If you’re looking for a cozy, creamy Crockpot Potato Broccoli Cheddar Soup that warms you from the inside out, you’re in the right place. This recipe brings together tender potatoes, fresh broccoli, and melted cheddar cheese to create a comforting dish that’s as simple to make as it is satisfying. Perfect for chilly days or anytime you want a bowl of rich, cheesy goodness with wholesome vegetables, this slow cooker soup is a delicious way to enjoy classic flavors with minimal effort.

Why You’ll Love This Recipe

Simple Ingredients: Made from everyday pantry and fridge staples, this soup doesn’t require any fancy or hard-to-find items.
Hands-Off Cooking: Just add everything to your Crockpot and let it work its magic while you relax or get on with your day.
Hearty and Healthy: Loaded with potatoes and broccoli, this soup provides a comforting yet nutritious meal option.
Customizable Comfort: Easily adaptable to your taste preferences with simple tweaks to cheese or seasoning.
Perfect for Any Season: While amazing on cold days, its creamy texture and flavor make it a year-round favorite.

Ingredients You’ll Need

Every ingredient in this Crockpot Potato Broccoli Cheddar Soup has a purpose, combining to create a soup that’s creamy, flavorful, and packed with texture. From starchy potatoes that give body and creaminess to sharp cheddar that melts perfectly, the simplicity here means maximum comfort in every sip.

Yukon Gold Potatoes: They hold their shape well and provide a creamy texture once cooked and mashed slightly in the soup.
Fresh Broccoli Florets: Adds vibrant color and a tender crunch, balancing the creaminess with nutrients.
Sharp Cheddar Cheese: The star ingredient that brings richness and bold flavor to the soup.
Chicken or Vegetable Broth: Provides a savory base to deepen the overall taste without overpowering the other ingredients.
Onion and Garlic: Offer aromatic depth that builds the flavor foundation beautifully.
Milk or Half-and-Half: Adds creaminess without heaviness, perfect for the soup’s smooth finish.
Butter and Flour: Used to make a simple roux that thickens the soup and gives it that velvety texture everyone loves.
Salt and Pepper: Essential seasoning that enhances and balances every flavor in the pot.

Variations for Crockpot Potato Broccoli Cheddar Soup

Feel free to make this Crockpot Potato Broccoli Cheddar Soup your own! The recipe is incredibly easy to adapt depending on what you have on hand, dietary needs, or personal favorites. Here are some delicious twists to try.

Make it Vegan: Swap cheddar for vegan cheese and use plant-based milk and broth for a dairy-free version.
Spice it Up: Add a pinch of cayenne pepper or smoked paprika for subtle heat and smoky flavor.
Extra Veggies: Toss in extras like carrots, celery, or cauliflower for more texture and nutrients.
Cheese Swap: Try Gruyere or Monterey Jack for a different cheesy melt and flavor profile.
Protein Boost: Add cooked chicken, bacon bits, or sausage to turn the soup into a hearty meal.

Warm Up with Crockpot Potato Broccoli Cheddar Soup

How to Make Crockpot Potato Broccoli Cheddar Soup

Step 1: Prepare the Base Ingredients

Start by peeling and chopping your potatoes into bite-sized chunks and cutting broccoli into small florets. Dice the onion finely and mince the garlic to release their flavors when cooked.

Step 2: Sauté Aromatics and Make Roux

In a skillet, melt the butter and sauté onions and garlic until soft and fragrant. Stir in flour to form a roux, which will later thicken the soup and provide that creamy texture.

Step 3: Add Ingredients to Crockpot

Transfer the roux mixture to your slow cooker, then add potatoes, broccoli, and broth. Give everything a good stir to combine evenly before covering and setting it to cook on low for 6-7 hours or high for 3-4 hours.

Step 4: Finish with Cheese and Cream

Once veggies are tender, stir in sharp cheddar cheese and milk or half-and-half. Mix gently until the cheese is fully melted into a silky, creamy soup. Season with salt and pepper to taste.

Step 5: Blend for Texture (Optional)

If you prefer a smoother soup, use an immersion blender to puree part or all of the soup to your desired consistency. Otherwise, serve as a chunky, rustic delight.

Pro Tips for Making Crockpot Potato Broccoli Cheddar Soup

Choose the Right Potato: Yukon Gold or Russet potatoes work best to maintain texture and creaminess.
Don’t Skip the Roux: It’s key to a thick, silky soup without adding heavy cream.
Add Cheese Gradually: Stir cheese in off the heat to prevent it from becoming grainy or separating.
Use Fresh Broccoli: Frozen broccoli can become too mushy during slow cooking, so fresh is preferred.
Season in Layers: Taste and adjust salt and pepper at multiple stages for balanced flavor.

How to Serve Crockpot Potato Broccoli Cheddar Soup

Garnishes

Top your bowl with crispy bacon bits, extra shredded cheddar, or a dollop of sour cream to add contrast and more flavor layers.

Side Dishes

Pair this soup with warm crusty bread, garlic knots, or a fresh green salad to complete a comforting meal.

Creative Ways to Present

Serve in bread bowls for a fun twist or drizzle with a touch of chili oil or pesto for an extra pop of color and taste.

