Craving a bowl of creamy, dreamy comfort that feels like a warm hug in a bowl? Crockpot Potato Broccoli Cheddar Soup delivers just that — a velvety blend of savory cheese, fluffy potatoes, and tender broccoli, all swimming together in a flavor-packed, soothing broth. I still remember the first time our kitchen filled with the inviting aroma as this soup cooked away quietly in the slow cooker. It was one of those chilly evenings, and the anticipation in my family was palpable! What makes this recipe truly special is how incredibly easy it is (the crockpot does most of the heavy lifting), yet it’s packed with the kind of flavor you’d expect from a fancy bistro.
If you’re a fan of my Cozy Chicken and Rice Soup, you’ll adore how uncomplicated and family-friendly this broccoli cheddar potato version is. With just a handful of approachable ingredients, little prep, and a straightforward cooking method, it’s a great weeknight solution. Ready to unlock the secret to a creamy, dreamy soup that’ll have everyone asking for seconds? Let’s get cooking!
What is Crockpot Potato Broccoli Cheddar Soup?
Ever wondered how a simple name like Crockpot Potato Broccoli Cheddar Soup can get your stomach rumbling? The secret’s all in the name—three amazing ingredients, one magical slow-cooking method, and a classic comfort food twist! No complicated jargon here; it’s just hearty potato meeting cheerful broccoli, all getting cozy in a bubbly bath of cheddar cheese. I once joked that if “the way to a man’s heart is through his stomach,” this soup comes with a built-in shortcut! Who can resist the creamy richness developed while you barely lift a finger? So go ahead, give this recipe a try, and let your slow cooker work its wonders.
Why You’ll Love This
What makes Crockpot Potato Broccoli Cheddar Soup truly irresistible? First, it’s a set-it-and-forget-it wonder. Pop in your ingredients, let the slow cooker do its thing, and come back to a soup that’s luxuriously creamy with every spoonful. Second, it’s budget-friendly! By skipping the restaurant lines and making this at home, you enjoy rich flavors for a fraction of the cost, using simple pantry staples and fresh produce. And third—the toppings! Whether you sprinkle on crispy bacon, a dash of green onions, or a swirl of extra cheese, the add-ins make each bowl your own creation.
If you loved my Homemade Baked Potato Soup, you’ll find this recipe just as delightful, but with a healthy splash of green goodness. Give it a try—your taste buds (and wallet) will thank you!
How to Make Crockpot Potato Broccoli Cheddar Soup
Quick Overview
Crockpot Potato Broccoli Cheddar Soup is all about simplicity meeting sublime taste. With a quick 10-minute prep, you’ll toss all the ingredients into your trusty crockpot, and let the slow heat transform humble potatoes, broccoli, and cheddar into a thick, creamy, flavor-filled masterpiece. The addition of Velveeta cheese ensures a perfectly smooth finish, while the blend of two creamy soups helps every bite feel luscious and satisfying. Set aside about 10 minutes for prep and 5-6 hours for cooking—perfect for a busy weekday or lazy weekend.
Ingredients
- 32 oz frozen broccoli florets
- 2 Idaho potatoes, peeled and cubed
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced (about 1.5 teaspoons)
- 1 can (14 oz) chicken broth
- 1/4 stick (2 tablespoons) of butter
- 1 block (16 oz) Velveeta cheese, cubed
- 1 teaspoon flour
- Salt and pepper, to taste
Step-by-Step
- Begin by prepping your veggies: peel and cube the potatoes, thinly slice the onion, and mince your garlic.
- In your crockpot, layer the frozen broccoli, cubed potatoes, sliced onion, and minced garlic.
- Add the cream of chicken soup, cream of mushroom soup, and chicken broth over the vegetables.
- Gently stir in the butter and the flour. Mix everything together until well combined.
- Cover and cook on low for 5-6 hours (or on high for 3-4 hours), until the potatoes are fork-tender and the broccoli is very soft.
- About 30 minutes before serving, carefully stir in the cubed Velveeta cheese. Continue cooking, covered, until the cheese is fully melted and the soup is creamy.
- Taste and adjust with salt and pepper. For a smoother consistency, you can blend a portion of the soup using an immersion blender (optional).
- Serve hot, with your favorite toppings!
