If you’re craving a warm, creamy, and comforting meal without spending hours in the kitchen, this Crockpot Potato Broccoli Cheddar Soup is exactly what you need. It combines tender potatoes, fresh broccoli, and rich cheddar cheese into a delicious, velvety soup that slowly simmers to perfection in your slow cooker. This recipe is a fantastic way to enjoy a hearty homemade soup with minimal effort and maximum flavor, making it perfect for busy weeknights or cozy weekends.

Why You’ll Love This Recipe

Effortless Cooking: Simply toss the ingredients into your crockpot and let it work its magic without constant attention.
Ultimate Comfort Food: The creamy, cheesy texture paired with nutritious broccoli offers a soul-warming meal.
Family-Friendly: Mild flavors make it a hit for kids and adults alike, easily adaptable to please everyone.
Freezer Friendly: Make a big batch and store leftovers to enjoy homemade soup anytime.
Customizable: It’s easy to tweak to fit dietary preferences or swap ingredients based on what’s in your pantry.

Ingredients You’ll Need

The key to great Crockpot Potato Broccoli Cheddar Soup lies in a handful of simple ingredients, each bringing something special to the table. From creamy potatoes to sharp cheddar, these basics create a comforting harmony of flavors and textures that make every spoonful a delight.

Yukon Gold Potatoes: These provide a buttery texture and thickening base for the soup.
Fresh Broccoli Florets: Adds vibrant color and a slight crunch that balances the creaminess.
Sharp Cheddar Cheese: Melts smoothly to deliver that irresistible cheesy taste.
Onion and Garlic: Build the aromatic foundation for depth of flavor.
Chicken or Vegetable Broth: Creates the savory liquid that ties all the ingredients together.
Milk or Cream: Adds richness and smoothness for the perfect velvety texture.
Butter and Flour: Used to thicken the soup gently without lumps.
Seasonings (Salt, Pepper, Paprika): Enhance the flavors without overpowering the natural ingredients.

Variations for Crockpot Potato Broccoli Cheddar Soup

Feel free to get creative with this recipe! It’s incredibly forgiving and easy to adapt for different tastes or dietary needs without sacrificing the cozy, comforting essence of your favorite Crockpot Potato Broccoli Cheddar Soup.

Dairy-Free Option: Use coconut milk or almond milk along with dairy-free cheese substitutes for a creamy, allergy-friendly version.
Added Protein: Stir in cooked chicken, bacon bits, or sausage for a heartier meal.
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to introduce a subtle heat.
Extra Veggies: Include diced carrots or celery for more texture and nutrition.
Cheese Variations: Swap cheddar for Gouda, mozzarella, or a blend of cheeses to change the flavor profile.

Easy Crockpot Potato Broccoli Cheddar Soup Recipe

How to Make Crockpot Potato Broccoli Cheddar Soup

Step 1: Prepare Your Ingredients

Start by peeling and dicing the Yukon Gold potatoes into bite-sized chunks. Chop the broccoli into small florets and finely dice the onion and garlic. This prep step ensures everything cooks evenly and flavors meld perfectly.

Step 2: Sauté Onion and Garlic

In a skillet, melt some butter over medium heat and sauté the diced onion and garlic until soft and fragrant. This enhances the flavor, creating a rich savory base before adding to the crockpot.

Step 3: Combine in Crockpot

Transfer the sautéed onion and garlic to your slow cooker. Add the diced potatoes, broccoli florets, chicken or vegetable broth, salt, pepper, and paprika. Stir everything gently to mix.

Step 4: Cook Slowly

Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until potatoes are tender and tender broccoli has infused the soup with its vibrant taste.

Step 5: Thicken and Add Cheese

In a separate small pan, melt butter and whisk in flour to make a roux. Slowly pour in milk or cream while whisking until smooth and thickened. Add this mixture to the crockpot, stir well, and then fold in shredded cheddar cheese, allowing it to melt fully for that creamy luscious finish.

Step 6: Final Adjustments

Taste the soup and adjust salt or pepper if needed. If you prefer a smoother texture, use an immersion blender for a few seconds, leaving some chunks for extra texture.

Pro Tips for Making Crockpot Potato Broccoli Cheddar Soup

Use Fresh Ingredients: While frozen broccoli works, fresh florets give the best texture and flavor.
Don’t Skip the Roux: Making a butter-flour roux ensures the soup thickens perfectly instead of being watery.
Cheese Quality Matters: Choose a good sharp cheddar for a rich flavor that really shines.
Low and Slow: Cooking on low heat gives the best melding of flavors and tender vegetables.
Add Cheese Last: Stir cheese in right before serving to avoid grainy texture.

How to Serve Crockpot Potato Broccoli Cheddar Soup

Garnishes

Fresh herbs like chopped chives or parsley add a bright touch and pop of color. A sprinkle of extra shredded cheddar or crispy bacon bits makes it feel indulgent. A dollop of sour cream or Greek yogurt can also add creaminess and tang.

Side Dishes

This soup pairs wonderfully with warm crusty bread or garlic toast for dipping. A simple side salad can complement the richness with fresh, crisp greens. For a heartier meal, serve alongside a grilled cheese sandwich or roasted chicken breast.