Make Ahead and Storage

Storing Leftovers

Store soup in airtight containers in the fridge for up to 3 days, making it easy to reheat and enjoy throughout the week.

Freezing

This Crockpot Potato Broccoli Cheddar Soup freezes well in portions; just leave out the cheese or add it fresh when reheating for best texture.

Reheating

Warm gently on the stovetop over low heat, stirring constantly to prevent burning, and add extra milk if the soup thickens too much.

FAQs

Can I use frozen broccoli instead of fresh?

While frozen broccoli can be used in a pinch, fresh broccoli yields the best texture and flavor for this slow cooker recipe.

Is this soup gluten-free?

Not as is because of the flour in the roux, but you can substitute with a gluten-free flour blend to make it safe for gluten-free diets.

Can I make this recipe on the stovetop instead?

Absolutely! Cook the potatoes and broccoli in the broth, prepare the roux on the stove, then combine and simmer until thickened and veggies are tender.

How do I make the soup creamier without heavy cream?

Using milk or half-and-half along with the roux helps achieve creamy texture without heavy cream, keeping it lighter but still rich.

What cheese works best besides cheddar?

Cheeses like Gruyere, Monterey Jack, or even a mild mozzarella can be delicious alternatives, just be sure they melt well.

Final Thoughts

If you want a fuss-free, heartwarming meal that feels like a warm hug, this Crockpot Potato Broccoli Cheddar Soup is your new go-to. It’s simple, flexible, and packed with comforting flavors that make chilly days instantly better. Give it a try and discover how slow cooking can transform basic ingredients into a magical, cheesy bowl of happiness.

Crockpot Potato Broccoli Cheddar Soup

Print Recipe

A cozy, creamy Crockpot Potato Broccoli Cheddar Soup combining tender Yukon Gold potatoes, fresh broccoli florets, and sharp cheddar cheese in a savory broth. This hands-off slow cooker recipe yields a comforting, hearty, and nutritious soup perfect for any season, made with simple pantry staples and easily customizable to your taste.

Author: Nora
Prep Time: 15 minutes
Cook Time: 6-7 hours low or 3-4 hours high
Total Time: 6 hours 15 minutes to 7 hours 15 minutes
Yield: 6 servings 1x
Category: Appetizers
Method: Slow Cooking
Cuisine: American
Diet: Gluten Free (with gluten-free flour substitution)

Ingredients

Scale

Main Ingredients

4 cups Yukon Gold potatoes, peeled and chopped into bite-sized chunks
3 cups fresh broccoli florets
2 cups sharp cheddar cheese, shredded
4 cups chicken or vegetable broth
1 medium onion, finely diced
3 cloves garlic, minced
1 cup milk or half-and-half
3 tablespoons butter
3 tablespoons all-purpose flour
Salt, to taste
Black pepper, to taste

Instructions

Prepare the Base Ingredients: Peel and chop the Yukon Gold potatoes into bite-sized chunks. Cut the broccoli into small florets. Dice the onion finely and mince the garlic to release their flavors when cooked.
Sauté Aromatics and Make Roux: In a skillet, melt the butter over medium heat. Add the diced onion and minced garlic and sauté until soft and fragrant, about 3-4 minutes. Stir in the flour, cooking for 1-2 minutes to form a roux that will thicken the soup and add creaminess.
Add Ingredients to Crockpot: Transfer the roux mixture to your slow cooker. Add the chopped potatoes, broccoli florets, and broth. Stir everything together to combine evenly. Cover and cook on low for 6-7 hours or on high for 3-4 hours until vegetables are tender.
Finish with Cheese and Cream: Once the vegetables are tender, stir in the shredded sharp cheddar cheese and milk or half-and-half. Mix gently until the cheese has fully melted into a creamy, silky soup. Season with salt and black pepper to taste.
Blend for Texture (Optional): If you prefer a smoother soup, use an immersion blender to puree part or all of the soup to your desired consistency. Alternatively, serve as a chunky, rustic soup.

Notes

Choose Yukon Gold or Russet potatoes for the best texture and creaminess.
Do not skip the roux; it is essential for a thick, silky soup without using heavy cream.
Add cheese gradually off the heat to prevent graininess or separation.
Use fresh broccoli rather than frozen to maintain the best texture and flavor.
Season the soup in layers by tasting and adjusting salt and pepper at multiple stages.
To make it vegan, substitute cheddar with vegan cheese, and use plant-based milk and broth.
For extra flavor, add a pinch of cayenne pepper or smoked paprika.
Feel free to add extra veggies like carrots, celery, or cauliflower.
Protein additions such as cooked chicken, bacon bits, or sausage can turn this into a heartier meal.
Store leftovers in airtight containers in the refrigerator for up to 3 days.
This soup freezes well if the cheese is left out and added fresh when reheating.

Nutrition

Serving Size: 1 cup
Calories: 250 kcal
Sugar: 3 g
Sodium: 600 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 10 g
Cholesterol: 40 mg

Keywords: potato broccoli cheddar soup, crockpot soup, slow cooker soup, creamy potato soup, broccoli cheddar soup, comfort food, easy soup recipe