If you’re searching for a cozy, comforting meal that practically cooks itself, look no further than Crockpot Potato Broccoli Cheddar Soup. This creamy, cheesy soup is the ultimate comfort food with tender potatoes, vibrant broccoli, and sharp cheddar swirling together in a velvety broth. The best part? Your slow cooker does all the heavy lifting, so you can savor big flavors with minimal effort—perfect for busy nights or lazy weekends alike!
Ingredients You’ll Need
Transforming simple ingredients into a soul-warming bowl of Crockpot Potato Broccoli Cheddar Soup is almost magical. Each ingredient brings its own delicious note—whether it’s earthiness, creaminess, or a pop of color—and together, they create something truly special.
- Russet potatoes (4 cups, peeled and diced): These starchy potatoes cook down to a creamy texture that thickens the soup beautifully.
- Broccoli florets (3 cups, fresh or frozen): The star green veggie not only adds nutrients and color but lends a gentle flavor that pairs perfectly with cheddar.
- Yellow onion (1 small, chopped): For subtle sweetness and irresistible aroma throughout the soup.
- Garlic (2 cloves, minced): Infuses the broth with savory depth and warmth.
- Vegetable broth (3 cups): Forms the flavorful base, keeping the soup vegetarian and letting the veggies shine.
- Milk (1 cup): Adds creamy richness without making the soup too heavy; whole or 2% both work beautifully.
- Heavy cream (1 cup): For that luxurious, spoon-coating texture—swap for half-and-half if you like it lighter.
- Shredded sharp cheddar cheese (2 cups): The bold, tangy kick that ties everything together. Don’t skimp on quality here!
- Dried thyme (1/2 teaspoon): This herb adds a subtle earthy note that complements the veggies and cheese.
- Salt (1/2 teaspoon): Brings out all the flavors—taste and adjust to your liking.
- Black pepper (1/4 teaspoon): For a gentle bit of warmth in every bite.
- Unsalted butter (2 tablespoons): Whisked in at the end for extra silkiness and richness.
How to Make Crockpot Potato Broccoli Cheddar Soup
Step 1: Load Up Your Crockpot
Start by layering the diced potatoes, broccoli florets, chopped onion, minced garlic, dried thyme, salt, pepper, and vegetable broth into your slow cooker. This hands-off prep is the beauty of Crockpot Potato Broccoli Cheddar Soup: just pile in the ingredients and let the magic begin!
Step 2: Slow Cook Until Tender
Pop the lid on your slow cooker and set it to cook—low for 6 to 7 hours, or high for 3 to 4 hours. As your home fills with the irresistible aromas of simmering veggies, rest easy knowing this soup needs no babysitting. You’ll know it’s ready when the potatoes and broccoli are fork-tender and ready to blend.
Step 3: Blend to Perfection
Once the veggies have had their time to get to know each other, it’s blending time! Use an immersion blender directly in the crockpot for easy cleanup, or transfer to a blender in batches. You can make the soup silky smooth or leave it a little rustic and chunky—totally up to your mood!
Step 4: Stir in Dairy and Cheese
Swirl the milk, heavy cream, and butter into your blended soup for instant creaminess. Gradually add the shredded sharp cheddar cheese, stirring slowly to help it melt smoothly and create that iconic cheddar flavor. Within minutes, your soup will achieve its signature velvety, golden richness.
Step 5: Simmer and Serve
Let your Crockpot Potato Broccoli Cheddar Soup heat gently on low for another 10 to 15 minutes, just so everything melds together. Ladle it into bowls, gather your favorite toppings, and get ready for big smiles around the table!
How to Serve Crockpot Potato Broccoli Cheddar Soup
Garnishes
Garnishing isn’t just for looks—toppings like extra shredded cheddar, a sprinkle of chives, crispy crumbled bacon (if you’re not strictly vegetarian), or a dollop of sour cream each add a burst of flavor and texture. A dash of freshly cracked black pepper or a swirl of cream can take your bowl to that next restaurant-worthy level.
Side Dishes
This soup all but begs for some crusty bread or homemade garlic knots for dunking. If you’re feeling fancy, pair it with a crisp salad dressed with lemony vinaigrette, or bake up some flaky puff pastry twists for a playful touch.
Creative Ways to Present
Serve your Crockpot Potato Broccoli Cheddar Soup in bread bowls for a cozy twist that makes any meal feel like a special occasion. For gatherings, ladle it into small mugs or shooters for a fun appetizer, or try topping baked potatoes with a ladleful of this creamy soup for a double-comfort main dish.
Make Ahead and Storage
Storing Leftovers
To keep your soup fresh, let it cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days—just enough time to enjoy cozy leftovers for lunch or a quick dinner later in the week.
Freezing
Yes, you can freeze Crockpot Potato Broccoli Cheddar Soup! Just portion it into freezer-safe containers, leaving space for expansion, and freeze for up to 2 months. The texture may change slightly upon thawing due to the dairy, but a good stir while reheating revives it nicely.
Reheating
For best results, reheat gently on the stovetop over low heat, stirring frequently to keep it smooth and creamy. If reheating from frozen, thaw overnight in the fridge first. Add a splash of broth or milk if the soup becomes too thick during reheating.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works just as well as fresh in this recipe and is a great time saver. Add it directly to the crockpot—no need to thaw first.
What’s the best way to make this soup lighter?
If you’re looking for a lighter version, substitute the heavy cream with half-and-half or add extra milk instead. The soup stays creamy and delicious, just a touch less rich.
Is it possible to make Crockpot Potato Broccoli Cheddar Soup gluten-free?
Yes! This recipe is naturally gluten-free as written. Just be sure the broth and cheese you use don’t contain hidden gluten if you’re sensitive.
Can I add other veggies or proteins?
Definitely! Stir in extra veggies like carrots or cauliflower, or add cooked, shredded chicken or ham for a protein boost. Just be sure to adjust the seasoning as needed before serving.
How do I prevent the cheese from clumping in the soup?
The secret is to add the cheese gradually and stir constantly once the dairy is in and the soup is hot but not boiling. This ensures the cheddar melts evenly, creating that dreamy, smooth finish you want in every bowl of Crockpot Potato Broccoli Cheddar Soup.
Final Thoughts
Every spoonful of Crockpot Potato Broccoli Cheddar Soup is comforting, flavorful, and deeply satisfying—exactly what you crave on chilly evenings or busy days. If you haven’t tried making soup in your slow cooker, now is the perfect time to start. Gather your ingredients, trust the process, and treat yourself to a bowl of pure homemade bliss!
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Crockpot Potato Broccoli Cheddar Soup Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Crockpot Potato Broccoli Cheddar Soup is a comforting and creamy dish perfect for chilly days. With the earthy flavors of potatoes and broccoli combined with the richness of cheddar cheese, it’s a hearty soup that’s easy to make in a slow cooker.
Ingredients
Potato Mixture:
- 4 cups peeled and diced russet potatoes
- 3 cups broccoli florets (fresh or frozen)
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable broth
Cheese Mixture:
- 1 cup milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
Instructions
- Add the diced potatoes, broccoli, onion, garlic, dried thyme, salt, pepper, and vegetable broth to the crockpot. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the vegetables are tender.
- Once cooked, use an immersion blender to blend the soup to your desired consistency, or leave it chunky. Stir in the milk, heavy cream, and butter.
- Gradually add the shredded cheddar cheese, stirring constantly until fully melted and smooth. Let the soup heat through for another 10–15 minutes on low, then serve warm.
Notes
- You can use half-and-half in place of the cream for a lighter version.
- For added texture, reserve some of the broccoli florets to stir in at the end without blending.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
