If there’s ever a reason to break out the slow cooker on a chilly day, it’s this Crockpot Potato Broccoli Cheddar Soup. In one cozy batch, you get tender potatoes, vibrant broccoli, creamy cheddar, and a swirl of silky broth that tastes like pure comfort. Each spoonful brings back fond memories of family kitchens and cozy gatherings, and I think you’ll fall in love with just how hands-off and rewarding this soup can be.

Crockpot Potato Broccoli Cheddar Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Crockpot Potato Broccoli Cheddar Soup is in its simplicity—each ingredient plays a starring role. From creamy potatoes to sharp cheddar and aromatic seasonings, every addition creates layers of flavor, hearty texture, and a beautiful, inviting color.

Russet potatoes (4 cups, peeled and diced): The classic starchy potato that becomes luscious and tender in the slow cooker, creating the soup’s velvety base.
Broccoli florets (3 cups, fresh or frozen): Bright and green, broccoli brings nutrition and earthy flavor; use fresh for a bit more texture or frozen for sheer convenience.
Small onion (1, chopped): Adds aromatic depth and natural sweetness to balance the richness.
Garlic (2 cloves, minced): Delivers that irresistible savoriness every good soup needs.
Vegetable broth (3 cups): The flavorful liquid foundation that ties everything together—grab low-sodium if you prefer to control the salt.
Milk (1 cup): Helps to lighten up the creamy base and adds a gentle dairy note.
Heavy cream (1 cup): For maximum richness and a luxuriously silky finish.
Shredded sharp cheddar cheese (2 cups): The star flavor—freshly shredded cheese melts more smoothly for a velvety soup.
Dried thyme (1/2 teaspoon): Just a pinch for an herbal note that brightens up the entire pot.
Paprika (1/2 teaspoon): Adds gentle warmth and a pop of golden color.
Salt (1/2 teaspoon): Essential for bringing out every flavor in the pot.
Black pepper (1/4 teaspoon): Gives a subtle kick and rounds out the taste.
Cornstarch (2 tablespoons, optional, for thickening): If you love your soup extra thick and creamy, this will do the trick.
Water (2 tablespoons, if using cornstarch slurry): Combine with cornstarch to make a smooth slurry for lump-free thickening.

How to Make Crockpot Potato Broccoli Cheddar Soup

Step 1: Layer the Base Ingredients

Add the diced potatoes, broccoli florets, chopped onion, and minced garlic right into your crockpot. Pour in the vegetable broth, sprinkle in the dried thyme, paprika, salt, and pepper. This first step is all about letting the vegetables and seasonings meld together and begin to break down—creating that signature hearty flavor for your Crockpot Potato Broccoli Cheddar Soup.

Step 2: Slow Cook Until Tender

Secure the lid on your crockpot and set it to low for 6 to 7 hours, or on high for 3 to 4 hours. You’ll know it’s ready when the potatoes and broccoli are fall-apart tender and your kitchen smells downright irresistible. This long, gentle cook time is the secret to intensely flavored, ultra-creamy soup.

Step 3: Blend for Creaminess (or Mash for Texture)

Once the veggies are tender, grab an immersion blender and blend about half of the soup—this will give you a dreamy, creamy texture without losing every chunky bit. No blender? No problem! Use a potato masher for a more rustic, chunky finish that still feels homey and satisfying.

Step 4: Add the Dairy (and Thicken if You’d Like)

In a separate bowl, whisk together the milk and heavy cream. If you’d prefer a thicker soup, make a slurry by mixing the cornstarch with water and stir it into the dairy mixture. Pour this into the crockpot and stir thoroughly. Cover and cook on high for another 20 to 30 minutes, allowing everything to thicken and get extra luscious.

Step 5: Stir in the Cheese

Finally, scatter the shredded sharp cheddar cheese into the hot soup and stir until it melts completely, transforming the broth into a creamy, cheesy haven. Now your Crockpot Potato Broccoli Cheddar Soup is ready to serve—hot, rich, and incredibly comforting.

How to Serve Crockpot Potato Broccoli Cheddar Soup

Garnishes

Pile on the toppings! A sprinkle of extra shredded cheese, a swirl of cream, a handful of chopped chives, or crispy bacon bits all add vibrant flavor and a little crunch. If you like some heat, a dash of hot sauce is the perfect finishing touch for your Crockpot Potato Broccoli Cheddar Soup.

