This Crockpot Broccoli Cheddar Potato Soup is thick, creamy, cheesy, and packed with hearty vegetables! It’s a set-it-and-forget-it meal, perfect for busy weeknights, cozy dinners, or meal prepping.
The best part? The slow cooker does all the work, and the result is a rich, velvety soup loaded with potatoes, tender broccoli, and gooey melted cheddar!
Ingredients for Crockpot Broccoli Cheddar Potato Soup
For the Soup Base:
- 4 cups (960ml) low-sodium chicken or vegetable broth
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 3 cups (300g) fresh broccoli, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon paprika (optional, for depth of flavor)
For the Creamy & Cheesy Finish:
- 2 cups (480ml) whole milk or half-and-half
- 2 tablespoons unsalted butter
- 2 cups (200g) shredded sharp cheddar cheese
- 2 tablespoons cornstarch + 3 tablespoons water (for thickening, optional)
Garnishing (Optional):
- Extra shredded cheddar cheese
- Chopped green onions
- Crispy crumbled turkey bacon
Kitchen Equipment Needed
- Slow cooker (Crockpot)
- Whisk
- Immersion blender (optional, for a smooth texture)
- Measuring cups & spoons
Step-by-Step Instructions
1. Add Ingredients to the Crockpot
- In a slow cooker, combine potatoes, broccoli, onion, garlic, broth, salt, pepper, thyme, and paprika.
- Stir to combine, then cover.
2. Slow Cook Until Tender
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until potatoes are fork-tender.
3. Blend for a Creamy Texture (Optional)
- Use an immersion blender to partially puree the soup for a smoother consistency.
- If you prefer a chunkier soup, skip this step.
4. Add the Creamy & Cheesy Elements
- Stir in milk (or half-and-half) and butter.
- If the soup is too thin, mix cornstarch with water and stir it in to thicken.
- Add shredded cheddar cheese, stirring until fully melted.
5. Serve & Enjoy!
- Ladle into bowls and garnish with extra cheddar, green onions, or crispy bacon.
- Serve warm with crusty bread or a side salad.
Expert Tips for the Best Broccoli Cheddar Potato Soup
Use freshly shredded cheddar – Pre-shredded cheese may not melt as smoothly.
Blend partially – Keeps a creamy texture with small potato and broccoli bits.
Avoid overcooking the cheese – Add at the end to prevent curdling.
Common Mistakes to Avoid
Skipping the cornstarch slurry if needed – Helps create a thicker, heartier soup.
Using frozen broccoli too soon – If using frozen, add it in the last hour to avoid mushiness.
Boiling the milk – Can cause separation, so stir it in gently at the end.
Serving and Presentation Ideas
- Pair with crusty garlic bread or biscuits.
- Serve with a side salad for a balanced meal.
- Top with extra sharp cheddar and crispy bacon bits for indulgence.
How to Store & Make Ahead
Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
Reheating:
- Stovetop: Warm over low heat, stirring occasionally.
- Microwave: Heat in 30-second intervals, stirring in between.
Freezing:
- Dairy-based soups don’t freeze well, as the texture can change.
- If planning to freeze, omit the milk and cheese, then add when reheating.
Variations and Substitutions
- Make it dairy-free – Use almond milk and dairy-free cheese.
- Add protein – Stir in shredded chicken or cooked turkey sausage.
- Use cauliflower instead of potatoes – A low-carb option!
What to Serve with Broccoli Cheddar Potato Soup
- Toasted sourdough or dinner rolls
- A fresh garden or Caesar salad
- Grilled cheese sandwiches for a classic pairing
Frequently Asked Questions (FAQ)
Can I use frozen broccoli?
Yes! Add it in the last hour of cooking to avoid overcooking.
How do I make it thicker?
Use a cornstarch slurry or mash some of the potatoes with a fork.
Can I use an Instant Pot instead?
Yes! Pressure cook on HIGH for 8 minutes, then stir in milk and cheese after releasing pressure.
Conclusion
This Crockpot Broccoli Cheddar Potato Soup is thick, cheesy, and loaded with flavor, making it a must-try comfort meal! Whether you’re making it for a cozy family dinner or meal prepping for the week, this easy slow cooker recipe is guaranteed to be a hit.
Try this recipe today and let us know how it turned out! Don’t forget to subscribe for more delicious slow cooker meals!
Calories Per Serving
Approximate Calories: 360 kcal per serving (based on 6 servings).
Preparation Time: 10 minutes
Cook Time: 6-8 hours (LOW) / 3-4 hours (HIGH)
Total Time: 6 hours 10 minutes (LOW) / 3 hours 10 minutes (HIGH)
Serves: 6
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Crockpot Broccoli Cheddar Potato Soup – Creamy & Comforting!
- Total Time: 3H10
- Yield: 6 1x
Description
This Crockpot Broccoli Cheddar Potato Soup is rich, cheesy, and loaded with flavor! A comforting slow cooker meal perfect for busy nights!
Ingredients
For the Soup Base:
- 4 cups (960ml) low-sodium chicken or vegetable broth
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 3 cups (300g) fresh broccoli, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon paprika (optional, for depth of flavor)
For the Creamy & Cheesy Finish:
- 2 cups (480ml) whole milk or half-and-half
- 2 tablespoons unsalted butter
- 2 cups (200g) shredded sharp cheddar cheese
- 2 tablespoons cornstarch + 3 tablespoons water (for thickening, optional)
For Garnishing (Optional):
- Extra shredded cheddar cheese
- Chopped green onions
- Crispy crumbled turkey bacon
Instructions
1. Add Ingredients to the Crockpot
- In a slow cooker, combine potatoes, broccoli, onion, garlic, broth, salt, pepper, thyme, and paprika.
- Stir to combine, then cover.
2. Slow Cook Until Tender
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until potatoes are fork-tender.
3. Blend for a Creamy Texture (Optional)
- Use an immersion blender to partially puree the soup for a smoother consistency.
- If you prefer a chunkier soup, skip this step.
4. Add the Creamy & Cheesy Elements
- Stir in milk (or half-and-half) and butter.
- If the soup is too thin, mix cornstarch with water and stir it in to thicken.
- Add shredded cheddar cheese, stirring until fully melted.
5. Serve & Enjoy!
- Ladle into bowls and garnish with extra cheddar, green onions, or crispy bacon.
- Serve warm with crusty bread or a side salad.
Notes
✔ Use freshly shredded cheddar – Pre-shredded cheese may not melt as smoothly.
✔ Blend partially – Keeps a creamy texture with small potato and broccoli bits.
✔ Avoid overcooking the cheese – Add at the end to prevent curdling.
- Prep Time: 10
- Cook Time: 3H
- Category: DINNER
- Cuisine: AMERICAN
Nutrition
- Serving Size: 6
- Calories: 360
