Crockpot Potato Broccoli Cheddar Soup

Crockpot Potato Broccoli Cheddar Soup is the kind of cozy, comforting meal I love to come home to on a chilly day. It’s rich, creamy, and packed with tender potatoes, hearty broccoli, and plenty of melty cheddar cheese. The best part? I toss everything in the slow cooker and let it do all the work while I go about my day.

Why You’ll Love This Recipe

I love this soup because it’s incredibly simple to make, yet full of rich flavor and satisfying texture. The potatoes add heartiness, the broccoli brings freshness, and the cheese ties it all together with creamy goodness. It’s perfect for meal prep, great for feeding a crowd, and always hits the spot when I want something warm and filling without much effort.

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 broccoli florets

• Onion, chopped

• Garlic, minced

• Vegetable or chicken broth

• Cheddar cheese, shredded

• Heavy cream or half-and-half

• Butter

• Salt and black pepper

• Optional: carrots (for added color and sweetness), crushed red pepper flakes (for a little heat)

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 stir in the broccoli florets and let them cook until tender but still bright green.

3. Once the broccoli is soft, I use an immersion blender to puree part of the soup directly in the crockpot—just enough to thicken it while keeping some chunks for texture.

4. I stir in the shredded cheddar, cream, and a bit of butter until everything is smooth and melted.

5. I taste and adjust seasoning, then let the soup sit on warm for 10–15 minutes before serving.

Servings and timing

This recipe makes about 6 servings. It takes just 10–15 minutes to prep and then cooks for 3–4 hours on high or 6–7 hours on low in the crockpot.

Variations

Sometimes I add cooked bacon bits or ham for a smoky flavor. If I want extra creaminess, I blend in a spoonful of cream cheese. For a lighter version, I use milk instead of cream and low-fat cheese. And when I’m craving more veggies, I toss in diced carrots or cauliflower for an extra boost.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave, stirring occasionally to keep the cheese from separating. This soup also freezes well—I let it cool completely, then store it in freezer-safe containers for up to 2 months.

FAQs

Can I use frozen broccoli?

Yes. I add it during the last 30 minutes of cooking, just like fresh. It softens quickly and blends right in.

Can I make this soup vegetarian?

Absolutely. I just use vegetable broth and skip any meat-based add-ins. It’s still rich and flavorful on its own.

How do I keep the cheese from clumping?

I always add the cheese after the soup has been slightly cooled from boiling. Stirring it in slowly helps it melt smoothly without clumping.

Do I have to peel the potatoes?

I usually peel them for a smoother texture, but if I’m using thin-skinned potatoes like Yukon golds, I sometimes leave the skin on for a more rustic feel.

Can I fully blend the soup?

Yes. If I want a silky texture, I blend the entire batch until completely smooth. I just make sure to do it in batches if I’m using a regular blender.

Conclusion

Crockpot Potato Broccoli Cheddar Soup is one of those cozy, set-it-and-forget-it meals that never disappoints. It’s creamy, cheesy, and packed with comforting flavors that make me feel warm and full. Whether I’m making it for a weeknight dinner or freezing it for later, it’s always a favorite in my kitchen.