Crockpot Potato Broccoli Cheddar Soup

The creamy richness of the broccoli cheddar soup comes together beautifully with the heartiness of potatoes in this Crockpot version. As the soup slowly simmers away in your slow cooker, the potatoes soften to a melt-in-your-mouth texture, perfectly absorbing all those savory flavors from the broth and seasonings. The broccoli, cooked just right, adds a satisfying crunch while soaking up all that cheesy goodness. There’s something about the way the cheddar cheese melds with the tender veggies that makes each spoonful feel like a warm hug on a chilly evening.

What’s great about this recipe is how easy it is to customize. If you’re a fan of extra cheesy, go ahead and toss in a little more cheese during the final stage of cooking. Want to take it up a notch? Try adding crispy bacon crumbles on top or a dollop of sour cream for a tangy twist. I also love serving it with a side of toasted bread to scoop up every last drop—it’s like dipping your favorite grilled cheese sandwich into the soup itself.

This Crockpot Potato Broccoli Cheddar Soup has a way of bringing people together around the table. Whether you’re making it for a family dinner or hosting friends on a cozy night in, it’s the kind of dish that invites you to linger, chat, and savor the simple joys of comfort food. And trust me, the leftovers (if you have any!) are just as delicious the next day.

Key Ingredients in Crockpot Potato Broccoli Cheddar Soup

Each ingredient in this soup plays a crucial role in creating that perfect balance of creamy, cheesy, and hearty goodness. From the comforting potatoes to the vibrant broccoli, these simple ingredients come together to make something truly special. Let’s take a closer look at each one:

• Potatoes
  The potatoes are the heart of this soup, giving it that satisfying, creamy texture. They absorb all the flavors of the broth and seasonings as they cook, becoming incredibly tender and almost melt-in-your-mouth. They’re the perfect base for soaking up all the cheesy goodness!
• Broccoli
  Broccoli adds not only a burst of color but also a fresh, slightly crunchy texture that balances the richness of the cheese. When cooked just right, it’s tender without losing that satisfying bite. Plus, it soaks up all the savory flavors of the soup.
• Cheddar Cheese
  Cheddar cheese is the star of this dish, bringing that signature creamy, sharp flavor that makes every spoonful extra delicious. As it melts into the soup, it creates that velvety, cheesy texture that we all crave in a comfort food dish like this.
• Chicken Broth
  Chicken broth forms the flavorful base of the soup, adding depth and savory richness to the mix. It helps tie all the ingredients together while infusing the potatoes and broccoli with even more flavor as they cook in the Crockpot.
• Heavy Cream
  Heavy cream gives the soup its luxurious, creamy consistency. It enriches the broth and adds a silky smooth texture that makes each bite feel indulgent without being overly heavy.
• Garlic
  Garlic provides a fragrant, aromatic foundation of flavor that complements the richness of the cheese and cream. It brings a bit of warmth and depth to the soup, elevating the overall flavor profile.
• Onion
  Onion adds a savory sweetness that deepens the flavor of the soup. It softens as it cooks, releasing its natural sugars, which balance out the richness of the cheddar cheese and cream.
• Carrots
  Carrots offer a touch of natural sweetness and color to the soup. When sliced thin, they soften nicely and add a slight crunch, giving the soup an added layer of texture.
• Salt & Pepper
  Simple but essential, salt and pepper help bring out the natural flavors of the ingredients. A pinch of each adds just the right amount of seasoning to make every bite pop with flavor.
• Thyme
  Thyme adds a subtle herbal note that enhances the savory qualities of the soup. Its earthy, slightly floral flavor pairs wonderfully with the other ingredients, making it a perfect seasoning choice for this dish.

How to Make Crockpot Potato Broccoli Cheddar Soup

• STEP 1: Prepare the Vegetables
  Start by peeling and dicing the potatoes into small cubes. You want them to cook evenly and absorb all that delicious broth! Then, chop the broccoli into florets—no need to go too small, as they’ll cook down a bit but still hold their shape. Slice the carrots into thin rounds, and dice the onion and garlic. Set all your veggies aside, ready to go!
• STEP 2: Combine Ingredients in the Crockpot
  In the Crockpot, add your diced potatoes, chopped broccoli, carrots, onion, and garlic. Pour in the chicken broth, followed by the heavy cream. Stir everything together, making sure all the ingredients are well mixed. Sprinkle in a pinch of salt, pepper, and thyme to start building those comforting flavors.
• STEP 3: Set the Crockpot
  Cover the Crockpot and set it to cook on low for 6–7 hours, or on high for 3–4 hours. During this time, the potatoes will soften, the veggies will meld together, and the flavors will develop beautifully. If you have the time, low and slow will give you the creamiest results!
• STEP 4: Blend Part of the Soup
  Once the cooking time is up, use a potato masher or immersion blender to gently mash or blend about half of the soup. This will create a creamy, thick texture, while still leaving some chunky potatoes and veggies for added texture. If you prefer a completely smooth soup, go ahead and blend it all!
• STEP 5: Add the Cheese
  Stir in the cheddar cheese until it’s fully melted and the soup becomes luxuriously creamy. You can add a little more cheese at this point if you’re craving that extra cheesy goodness. Taste the soup and adjust the seasoning with more salt, pepper, or thyme if needed.
• STEP 6: Stir in the Broccoli
  Now, gently fold in the cooked broccoli florets. Since the broccoli will already be tender from the slow cooking, you just want to heat it through and let it absorb the cheese and broth. Give everything a final stir, and let it cook for an additional 10-15 minutes on low to ensure all the flavors come together.
• STEP 7: Serve and Enjoy
  Once the soup is ready, ladle it into bowls and garnish with your favorite toppings—whether that’s crispy bacon, a dollop of sour cream, or a sprinkle of extra cheddar. Serve with a side of warm, crusty bread for dipping and enjoy!

