If you’re craving a warm, cheesy, and hearty bowl of comfort, this Crockpot Potato Broccoli Cheddar Soup will absolutely hit the spot. It’s everything you love about cozy soups—smooth, savory, and rich with flavor—all made effortlessly in your slow cooker. Imagine coming home after a long day to the smell of tender potatoes and broccoli simmering in a creamy cheddar base. It’s a set-it-and-forget-it dinner dream come true! Did you know that broccoli and cheddar is one of America’s most loved soup combinations? This version gives it a rustic, home-cooked twist with the added goodness of potatoes and garlic. If you’ve enjoyed our Slow Cooker Chicken and Rice Soup, this cheesy vegetable medley is your next must-try. Ready to make soup night the best night of the week? Let’s get into it!
What is Crockpot Potato Broccoli Cheddar Soup?
So what exactly is this hearty wonder? Crockpot Potato Broccoli Cheddar Soup combines simple ingredients—diced potatoes, broccoli florets, onions, garlic, broth, and plenty of sharp cheddar cheese—into one big pot of creamy, satisfying goodness. And the name? It’s a mouthful (literally and figuratively!), but every word earns its place. It’s like your favorite broccoli cheddar soup decided to bulk up with hearty potatoes and become a full meal. They say the way to a man’s heart is through his stomach—this soup might just be the shortcut! It’s time to plug in that crockpot and let the magic simmer.
Why You’ll Love This Soup
Creamy and Filling
The main attraction here is the velvety, cheesy texture combined with tender chunks of potato and broccoli. It’s a wholesome blend that will satisfy cravings and warm you from the inside out.
Fuss-Free and Budget-Friendly
Making this soup at home in your crockpot saves time and money. You just toss in the ingredients and let it cook while you go about your day—no constant stirring or stovetop babysitting required.
Customizable Comfort
From crispy bacon bits to extra spices, this soup is endlessly adaptable. If you liked our Loaded Baked Potato Soup, this recipe offers the same flexibility with a veggie-forward twist.
So, whether you’re meal prepping for the week or serving up comfort food to your family, this soup is your go-to solution.
How to Make Crockpot Potato Broccoli Cheddar Soup
Quick Overview
This soup is simple and satisfying with a creamy finish and loads of flavor. The best part? It only takes about 15 minutes of prep time, then your crockpot does the rest. By the time dinner rolls around, your house will smell amazing—and your soup will be ready to enjoy.
Ingredients
- 4 large potatoes, peeled and diced
- 2 heads of broccoli, chopped into florets
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- Extra shredded cheese, for garnish
Step-by-Step Instructions
- Add the Veggies: Place the diced potatoes, broccoli florets, onion, and minced garlic into your crockpot.
- Pour in the Broth: Add the chicken or vegetable broth until the vegetables are just covered.
- Season: Sprinkle in the dried thyme along with salt and pepper to taste.
- Slow Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until the vegetables are soft and tender.
- Blend It: Use an immersion blender to puree the soup to your preferred consistency. Leave a few chunks if you like a heartier texture.
- Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is fully melted and the soup is creamy.
- Taste and Serve: Adjust seasoning as needed, then ladle into bowls and top with extra cheese for that gooey, melty finish.
What to Serve Crockpot Potato Broccoli Cheddar Soup With
Serve this soup piping hot in big bowls alongside:
- Crusty sourdough or French bread
- Garlic toast or cheesy breadsticks
- A crisp green salad
- Roasted veggies on the side
Want to elevate it? Top with crispy bacon bits, a dollop of sour cream, or even a sprinkle of paprika for a smoky touch!
Top Tips for Perfecting This Soup
- Uniform Chopping: Cut your vegetables into even sizes so they cook at the same rate.
- Creamy Texture: For an extra thick soup, reduce the broth slightly or increase the potato quantity.
- Flavor Boosters: Add a pinch of cayenne or a splash of hot sauce if you want a little kick.
- Cheese Tip: Always use freshly shredded cheese for the smoothest melting—pre-shredded often contains anti-caking agents that don’t melt as well.
Storing and Reheating Tips
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup freezes well! Let it cool completely, then store in freezer-safe bags or containers for up to 2 months.
- Reheating: Reheat on the stovetop over low heat or in the microwave. Add a splash of broth or milk if the soup thickens too much.
FAQs
Can I use frozen broccoli?
Yes! Just add it during the last hour of cooking so it doesn’t get too soft.
Is this recipe vegetarian?
Yes, just be sure to use vegetable broth instead of chicken broth.
How can I make it spicy?
Add a dash of hot sauce, chili flakes, or cayenne pepper for a warming kick.
Conclusion
Crockpot Potato Broccoli Cheddar Soup is the ultimate cozy meal for any day of the week. It’s easy to prep, full of nutritious ingredients, and packed with comforting flavors that your whole family will love. Whether you’re feeding a crowd or batch-cooking for the week ahead, this soup delivers on every level. So grab your crockpot, gather your ingredients, and let the slow simmer of cheesy goodness warm your home and your heart!
Crockpot Potato Broccoli Cheddar Soup
Equipment
- Crockpot
- Immersion Blender
Ingredients
Vegetables
- 4 large Potatoes, peeled and diced
- 2 heads Broccoli, cut into florets
- 1 medium Onion, diced
- 2 cloves Garlic, minced
Broth
- 4 cups Chicken or vegetable broth
Seasonings
- 1 teaspoon Dried thyme
- to taste Salt and pepper
Cream and Cheese
- 1 cup Cream
- 2 cups Sharp cheddar cheese, shredded
- to garnish Extra cheese for garnish
Instructions
- Start by placing the diced potatoes, broccoli florets, onion, and minced garlic into the crockpot.
- Next, pour in the chicken or vegetable broth, making sure to cover the vegetables completely.
- Add the dried thyme, along with salt and pepper to taste.
- Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the potatoes and broccoli are tender.
- Once cooked, use an immersion blender to puree the soup until it’s smooth or to your desired consistency.
- Stir in the cream and shredded cheddar cheese, allowing the cheese to melt into the soup for that creamy texture.
- Taste and adjust the seasoning if needed. Serve hot, garnished with extra shredded cheddar cheese.