Crockpot Potato Broccoli Cheddar Soup: Creamy, Cozy, and Effortlessly Delicious

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When the weather turns chilly or you simply crave a comforting bowl of something warm and creamy, nothing hits the spot quite like a thick, cheesy Crockpot Potato Broccoli Cheddar Soup. This cozy classic combines tender potatoes, vibrant broccoli, melty cheddar, and slow-simmered aromatics into a rich, velvety soup that tastes like pure comfort in a bowl.

Slow cooker soups are beloved because they deliver maximum flavor with minimal effort—simply toss in your ingredients, let the crockpot work its magic, and return to a hearty, home-cooked meal that smells like it simmered on the stove all day. With potatoes softening slowly, broccoli becoming tender but still vibrant, and cheddar melting into the broth for that signature creamy finish, this soup is everything a comfort recipe should be.

This version is intentionally thick, ultra-smooth with some chunky bits, and layered with flavor thanks to onions, garlic, broth, and a touch of butter. The cheddar provides richness without heaviness, and a splash of cream brings silkiness to every spoonful. If you love broccoli cheddar soup from cafés or restaurants, this homemade crockpot version is even better—creamier, more comforting, more customizable, and far more budget-friendly.

This recipe is ideal for busy weeknights, cozy weekends, winter nights by the fire, or meal prep for the week. Let’s explore everything that makes this soup irresistible.

Why This Recipe Works

Slow Cooker Magic

Low and slow cooking breaks down potatoes into creamy softness and infuses the broth with flavor.

Balanced Flavors

The richness of cheddar blends perfectly with earthy potatoes and fresh broccoli.

Kid-Friendly & Comforting

Creamy soups are favorites for families, and this one is mild, cheesy, and cozy.

Perfect Texture

A portion of the soup is mashed or blended to achieve thickness while keeping some chunks.

Customizable

Make it thicker, thinner, cheesier, vegetarian, or spicier—your choice.

Ingredients

For the Soup

  • 4 cups peeled diced potatoes (Yukon gold or russet)
  • 3 cups broccoli florets
  • 1 cup diced carrots
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth (or vegetable broth)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika (optional)
  • ½ tsp dried thyme
  • 3 tbsp unsalted butter
  • 2 cups shredded sharp cheddar cheese
  • 1 cup heavy cream (or half-and-half)

Optional Add-Ins

  • Crumbled bacon
  • Extra cheddar
  • Hot sauce
  • Green onions
  • Croutons

Instructions

1. Add vegetables and seasonings to crockpot.
Place potatoes, broccoli, carrots, onion, garlic, salt, pepper, paprika, and thyme into the slow cooker.

2. Add broth and butter.
Pour broth over the veggies and place butter on top.

3. Slow cook.
Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until vegetables are tender.

4. Partially blend for creaminess.
Use a potato masher or immersion blender to blend some of the soup while keeping chunks.

5. Add cream and cheese.
Stir in heavy cream and shredded cheddar. Mix until melted and smooth.

6. Adjust seasoning.
Taste and add extra salt, pepper, or cheddar as desired.

7. Serve warm.
Top with chives, bacon, or extra cheese if desired.

Crockpot Potato Broccoli Cheddar Soup

A creamy, cozy slow cooker soup made with tender potatoes, fresh broccoli, cheddar cheese, and rich broth.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American
Calories: 390

Ingredients
  

Soup
  • 4 cups diced potatoes peeled
  • 3 cups broccoli florets
  • 1 cup diced carrots
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth or vegetable broth
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp paprika optional
  • 0.5 tsp dried thyme
  • 3 tbsp unsalted butter
  • 2 cups shredded cheddar cheese sharp
  • 1 cup heavy cream or half-and-half

Equipment

  • Slow cooker
  • Knife
  • Cutting board
  • Immersion blender or potato masher

Method
 

  1. Place potatoes, broccoli, carrots, onion, garlic, salt, pepper, paprika, and thyme into the slow cooker.
  2. Pour broth over vegetables and add butter.
  3. Cook on LOW for 6–7 hours or HIGH for 3–4 hours until vegetables are tender.
  4. Mash or partially blend soup to desired texture.
  5. Stir in cream and cheddar cheese until melted and smooth.
  6. Adjust seasoning and serve warm with toppings if desired.

Notes

For extra thickness, mash additional potatoes before serving. Add bacon or extra cheddar for a loaded version.

Tips for the BEST Crockpot Potato Broccoli Cheddar Soup

Use Sharp Cheddar

It melts beautifully and adds bold flavor without needing tons of cheese.

Don’t Add Cheese Too Early

Cheese added during long cooking can become grainy; stirring it in at the end creates creamy perfection.

Choose the Right Potatoes

Yukon golds make the creamiest soup; russets give extra thickness.

Blend Only Part of the Soup

This keeps some texture while still making it thick and velvety.

Fresh Broccoli > Frozen

Fresh broccoli holds its color and texture better in slow cooking.

Variations

Loaded Broccoli Cheddar Potato Soup

Add bacon, green onions, and extra cheese on top.

Spicy Version

Add ½ tsp cayenne or a splash of hot sauce.

Vegetarian

Use vegetable broth and skip bacon toppings.

Low-Carb Version

Replace half the potatoes with cauliflower.

Extra Thick Pub-Style Soup

Stir in 2 tbsp flour mixed with cream before adding the cheese.

Serving Suggestions

Serve this soup with:

  • Crusty bread
  • Garlic toast
  • Dinner rolls
  • Side salad
  • Roasted vegetables

It’s also fantastic in a bread bowl or topped with sharp cheddar and black pepper.

Storage, Freezing & Reheating

Refrigerator:

Keeps 4–5 days.

Freezer:

Dairy soups don’t freeze perfectly, but you can freeze before adding cheese and cream.

Reheat:

Warm on low heat to prevent cheese from separating.

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