When the weather turns chilly, there’s nothing more satisfying than a warm, creamy bowl of soup. Our Crockpot Potato Broccoli Cheddar Soup is the perfect solution for a cozy meal that’s both hearty and nutritious. Packed with tender potatoes, fresh broccoli, and a rich cheddar cheese sauce, this slow-cooked dish is sure to become a family favorite. Whether you’re serving it for a weeknight dinner or bringing it to a potluck, this easy recipe delivers comfort in every spoonful.

Why You’ll Love Crockpot Potato Broccoli Cheddar Soup

Hands-off Cooking: Thanks to the crockpot, this recipe requires minimal prep time. Simply chop your ingredients, toss them into the slow cooker, and let it do the rest!
Creamy and Delicious: The combination of creamy potatoes, fresh broccoli, and melted cheddar cheese creates the ultimate flavor-packed soup.
Perfect for Any Occasion: Serve this hearty soup as a main course with some crusty bread or as a side dish to complement any meal.
Healthy Comfort Food: Loaded with nutritious vegetables like potatoes and broccoli, this soup is a comforting yet wholesome dish that can be enjoyed without guilt.

Ingredients You Need for Crockpot Potato Broccoli Cheddar Soup

For the Soup:

4 medium potatoes, peeled and diced
2 cups fresh broccoli florets
1 medium onion, chopped
2 cloves garlic, minced
4 cups low-sodium chicken or vegetable broth
1 cup milk (or heavy cream for a richer texture)
1 cup shredded cheddar cheese
Salt and pepper, to taste
1/2 teaspoon dried thyme (optional)

For the Garnish:

Extra shredded cheddar cheese
Crumbled bacon (optional)
Chopped green onions (optional)
A dollop of sour cream (optional)

How to Make Crockpot Potato Broccoli Cheddar Soup

Step 1: Prepare the Ingredients

Start by peeling and dicing the potatoes into small cubes. Chop the broccoli into florets, making sure they’re not too large to cook evenly in the crockpot. Chop the onion and mince the garlic.

Step 2: Add Ingredients to the Crockpot

Place the diced potatoes, chopped broccoli, onion, and garlic into the slow cooker. Pour in the chicken or vegetable broth, ensuring the vegetables are covered. Add a pinch of salt, pepper, and dried thyme (if using) for flavor.

Step 3: Cook the Soup

Set the crockpot to low and cook for 6–7 hours or on high for 3–4 hours, until the potatoes are tender and the broccoli is cooked through.

Step 4: Mash the Potatoes

Once the soup is done cooking, use a potato masher or immersion blender to mash the potatoes in the crockpot. You can make it as smooth or chunky as you like, depending on your preference.

Step 5: Add Milk and Cheese

Stir in the milk (or heavy cream if you want an even richer soup) and shredded cheddar cheese. Stir until the cheese is melted and the soup becomes creamy.

Step 6: Final Seasoning

Taste and adjust the seasoning with more salt and pepper if needed.

Step 7: Serve and Garnish

Ladle the soup into bowls and top with extra shredded cheddar cheese, crumbled bacon, chopped green onions, or a dollop of sour cream for extra richness.

Tips for the Perfect Crockpot Potato Broccoli Cheddar Soup

Customize Your Veggies: Feel free to add other vegetables like carrots or cauliflower for an extra boost of nutrition and flavor.
Make it Gluten-Free: This recipe is naturally gluten-free, but be sure to double-check that the broth and any other ingredients you use are certified gluten-free.
Use Sharp Cheddar: For a bolder, more intense flavor, opt for sharp cheddar cheese.
Thicken the Soup: If you like your soup thicker, you can add a slurry of cornstarch and water or use an immersion blender to puree a portion of the soup.

How to Store and Reheat Crockpot Potato Broccoli Cheddar Soup

Store: Allow the soup to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3–4 days.
Reheat: To reheat, warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave for 1-2 minutes, stirring halfway through.

Frequently Asked Questions (FAQs)

Can I make this soup ahead of time?

Yes! This soup actually tastes even better the next day as the flavors continue to meld. You can make it a day ahead and reheat it when you’re ready to serve.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. However, note that the texture of the cream and cheese might change slightly after freezing and reheating.

How can I make this soup dairy-free?

To make the soup dairy-free, substitute the milk and cheese with plant-based alternatives like almond milk and dairy-free cheese.

Final Thoughts

Our Crockpot Potato Broccoli Cheddar Soup is the ultimate cozy meal for those busy weeknights or chilly weekends. With minimal effort and simple ingredients, you’ll have a creamy, satisfying soup that’s both delicious and nutritious. So grab your crockpot, gather your ingredients, and enjoy this comforting soup with your loved ones!

