If you’re on the hunt for a hearty yet simple meal that practically guarantees cozy comfort in every spoonful, Crockpot Potato Broccoli Cheddar Soup will absolutely hit the spot. Imagine tender potatoes and fresh broccoli swirling together in a creamy, cheesy broth that’s deliciously savory with just the right hint of smokiness. Best of all, your kitchen will fill with an irresistible aroma as this soup slowly simmers away, making it the ultimate feel-good dish for busy weekdays or lazy weekends when you want something homey and nourishing without spending hours at the stove.
Ingredients You’ll Need
What makes this Crockpot Potato Broccoli Cheddar Soup so special is how easily a few humble ingredients combine into something truly crave-worthy. Each star plays its role—from rich cheddar’s gooey melt to broccoli’s bit of color—to create pure soup magic.
- Russet potatoes (4 cups, peeled and diced): Bring heartiness and classic comfort, breaking down just enough to thicken the soup naturally.
- Broccoli florets (3 cups, chopped): Add freshness, texture, and eye-catching green vibrance with every bite.
- Yellow onion (1 small, finely diced): Delivers savory depth and a subtle, sweet aroma as it cooks down softly.
- Garlic (3 cloves, minced): Infuses the soup with that irresistible garlicky warmth, setting a rich base flavor.
- Low-sodium vegetable broth (4 cups): The essential liquid to meld all the flavors together while keeping the sodium in check.
- Whole milk (1 cup): Adds creamy richness, helping to create that classic silky soup texture.
- Heavy cream (1 cup): Makes the end result extra luxurious, giving a velvety finish.
- Sharp cheddar cheese (2 cups, shredded): The main event—turning the soup outrageously cheesy, full flavored, and melt-in-your-mouth amazing.
- Smoked paprika (1/2 teaspoon): Lends a gentle smokiness that perfectly complements the creamy cheese.
- Dried thyme (1/2 teaspoon): Gives a subtle earthy note that brightens up the finished soup.
- Salt and black pepper (to taste): Simple seasonings that bring every other flavor to life.
- Unsalted butter (2 tablespoons): Added at the end to round out and enrich the flavors.
How to Make Crockpot Potato Broccoli Cheddar Soup
Step 1: Combine the Base Ingredients
Get started by adding the diced potatoes, broccoli florets, chopped onion, minced garlic, vegetable broth, smoked paprika, dried thyme, salt, and pepper into your crockpot. Give it all a gentle stir to ensure everything is well distributed. This step is where all that flavor starts its slow melding, laying the foundation for a rich and satisfying Crockpot Potato Broccoli Cheddar Soup.
Step 2: Slow Cook Until Tender
Pop the lid on and set your crockpot to low for 6–7 hours, or crank it up to high for 3–4 hours if you’re short on time. You’ll know it’s ready for the next step once the potatoes and broccoli are perfectly fork-tender. This low-and-slow approach gives the vegetables time to infuse the broth, building deep flavor and mouthwatering aromas that fill your home.
Step 3: Purée to Your Preferred Texture
When the veggies are fully softened, it’s time to break out the immersion blender. Blend just enough to make the soup creamy, but don’t worry if you like it a bit chunky—just pulse a few times to reach your desired consistency. This step is the secret to that signature creamy-meets-chunky texture that makes Crockpot Potato Broccoli Cheddar Soup so comforting.
Step 4: Stir in Dairy and Cheese
Gently stir in the milk, heavy cream, and unsalted butter, allowing everything to come together. Then, add the shredded sharp cheddar cheese a handful at a time, mixing until each batch is completely melted and your soup is smooth and luscious. The cheese melts into the warm base, transforming it into a cozy, velvety soup you’ll want to dive into.
Step 5: Final Simmer and Seasoning
Let the soup cook for another 15–20 minutes on low for all those beautiful flavors and textures to fully develop. Taste and adjust the seasoning with a bit more salt and pepper if needed before ladling up your finished Crockpot Potato Broccoli Cheddar Soup. Now you’re ready to enjoy the best bowl of creamy comfort you can imagine!
How to Serve Crockpot Potato Broccoli Cheddar Soup
Garnishes
For the perfect finishing touch, try topping your bowl with extra shredded cheddar, a sprinkle of fresh chives, crisp cooked bacon bits (if you’re not keeping it vegetarian), or even a dollop of sour cream. These garnishes not only make each serving look enticing but add extra layers of flavor and texture that take your Crockpot Potato Broccoli Cheddar Soup over the top.