Side Dishes

This soup shines alongside crusty bread—think sourdough, baguette, or even homemade garlic toast for dunking. A crisp green salad or a plate of roasted veggies makes it a well-rounded meal, perfect for sharing with friends and family on a chilly night.

Creative Ways to Present

For a playful twist, serve the soup in hollowed-out bread bowls (bonus points for homemade ones). Ladle smaller portions into shot glasses or mini cups for elegant appetizers at a party. Or try swirling in a bit of pesto or roasted red pepper puree for a restaurant-style flourish—Crockpot Potato Broccoli Cheddar Soup looks gorgeous dressed up!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply let the soup cool to room temperature, then store it in an airtight container in the fridge. Crockpot Potato Broccoli Cheddar Soup keeps beautifully for up to 4 days and gets even tastier as the flavors deepen.

Freezing

To freeze, transfer cooled soup to freezer-safe containers, leaving a bit of room for expansion. Label, date, and freeze for up to 2 months. Keep in mind that dairy soups can have a slightly different texture after freezing, but a good stir as it rewarms brings it back to life.

Reheating

To reheat, warm gently on the stovetop over medium-low heat, stirring often. If the soup looks a bit thick, add a splash of milk or broth. You can also microwave single servings, stirring every minute or so until hot. Make sure the cheddar is smooth and the soup is steaming before serving!

FAQs

Can I use different types of cheese in this Crockpot Potato Broccoli Cheddar Soup?

Absolutely! While sharp cheddar gives classic flavor, feel free to experiment with a combination—like mild cheddar, fontina, or even a touch of smoked gouda for a new spin on your soup.

Is it possible to make this soup vegan?

Definitely. Substitute the milk and heavy cream with unsweetened non-dairy alternatives (like oat or cashew milk and coconut cream) and choose a good melting vegan cheese. The result is just as creamy and comforting!

Can I add protein to make it more filling?

Yes! Stir in cooked, shredded chicken or even cooked white beans at the end to boost the protein content and make the Crockpot Potato Broccoli Cheddar Soup a complete meal in itself.

How do I prevent the cheese from clumping when I add it to the hot soup?

For the smoothest finish, add the cheese gradually, stirring constantly while the soup is hot but not boiling. Using freshly grated cheese (rather than pre-shredded) also helps it melt evenly.

What’s the best way to blend the soup if I don’t have an immersion blender?

No worries! You can carefully transfer some or all of the cooked soup to a countertop blender (work in batches and allow steam to escape), or simply use a potato masher for a chunkier texture.

Final Thoughts

I hope you’ll give this Crockpot Potato Broccoli Cheddar Soup a try—there’s truly nothing cozier or more satisfying. Every bowl is packed with flavor, and you’ll love how easy it is to make, share, and savor. Here’s to enjoying warm, comforting meals with the people you love!

Crockpot Potato Broccoli Cheddar Soup Recipe

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4.9 from 25 reviews

Author: admin
Total Time: 7 hours 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and comforting flavors of a hearty Crockpot Potato Broccoli Cheddar Soup. This creamy and satisfying soup is perfect for a cozy night in or a gathering with friends. Made with wholesome ingredients and bursting with cheesy goodness, this soup will be a new favorite in your recipe collection.

Ingredients

Scale

Potato Mixture:

4 cups russet potatoes (peeled and diced)
3 cups broccoli florets (fresh or frozen)
1 small onion (chopped)
2 cloves garlic (minced)
3 cups vegetable broth
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Cheese Mixture:

1 cup milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water (if using cornstarch slurry)

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Instructions

Prepare Ingredients: Add the diced potatoes, broccoli, onion, garlic, vegetable broth, thyme, paprika, salt, and pepper to the crockpot.
Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes and broccoli are very tender.
Blend: Use an immersion blender to blend part of the soup for a creamier texture.
Thicken: In a small bowl, whisk together milk and heavy cream. If using cornstarch, mix it with water to form a slurry and stir it into the milk and cream mixture. Add this to the soup and cook for another 20–30 minutes.
Finish: Stir in shredded cheddar cheese until melted and smooth. Serve hot.