Crockpot Potato Broccoli Cheddar Soup (Slow Cooker Recipe)

Crockpot Potato Broccoli Cheddar Soup is a slow cooker soup with tender vegetables, creamy broth, and melted cheddar stirred in near the end. The hands-off cooking time makes it worth making when you want a warm meal without standing over the stove. As it cooks, the potatoes and onions fill the kitchen with a cozy smell, and the finished soup has a soft, creamy texture with pieces of broccoli throughout. I like making it for a simple weeknight dinner or a relaxed weekend lunch.

Why You’ll Love This Crockpot Potato Broccoli Cheddar Soup

• Hands-off cooking: The crockpot does most of the work while the vegetables become tender.
• Creamy finish: Heavy cream and shredded cheddar make the broth rich and smooth.
• Simple ingredients: Potatoes, broccoli, onion, broth, and a few seasonings create the base.
• Flexible broth: Use vegetable broth or chicken broth, depending on what you have.
• Comforting meal: Serve this warm soup as a filling main dish or alongside bread and a salad.

How to Make Crockpot Potato Broccoli Cheddar Soup

Add the diced potatoes, chopped broccoli, and onion to the crockpot. Pour in the broth, then stir in the garlic powder, onion powder, salt, and pepper. Cook until the vegetables are tender on low for 6-8 hours or on high for 3-4 hours. During the last 30 minutes, add the heavy cream and cheddar cheese. Stir until the cheese melts and the soup is well combined, then taste and adjust the seasoning.

Ingredients

• 4 cups diced potatoes
• 2 cups chopped broccoli
• 1 medium onion, chopped
• 4 cups vegetable or chicken broth
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Directions

1. Place the diced potatoes, chopped broccoli, and chopped onion in the crockpot.
2. Add the vegetable or chicken broth, garlic powder, onion powder, salt, and pepper.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
4. During the last 30 minutes of cooking, stir in the heavy cream and shredded cheddar cheese.
5. Continue cooking until the cheese is melted and well combined.
6. Taste the soup and adjust the seasoning as needed. Serve warm.

How to Serve Crockpot Potato Broccoli Cheddar Soup

Serve Crockpot Potato Broccoli Cheddar Soup in bowls with crusty bread for dipping. A simple green salad also makes a fresh side and balances the creamy soup. For a heartier meal, serve it with crackers or a toasted sandwich.

This soup works well for a family dinner, a casual lunch, or a chilly day when you want something warm from the slow cooker. Add extra shredded cheddar on top if you like a stronger cheese flavor. Water, iced tea, or a simple glass of milk can go well with the meal.

How to Store Crockpot Potato Broccoli Cheddar Soup

Let the soup cool before transferring it to an airtight container. Store it in the refrigerator and use it within 3 to 4 days. When reheating, warm individual portions in the microwave or heat the soup gently in a saucepan, stirring often.

Because this soup contains heavy cream and cheddar cheese, freezing may change its smooth texture. If you choose to freeze it, cool it completely, store it in a freezer-safe container, and leave room for expansion. Thaw it in the refrigerator, then reheat gently while stirring.

Tips for Making Crockpot Potato Broccoli Cheddar Soup

• Cut the potatoes into similar-size pieces so they cook at about the same rate.
• Chop the broccoli into bite-size pieces for easier serving.
• Use freshly shredded cheddar when possible so it melts smoothly into the soup.
• Add the cream and cheese during the last 30 minutes, as directed, rather than at the beginning.
• Stir well after adding the cheddar to help it blend into the broth.
• Taste the soup at the end before serving, since the broth and cheese can have different salt levels.

Variations

• Ingredient swap: Use vegetable broth instead of chicken broth for a different base, or use chicken broth if that is what you have.
• Add-in: Stir in extra broccoli or another favorite soup vegetable if you want more pieces in each bowl.
• Different cooking method: For a stovetop option, cook the potatoes, broccoli, onion, broth, and seasonings in a pot until the vegetables are tender, then stir in the cream and cheddar near the end.

FAQs

Can I Make Crockpot Potato Broccoli Cheddar Soup With Frozen Broccoli?

Yes, frozen broccoli can be used as an option. Add it with the potatoes and onion, then check that all the vegetables are tender before adding the cream and cheddar during the last 30 minutes.

Can I Use a Different Cheese in This Soup?

You can use another shredded cheese as an option, although the flavor and melting texture may change. Choose a cheese that melts well, and add it during the last 30 minutes as directed.

Can I Make This Soup Ahead Of Time?

Yes, you can prepare the soup ahead and refrigerate it after it cools. Reheat it gently, stirring often, and add a small amount of broth if it becomes thicker than you prefer.

Can I Double The Recipe?

You may double the ingredients if your crockpot has enough room for the larger amount. Avoid filling the slow cooker too full, and make sure the vegetables are tender before moving on to the cream and cheese.

How Do I Know When The Soup Is Done?

The vegetables should be tender when pierced with a fork. The soup is ready for the final step when the potatoes and broccoli have softened after cooking on low for 6-8 hours or on high for 3-4 hours.

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