Serving Suggestions for Crockpot Potato Broccoli Cheddar Soup

• Topped with Crispy Bacon
  For an extra layer of flavor and crunch, sprinkle crispy bacon crumbles on top of each bowl. The salty, smoky bacon pairs perfectly with the creamy soup and adds a satisfying contrast to the soft veggies. Trust me, it’s like the soup just leveled up!
• With a Side of Grilled Cheese
  You can never go wrong with the classic combo of soup and grilled cheese. Make a couple of golden, melty grilled cheese sandwiches, cut them into dunkable strips, and serve them alongside your soup for the ultimate comfort food experience. It’s a match made in heaven.
• Garnished with Fresh Herbs and Sour Cream
  For a fresh twist, garnish your soup with a dollop of tangy sour cream and a sprinkle of fresh herbs like parsley or chives. The sour cream adds a nice contrast to the richness, and the herbs brighten everything up. It’s a simple but effective way to add some extra flair!

Each of these suggestions is a great way to make this soup even more delightful, but don’t forget to get creative and make it your own. Happy eating!

How to Store Crockpot Potato Broccoli Cheddar Soup

Once you’ve enjoyed your cozy bowl of soup, you’ll want to make sure the leftovers stay just as delicious. To keep the soup fresh, let it cool to room temperature before storing it in an airtight container. This helps prevent condensation and keeps the flavors intact. You can easily store the soup in the fridge for up to 3-4 days. Just reheat it gently on the stove over low heat, stirring occasionally to make sure it heats through evenly.

If you’re planning to keep it for a longer period, the freezer is your best friend. Transfer the cooled soup into freezer-safe bags or containers, leaving a bit of space at the top since the soup will expand as it freezes. This will keep it fresh for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and reheat on the stove. The creaminess might need a little extra stirring as it warms up, but it’ll still be just as comforting as the first time you made it.

Another great trick for busy days is to store individual portions. This way, you can grab a single serving whenever you need a quick, comforting meal. It’s perfect for lunch or a busy evening when you don’t have time to cook. Just be sure to reheat it gently to avoid separating the creamy texture.

Conclusion

And there you have it, friends! This Crockpot Potato Broccoli Cheddar Soup is everything you could want in a comforting meal. With its creamy texture, cheesy goodness, and tender veggies, it’s the perfect dish for chilly nights, family gatherings, or whenever you just need something that feels like a warm hug. Whether you make it exactly as written or customize it with your own toppings and twists, you really can’t go wrong.

I hope this recipe fills your kitchen with delicious smells and brings some cozy vibes to your table. If you give it a try, I’d love to hear how it turns out! Did you add extra cheese, or maybe some crispy bacon on top? Drop me a comment or ask me anything—I’m always here to help and chat about food. Until next time, happy cooking!

Print Recipe

Crockpot Potato Broccoli Cheddar Soup

Author: Emily Roberts Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 4 hrs Rest Time 10 mins Total Time 4 hrs 25 mins

Calories: 350

Description

This creamy, comforting Crockpot Potato Broccoli Cheddar Soup is the ultimate cozy bowl of goodness. With tender potatoes, vibrant broccoli, and rich cheddar, it's a perfect balance of savory, cheesy warmth that will have you coming back for more!

Ingredients

Scale

1/2x 1x 2x 3x

• 4 medium potatoes, peeled and diced

• 3 cups broccoli florets

• 1 medium onion, diced

• 3 cloves garlic, minced

• 4 cups chicken broth

• 1 cup whole milk

• 2 cups shredded cheddar cheese

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• ¹⁄₂ teaspoon paprika

• ¹⁄₄ teaspoon ground mustard

• 1 tablespoon olive oil

• 1 tablespoon butter

Instructions

1. Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and the oil is warm.
2. Add the diced onion and cook, stirring occasionally, for about 4 to 5 minutes, or until the onion becomes soft and translucent.
3. Add the minced garlic to the skillet and cook for another 1 to 2 minutes, stirring constantly to prevent the garlic from burning.
4. Transfer the cooked onion and garlic mixture to the crockpot.
5. Peel the potatoes and cut them into small, even dice, about 1-inch pieces.
6. Add the diced potatoes to the crockpot.
7. Place the broccoli florets into the crockpot with the potatoes and onions.
8. Pour the chicken broth into the crockpot, making sure that the ingredients are just covered by the liquid.
9. Add the salt, black pepper, paprika, and ground mustard to the crockpot.
10. Stir all of the ingredients together in the crockpot to combine them evenly.
11. Cover the crockpot with the lid and set it to cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, until the potatoes and broccoli are tender.
12. Once the soup is finished cooking, use a potato masher to mash some of the potatoes in the crockpot to thicken the soup to your desired consistency, leaving some chunks for texture.
13. Pour the whole milk into the crockpot and stir it in until well combined with the soup.
14. Gradually add the shredded cheddar cheese, a little at a time, stirring constantly until the cheese has completely melted and the soup is smooth and creamy.
15. Taste the soup and adjust the seasoning with more salt and pepper if necessary.
16. Let the soup sit for a few minutes to allow the flavors to meld together before serving.
17. Serve the soup hot with additional shredded cheddar cheese on top, if desired.

Note

• To speed up prep, use pre-diced potatoes or frozen broccoli florets.
• For a creamier texture, replace the whole milk with half-and-half or heavy cream.
• Add cooked bacon crumbles or ham for extra flavor and protein.
• You can also use vegetable broth for a vegetarian version of the soup.
• Top the soup with a dollop of sour cream or a sprinkle of fresh herbs like parsley for added garnish.

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