Serving and Storage Tips for Crockpot Potato Broccoli Cheddar Soup

Serving Tips:

Pair with Crusty Bread: This soup pairs wonderfully with a slice of crusty bread, perfect for dipping. You can also serve it with grilled cheese sandwiches for a comforting and classic combo.
Add Extra Toppings: Make the soup even more indulgent with additional toppings like crispy bacon, a sprinkle of shredded cheddar cheese, fresh herbs (such as parsley or thyme), or a swirl of sour cream.
Serve with a Salad: For a well-rounded meal, serve the soup alongside a light green salad, such as a simple arugula or mixed greens salad with a light vinaigrette.
Make it a Meal: This soup is hearty enough to be served as a main dish. Add a protein like rotisserie chicken or crispy bacon on top for extra flavor and substance.
Garnish with Green Onions: A sprinkle of freshly chopped green onions adds a pop of color and a mild oniony flavor that enhances the richness of the soup.

Storage Tips:

Refrigeration: Allow the soup to cool to room temperature before storing it in an airtight container. Store in the refrigerator for up to 3–4 days. Make sure to stir it well before serving, as the soup may thicken when chilled.
Freezing: To freeze the soup, let it cool completely and transfer it to a freezer-safe container. It can be frozen for up to 3 months. For best results, leave some room at the top of the container for the soup to expand as it freezes.
Reheating: When reheating, gently warm the soup on the stovetop over medium heat, stirring occasionally to prevent it from sticking to the bottom of the pot. If the soup has thickened too much after refrigeration or freezing, you can add a splash of milk or broth to thin it out. You can also reheat individual servings in the microwave for 1-2 minutes, stirring halfway through.
Avoid Over-Freezing: While freezing is a great option for storing this soup, it’s best not to freeze it for too long. The texture of the cheese and cream may change slightly when frozen, so it’s ideal to enjoy the soup within 3 months for the best flavor and texture.

With these serving and storage tips, you can enjoy this comforting Crockpot Potato Broccoli Cheddar Soup for days to come!

1. Can I make Crockpot Potato Broccoli Cheddar Soup ahead of time?
Yes, this soup actually tastes even better the next day as the flavors continue to meld. You can make it a day ahead and simply reheat it when you’re ready to serve.

2. Can I freeze this soup for later?
Yes, you can freeze this soup for up to 3 months. However, keep in mind that the texture of the cheese and cream may change slightly after freezing and reheating. To reheat, gently warm it on the stovetop and add a little extra milk or broth to achieve the desired consistency.

3. Can I make this soup dairy-free?
Yes! To make the soup dairy-free, substitute the milk with a plant-based option, like almond or coconut milk, and use dairy-free cheddar cheese. The soup will still be creamy and delicious.

4. Can I add extra vegetables to this soup?
Absolutely! Feel free to add extra vegetables like carrots, cauliflower, or even leeks for added flavor and nutrition. Just chop them into small pieces so they cook evenly with the potatoes and broccoli.

Crockpot Potato Broccoli Cheddar Soup

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This creamy Crockpot Potato Broccoli Cheddar Soup is a comforting dish packed with tender potatoes, flavorful broccoli, and rich cheddar cheese. It’s a hearty, easy-to-make soup perfect for busy weeknights or cozy weekends.

Author: xqppw
Prep Time: 15 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Total Time: 6-8 hours 15 minutes
Category: Soup
Cuisine: American

Ingredients

Scale

Serves 6-8:

4 medium potatoes (about 2 lbs / 900 g), peeled and diced
3 cups (720 ml) broccoli florets (fresh or frozen)
1 medium onion, diced
3 cloves garlic, minced
4 cups (960 ml) chicken or vegetable broth
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1 cup (240 ml) heavy cream or half-and-half
2 cups (200 g) shredded sharp cheddar cheese
2 tablespoons all-purpose flour (for thickening, optional)
2 tablespoons butter (optional, for richness)
For garnish (optional):
- Crumbled bacon
- Additional shredded cheddar cheese
- Chopped green onions

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Instructions

Prepare the base:
- Add the diced potatoes, broccoli, onion, garlic, chicken broth, salt, pepper, and smoked paprika (if using) to the crockpot. Stir to combine.
Cook the soup:
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes and broccoli are tender.
Blend for creaminess (optional):
- For a creamier texture, use an immersion blender to partially blend the soup directly in the crockpot. Alternatively, transfer about half of the soup to a blender, blend until smooth, and return it to the crockpot.
Add cream and cheese:
- Stir in the heavy cream (or half-and-half) and shredded cheddar cheese. If you’d like a thicker soup, whisk the flour into the cream before adding it to the crockpot. Stir until the cheese is melted and fully incorporated.
Finish and serve:
- Taste and adjust seasoning with additional salt and pepper if needed. For added richness, stir in the butter just before serving.
- Ladle the soup into bowls and garnish with crumbled bacon, more cheddar cheese, and chopped green onions if desired.

Notes

For a lighter version, substitute heavy cream with milk or evaporated milk.
Add more vegetables like carrots or celery for extra flavor and nutrition.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop to avoid curdling.