Side Dishes
This soup is wonderfully hearty on its own, but a slice of crusty sourdough or warm garlic bread makes it utterly irresistible. Round out your meal with a crisp green salad tossed in a tangy vinaigrette, or serve the soup in small bowls as a rich starter to a bigger dinner spread. Every side enhances the creamy, cheesy goodness in every spoonful.
Creative Ways to Present
Want to make dinner feel extra fun? Try serving your Crockpot Potato Broccoli Cheddar Soup in bread bowls for a playful twist (and fewer dishes!). Or fill up mini mason jars for a cute, portable lunch idea. This soup also shines at family gatherings—ladle it into mugs so everyone can warm their hands and soul all at once.
Make Ahead and Storage
Storing Leftovers
Once your soup has cooled to room temperature, transfer any leftovers to an airtight container. Keep it in the fridge, where it will stay fresh and delicious for up to 4 days. The cheesy, creamy flavor is even richer the next day, so it’s a meal-prepper’s dream come true!
Freezing
If you want to stock your freezer with comfort for a rainy day, Crockpot Potato Broccoli Cheddar Soup freezes surprisingly well. Ladle cooled soup into freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to 2 months—just be aware the texture may change slightly due to the dairy, but a good stir when reheating brings it all back together.
Reheating
To reheat refrigerated or thawed soup, simply warm it gently on the stovetop over medium-low, stirring often to prevent the cheese from separating and to preserve that creamy texture. If it thickens up too much, just add a splash of milk or broth to loosen it up. Microwave reheating also works in a pinch—heat in short bursts, stirring each time for even warming.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works beautifully in Crockpot Potato Broccoli Cheddar Soup. Just toss it in straight from the freezer; it will break down nicely as the soup cooks and you’ll barely notice a difference in texture.
How can I make this soup gluten free?
This recipe is naturally gluten free, provided you double-check your vegetable broth and any store-bought shredded cheese to ensure they’re labeled gluten free. No flour, no thickening agents—just creamy, cheesy goodness!
Can I add protein to this soup?
If you crave extra protein, you can stir in cooked shredded chicken or even crispy, crumbled bacon right at the end. Both options pair deliciously with the flavors in Crockpot Potato Broccoli Cheddar Soup and turn it into a more filling meal.
Is it possible to make this soup vegan?
You can prepare a vegan version by swapping out the dairy milk and cream for unsweetened plant-based milk (like oat or cashew), using vegan butter and cheddar-style shreds. Use your favorite rich, creamy dairy-free alternatives to keep the luscious texture intact.
What’s the best way to thicken the soup?
If you want your soup extra thick, try mashing a portion of the potatoes with a potato masher before adding the dairy. Or, let it simmer with the lid off for a little while to naturally reduce and concentrate the flavors—it’s a win-win for taste and texture!
Final Thoughts
On those days when you need dinner to be both satisfying and delightfully low effort, this Crockpot Potato Broccoli Cheddar Soup never disappoints. I can’t wait for you to taste just how cozy, creamy, and absolutely delicious a home-cooked soup can be. Grab your crockpot and let this recipe bring everyone to the table with smiles!
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Crockpot Potato Broccoli Cheddar Soup Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in a cozy and comforting bowl of Crockpot Potato Broccoli Cheddar Soup. This hearty soup is creamy, flavorful, and perfect for a chilly day.
Ingredients
Potato Broccoli Cheddar Soup:
- 4 cups russet potatoes, peeled and diced
- 3 cups broccoli florets, chopped
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
Instructions
- Add Ingredients to Crockpot: Combine potatoes, broccoli, onion, garlic, broth, paprika, thyme, salt, and pepper in the crockpot.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until vegetables are tender.
- Blend Soup: Use an immersion blender to partially puree the soup for desired texture.
- Add Dairy and Cheese: Stir in milk, cream, and butter. Gradually add cheddar, stirring until melted.
- Finalize: Cook for an additional 15-20 minutes on low. Adjust seasoning and serve.
Notes
- For a thicker soup, mash some of the potatoes before adding dairy.
- You can use half-and-half instead of milk and cream.
- Enhance with red pepper flakes for a hint of heat.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 340
- Sugar: 5g
- Sodium: 610mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
