broccoli Cheddar Soup
Making this soup is seriously foolproof – just follow these simple steps and let your crockpot work its magic. I’ve made this dozens of times, and I promise it turns out perfect every single time!
Step 1: Combine Vegetables and Broth
First, grab your trusty crockpot – I always give mine a quick wipe down first. Toss in all those beautiful diced potatoes (don’t worry about perfect cubes – rustic chunks work great). Add the broccoli florets next – I like to break them into bite-sized pieces so they cook evenly. Then comes the onion and garlic – these are the flavor powerhouses! Pour in the vegetable broth until everything’s just covered. Give it all a gentle stir with your wooden spoon – you want everything mingling together nicely.
Step 2: Slow Cook to Perfection
Now comes the easy part! Pop the lid on and set your crockpot to low for 6 hours (or high for 3 hours if you’re in a hurry). I prefer low and slow – it really lets the flavors develop. About halfway through, I’ll peek in and give it another quick stir if I’m around. You’ll know it’s ready when the potatoes are fork-tender and the broccoli is bright green but soft. Your kitchen will smell absolutely incredible!
Step 3: Add Cream and Cheese
Here’s where the magic happens! Stir in that glorious heavy cream – it’ll swirl through the soup like a dream. Then sprinkle in the shredded cheddar a handful at a time, stirring constantly until it’s all melted and smooth. If you want an extra creamy texture, now’s the time to use your immersion blender for a few quick pulses (but don’t overdo it – I like some potato chunks left for texture). Taste and adjust the seasoning if needed – sometimes I’ll add an extra pinch of salt or pepper.
That’s it! Your soup is ready to ladle into bowls and enjoy. See? I told you it was easy!
Tips for the Best Crockpot Potato Broccoli Cheddar Soup
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “wow!” Here are my can’t-live-without tips:
- Mash some potatoes – Before adding cream, smash a few potato chunks against the pot for instant thickness
- Blend halfway – Use an immersion blender for just 5 seconds to make it creamy but still chunky
- Freshly grate your cheese – Pre-shredded won’t melt as smoothly (I learned this the hard way!)
- Add cheese slowly – Sprinkle in small handfuls while stirring constantly to prevent clumping
- Broccoli timing – If you prefer crisper broccoli, add it during the last hour of cooking
Trust me – these little touches make all the difference between “just soup” and “best soup ever!”
Variations of Crockpot Potato Broccoli Cheddar Soup
One of my favorite things about this soup is how easily you can switch it up! Here are some tasty twists I’ve tried:
- Cauliflower instead of broccoli – Gives a slightly nuttier flavor (roast it first for extra depth!)
- Smoked cheddar or gouda – Adds a wonderful smoky richness
- Sweet potatoes – Swap half the regular potatoes for a touch of sweetness
- Add bacon bits – Because everything’s better with bacon, right?
- Kale or spinach – Toss in greens during the last 30 minutes for extra nutrition
The possibilities are endless – make it your own!
Serving Suggestions
Oh, the joy of ladling this steaming soup into bowls! Here’s how I love to serve it:
- Crusty bread – A warm baguette or sourdough is perfect for dunking. Try our rustic garlic rosemary skillet bread!
- Simple side salad – The crisp greens balance the rich soup beautifully
- Extra shredded cheddar – Because more cheese is never wrong
- Fresh chives or green onions – Adds a pop of color and freshness
- Cracked black pepper – Just a sprinkle right before serving
My kids always beg for garlic bread croutons on top – messy but delicious!
Storing and Reheating Crockpot Potato Broccoli Cheddar Soup
Here’s the good news – this soup tastes even better the next day! Just let it cool completely before transferring to airtight containers. It’ll keep beautifully in the fridge for up to 3 days (though mine never lasts that long). When reheating, I always do it gently on the stove with a splash of extra broth to bring back that creamy consistency. A quick stir while it warms up and it’s good as new!
Nutritional Information
Just so you know what you’re enjoying (because let’s be real – we’re all curious about that cheesy goodness!):
- Calories: About 320 per serving
- Fat: 18g (10g saturated – blame the delicious cream and cheese)
- Protein: 10g (thank you, cheddar!)
- Carbs: 30g (with 4g fiber from those lovely veggies)
Remember, these numbers can change based on your exact ingredients – I’m just sharing what my trusty calculator spat out! For general dietary guidelines on dairy intake, check out resources from the Dietary Guidelines for Americans.
FAQs About Crockpot Potato Broccoli Cheddar Soup
I get asked about this soup all the time – here are the questions that pop up most often in my kitchen:
Can I freeze this soup?
Honestly? I don’t recommend it. The dairy tends to separate when thawed, and the broccoli gets mushy. If you must freeze it, leave out the cream and cheese, then add them fresh when reheating.
Can I use milk instead of heavy cream?
You can, but it won’t be as luxuriously creamy. Whole milk works best – just know the texture will be thinner. I sometimes do half milk, half cream for a happy medium!
Why did my cheese clump up?
Probably added it too fast! Always sprinkle cheese in slowly while stirring constantly. And make sure your soup isn’t boiling when you add it – too-hot liquid makes cheese seize up.
Can I make this vegetarian?
It already is! Just double-check your veggie broth is truly vegetarian (some brands sneak in animal products). For vegans, try coconut milk and nutritional yeast instead of dairy – though it’ll taste different.
How do I fix soup that’s too thin?
Easy! Mash some potatoes against the pot or blend a portion. Or mix 1 tbsp cornstarch with 2 tbsp cold water, stir it in, and cook 10 more minutes to thicken.
Share Your Thoughts
I’d love to hear how your soup turns out! Did you add any special twists? Drop me a comment below – your kitchen stories make my day. If you’re looking for more slow cooker inspiration, check out our guide on slow cooker turkey meatballs!
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Creamy Crockpot Potato Broccoli Cheddar Soup in 3 Easy Steps
- Total Time: 6 hours 15 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
A creamy and comforting soup made with potatoes, broccoli, and cheddar cheese, cooked slowly in a crockpot for rich flavor.
Ingredients
- 4 cups diced potatoes
- 2 cups chopped broccoli
- 1 cup shredded cheddar cheese
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
- Add potatoes, broccoli, onion, garlic, broth, salt, pepper, and paprika to the crockpot.
- Cook on low for 6 hours or high for 3 hours.
- Stir in heavy cream and shredded cheddar cheese until melted.
- Blend lightly for a creamier texture if desired.
- Serve hot.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For a thicker soup, mash some potatoes before adding cream.
- Substitute milk for heavy cream if preferred.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American