Creative Ways to Present

Serve the soup in hollowed-out bread bowls for a fun, rustic look. Layer it with toppings in a clear glass bowl to showcase its vibrant colors. You could also turn it into a potluck favorite by keeping it warm in a slow cooker set on the table.

Make Ahead and Storage

Storing Leftovers

Store any leftover Crockpot Potato Broccoli Cheddar Soup in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making for a delicious second meal.

Freezing

Freeze portions in freezer-safe containers for up to 2 months. Remember that broccoli might become a bit softer after freezing, so slightly undercook it if you plan to freeze.

Reheating

Reheat soup gently on the stovetop or microwave until hot, stirring occasionally. If it’s too thick after chilling, add a splash of milk or broth to loosen the texture before reheating.

FAQs

Can I use frozen broccoli for this soup?

Yes, frozen broccoli works well and saves time, but fresh broccoli will give you a better texture and brighter flavor.

Is it possible to make this soup vegetarian?

Absolutely! Use vegetable broth instead of chicken broth and omit any meat additions for a delicious vegetarian version.

Can I prepare this soup in advance?

Yes, the soup can be assembled the night before and refrigerated, then cooked in the crockpot the next day. This makes it perfect for busy schedules.

How do I prevent the cheese from clumping?

Make sure to add cheese slowly after the heat is turned down and stir continuously until melted to keep it smooth and creamy.

Can I make this recipe gluten-free?

Yes, swap the regular flour in the roux for gluten-free flour or cornstarch to thicken the soup without gluten.

Final Thoughts

This Crockpot Potato Broccoli Cheddar Soup is a simple yet satisfying meal that brings warmth and comfort to any day. Its ease of preparation and delightful flavors will have you reaching for your slow cooker again and again. So go ahead, gather your ingredients, and make a batch to enjoy any time you crave that perfect bowl of creamy, cheesy goodness.

Crockpot Potato Broccoli Cheddar Soup

Print Recipe

This Crockpot Potato Broccoli Cheddar Soup is a warm, creamy, and comforting slow cooker meal that combines tender Yukon Gold potatoes, fresh broccoli florets, and sharp cheddar cheese into a rich, velvety soup. Perfect for busy weeknights or cozy weekends, it requires minimal prep and delivers maximum flavor with a family-friendly, customizable recipe that also freezes well for later enjoyment.

Author: Lina
Prep Time: 20 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 50 minutes
Yield: 6 servings 1x
Category: Appetizers
Method: Slow Cooking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Vegetables and Aromatics

4 cups Yukon Gold potatoes, peeled and diced
3 cups fresh broccoli florets, chopped
1 medium onion, finely diced
2 cloves garlic, minced

Liquids

4 cups chicken or vegetable broth
2 cups milk or cream

Thickening Agents

4 tablespoons butter, divided
4 tablespoons all-purpose flour (or gluten-free flour for gluten-free option)

Dairy

2 cups sharp cheddar cheese, shredded

Seasonings

1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika

Instructions

Prepare Your Ingredients: Peel and dice the Yukon Gold potatoes into bite-sized pieces. Chop the broccoli into small florets and finely dice the onion and garlic to ensure even cooking and flavor melding.
Sauté Onion and Garlic: Melt 2 tablespoons of butter in a skillet over medium heat. Sauté the diced onion and minced garlic until soft and fragrant to build a rich, savory base for the soup.
Combine in Crockpot: Transfer the sautéed onion and garlic to the slow cooker. Add the diced potatoes, broccoli florets, chicken or vegetable broth, salt, pepper, and paprika. Stir gently to combine all ingredients thoroughly.
Cook Slowly: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender and broccoli is cooked through, infusing the soup with vibrant flavor.
Thicken and Add Cheese: In a small pan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes without browning. Slowly pour in the milk or cream, whisking continuously until the mixture is smooth and thickened. Pour this into the crockpot and stir well. Add the shredded cheddar cheese last, folding it in gently until fully melted for a creamy, luscious finish.
Final Adjustments: Taste and adjust seasoning with additional salt or pepper as desired. For a smoother texture, pulse with an immersion blender for a few seconds, leaving some chunks for texture.

Notes

Use fresh broccoli for best texture and flavor, though frozen works in a pinch.
Don’t skip making the roux with butter and flour to ensure the soup thickens properly without lumps.
Choose good quality sharp cheddar cheese for rich, vibrant flavor.
Cook on low heat for best flavor melding and tender vegetables.
Add cheese at the end to prevent grainy texture.
For a dairy-free version, substitute milk/cream with coconut or almond milk and cheddar with dairy-free cheese alternatives.
To make it gluten-free, replace all-purpose flour with gluten-free flour or cornstarch in the roux.
The soup freezes well for up to 2 months; slightly undercook broccoli if freezing to maintain texture.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 3 g
Sodium: 650 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 11 g
Cholesterol: 45 mg

Keywords: crockpot soup, potato broccoli cheddar soup, slow cooker soup, creamy soup, comfort food, gluten-free soup, easy dinner