Crockpot Potato Broccoli Cheddar Soup
A creamy, dreamy comfort soup made with potatoes, broccoli, and cheddar cheese, perfect for chilly evenings.
Servings: 6 servings
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!
Notes
This soup pairs beautifully with crusty artisan bread, garlic baguette, or a fresh salad.