What to Serve Crockpot Potato Broccoli Cheddar Soup With
This soup is truly versatile and pairs beautifully with so many sides! For a complete comfort food meal, serve it with a slice of crusty artisan bread or a buttery garlic baguette—the perfect vessel for soaking up every drop of creamy goodness. A crisp green salad with a tangy vinaigrette adds a fresh balance to the rich soup. Or, for a cozier evening, add some homemade cornbread or savory scones. If you love dunking, try pretzel rolls or classic saltine crackers for crunch! For drinks, a crisp apple cider or light white wine works wonders.
Top Tips for Perfecting Crockpot Potato Broccoli Cheddar Soup
- Ingredient Swaps: Swap frozen broccoli for fresh if you have it on hand, or use Yukon gold potatoes for an even creamier texture.
- Cheese Choices: Velveeta melts seamlessly, but you can use sharp cheddar if you prefer a stronger flavor (just add a splash of cream to keep it smooth).
- Add Protein: Toss in some diced cooked chicken or bacon for a heartier meal.
- No Crockpot? You can make this on the stovetop by simmering on low and stirring frequently.
- Avoid Curds: Add cheese at the end so it melts gently and doesn’t curdle.
- Thickening: If you want a thicker soup, mash a portion of the potatoes before serving, or sprinkle in a bit more flour earlier in the process.
Storing and Reheating Tips
Leftovers of this cozy soup are every bit as delicious—if not more—after a day or two. To store, let the soup cool to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 4 days.
Reheating is easy: simply warm the soup gently over low heat on the stovetop, stirring occasionally, or microwave individual portions with a splash of milk to restore creaminess.
To freeze, cool the soup completely. Portion into freezer-safe bags or containers (leave a bit of space for expansion). Store for up to 3 months. Thaw overnight in the fridge, then reheat as above—stirring in fresh cheese, if desired, just before serving for best results.
FAQs
Can I use fresh broccoli instead of frozen?
Absolutely! Fresh broccoli works just as well—just chop it into small florets so it cooks thoroughly.
Can this recipe be made vegetarian?
Yes! Simply use vegetable broth and substitute the cream of chicken soup for another can of cream of mushroom (or cream of celery).
What kind of potatoes are best?
Idaho potatoes create a hearty, starchy base, but Yukon golds or russets also work beautifully for a creamy texture.
Is this soup gluten-free?
It can be! Ensure your canned soups and flour are gluten-free, or use cornstarch instead of flour as a thickener.
Can I add extra protein?
Yes! Stir in diced cooked chicken, turkey, or even ham during the last hour of cooking for added flavor and nutrition.
Conclusion
Crockpot Potato Broccoli Cheddar Soup is the kitchen hero of busy families and comfort food lovers alike. With its easy prep, rich flavors, and creamy texture, it’s sure to become a staple in your meal rotation. Whether you’re winding down after a long day or feeding a hungry crowd, this soup promises warmth and satisfaction with every spoonful. Give this recipe a try—and don’t forget to check out my other crowd-pleasing soups for more inspiration! Happy cooking!
Crockpot Potato Broccoli Cheddar Soup
Equipment
- Crockpot
Ingredients
Vegetables
- 32 oz Frozen broccoli florets
- 2 medium Idaho potatoes, peeled and cubed
Soups
- 1 can (10.5 oz) Cream of chicken soup
- 1 can (10.5 oz) Cream of mushroom soup
Aromatics
- 1 small Yellow onion, thinly sliced
- 2 cloves Garlic, minced (about 1.5 teaspoons)
Liquids
- 1 can (14 oz) Chicken broth
- 2 tablespoons Butter (1/4 stick)
Cheese
- 1 block (16 oz) Velveeta cheese, cubed
- 1 teaspoon Flour
- to taste Salt and pepper
Instructions
- Begin by prepping your veggies: peel and cube the potatoes, thinly slice the onion, and mince your garlic.
- In your crockpot, layer the frozen broccoli, cubed potatoes, sliced onion, and minced garlic.
- Add the cream of chicken soup, cream of mushroom soup, and chicken broth over the vegetables.
- Gently stir in the butter and the flour. Mix everything together until well combined.
- Cover and cook on low for 5-6 hours (or on high for 3-4 hours), until the potatoes are fork-tender and the broccoli is very soft.
- About 30 minutes before serving, carefully stir in the cubed Velveeta cheese. Continue cooking, covered, until the cheese is fully melted and the soup is creamy.
- Taste and adjust with salt and pepper. For a smoother consistency, you can blend a portion of the soup using an immersion blender (optional).
- Serve hot, with your favorite toppings!