There’s nothing quite as comforting as a warm bowl of Crockpot Potato Broccoli Cheddar Soup on a cozy day. Creamy, cheesy, and packed with tender potatoes and fresh broccoli, this slow-cooker soup delivers restaurant-style flavor with almost no effort. Everything simmers gently in the crockpot, allowing the ingredients to blend into a rich, velvety soup that’s perfect for busy weekdays, meal prep, or relaxed family dinners.
This is the kind of recipe that feels indulgent but is made with simple, familiar ingredients—and the slow cooker does most of the work for you.
Why You’ll Love Crockpot Potato Broccoli Cheddar Soup
- Ultra-creamy texture without constant stirring
- One slow cooker, minimal cleanup
- Family-friendly and filling
- Perfect for meal prep and leftovers
- Comfort food that never goes out of style
Ingredients You’ll Need
Crockpot Potato Broccoli Cheddar Soup Ingredients Table
| Ingredient | Quantity | Purpose |
|---|---|---|
| Russet or Yukon gold potatoes (peeled & diced) | 4 cups | Hearty base |
| Broccoli florets (fresh or frozen) | 3 cups | Fresh veggie flavor |
| Onion (diced) | 1 medium | Savory base |
| Garlic (minced) | 3 cloves | Aromatic depth |
| Carrots (optional, diced) | 1 cup | Color & sweetness |
| Chicken or vegetable broth | 4½ cups | Soup base |
| Milk or half-and-half | 1½ cups | Creaminess |
| Cream cheese (softened) | 4 oz | Silky texture |
| Sharp cheddar cheese (freshly shredded) | 2½ cups | Bold cheesy flavor |
| Butter | 2 tbsp | Richness |
| Paprika | ½ tsp | Warm flavor |
| Nutmeg (optional) | Pinch | Enhances cheese |
| Salt & black pepper | To taste | Seasoning |
| Bacon bits / green onions (optional) | For garnish | Extra flavor |
How to Make Crockpot Potato Broccoli Cheddar Soup (Extra Detailed Steps)
1. Prep and Layer the Vegetables
Start by peeling and dicing the potatoes into small, even cubes (about ¾-inch). Uniform size is key for even cooking and a creamy final texture.
Add the potatoes to the bottom of the crockpot, followed by:
- Diced onion
- Minced garlic
- Diced carrots (if using)
Placing potatoes on the bottom ensures they soften properly in the broth.
👉 Pro Tip: Even cuts = no crunchy potatoes later.
2. Add Broth and Seasonings
Pour in the chicken or vegetable broth until the vegetables are mostly covered. Add:
- Paprika
- Nutmeg (optional)
- Salt and black pepper
Stir gently to distribute seasonings without breaking up the potatoes.
👉 Flavor Tip: Hold back slightly on salt—cheddar cheese adds saltiness later.
3. Slow Cook Until Tender
Cover the crockpot and cook until the potatoes are fork-tender:
- LOW: 6–7 hours (best flavor)
- HIGH: 3–4 hours (faster option)
Avoid lifting the lid frequently—each peek releases heat and extends cooking time.
👉 Visual Cue: Potatoes should mash easily with a fork.
4. Add the Broccoli
About 30–45 minutes before the end of cooking, add the broccoli florets. Stir gently and re-cover.
This timing keeps the broccoli:
- Bright green
- Tender, not mushy
- Fresh-tasting
👉 Frozen broccoli works too—add during the last 30 minutes.
5. Blend for the Perfect Texture
Once potatoes are fully tender, use an immersion blender to blend part of the soup directly in the crockpot.
Blend until:
- Mostly smooth
- Small potato chunks remain for texture
If using a regular blender, blend in batches and return soup to the crockpot.
👉 Texture Control: More blending = smoother soup.
6. Add Dairy for Creaminess
Reduce heat to LOW. Stir in:
- Butter
- Milk or half-and-half
- Softened cream cheese
Stir until fully melted and smooth. This creates the luxurious, creamy base.
👉 Important: Never add dairy on HIGH—it may curdle.
7. Add the Cheddar Cheese
Gradually stir in the freshly shredded cheddar cheese, one handful at a time, allowing each addition to melt completely before adding more.
This slow method prevents clumps and keeps the soup silky smooth.
👉 Cheese Tip: Always shred your own cheddar for best melting.
8. Final Simmer
Cover and cook on LOW for 15–20 minutes, just until the soup thickens and everything is perfectly blended.
Taste and adjust seasoning with salt and pepper as needed.
9. Serve
Ladle hot soup into bowls and garnish with:
- Extra shredded cheddar
- Bacon bits
- Green onions
Serve with crusty bread, garlic toast, or crackers.
Tips for the Best Results
- Use starchy potatoes for creaminess
- Add broccoli late to avoid mushy texture
- Shred cheese fresh for smooth melting
- Soup thickens as it cools
Variations & Substitutions
- Add cooked chicken or ham for protein
- Use smoked cheddar for deeper flavor
- Make vegetarian with vegetable broth
- Lighten it up with milk instead of cream
Storage & Reheating
Refrigerator:
Store in an airtight container for up to 4 days.
Freezer:
Freeze without cheese for best texture. Add cheese after reheating.
Reheating:
Reheat gently on stovetop or microwave, stirring often.
Frequently Asked Questions
Can Crockpot Potato Broccoli Cheddar Soup be made ahead?
Yes—flavors improve the next day.
Is this soup very thick?
It’s creamy and hearty. Add broth to thin if needed.
Can I skip cream cheese?
Yes, but it adds extra smoothness.
Can I use frozen broccoli?
Absolutely. Add during the last 30 minutes.
Conclusion
If you’re looking for a cozy, foolproof soup that delivers rich flavor with minimal effort, Crockpot Potato Broccoli Cheddar Soup is a must-make. Creamy, comforting, and endlessly satisfying, this slow-cooker classic is perfect for busy days and chilly nights alike.