If you’re seeking a bowl of comfort that’s both cozy and irresistibly cheesy, look no further than Crockpot Potato Broccoli Cheddar Soup. This slow-cooked classic wraps up everything we love about hearty soups—tender potatoes, vibrant broccoli, sweet carrots, and a blissful swirl of cheddar—into one creamy, flavor-packed creation. Toss everything into your slow cooker and let the magic happen while you go about your day, then return to a kitchen filled with an aroma so delicious, you’ll be tempted to sneak a taste before dinner. Trust me, this is one of those recipes you’ll crave all year round.

Crockpot Potato Broccoli Cheddar Soup Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the goodness that goes into Crockpot Potato Broccoli Cheddar Soup. Each ingredient is simple yet essential, making every bite sing with layers of flavor and that perfect soup texture. Here’s what you’ll need, along with a tip for getting the very best from each part of the recipe:

Potatoes (4 cups, peeled and diced): Yukon gold or russet potatoes lend the soup a hearty base and that creamy bite.
Broccoli florets (3 cups, chopped): Don’t be shy with the broccoli; fresh or frozen will work, and it adds gorgeous color and nutrition.
Onion (1 medium, chopped): Sweetens the soup and gives a lovely savory depth—yellow or white both work just fine.
Carrots (2, diced): Carrots bring a pop of color and subtle sweetness, plus they pair beautifully with cheddar.
Garlic (3 cloves, minced): For a gentle garlicky warmth in every spoonful; use freshly minced for best flavor.
Chicken or vegetable broth (4 cups): Both are delicious—pick veggie broth for a fully vegetarian version.
Salt (1 tsp): Enhances all the natural flavors; adjust to taste once your soup is finished.
Black pepper (1/2 tsp): Adds a gentle kick and rounds out the flavor profile.
Paprika (1/2 tsp): For a whisper of smoky sweetness that deepens the soup.
Dried thyme (1/2 tsp): This herb brightens and balances all the veggies and cheese.
Shredded sharp cheddar cheese (1 1/2 cups): The star ingredient! Sharp cheddar melts into silky ribbons and gives that cheesy punch.
Heavy cream or half-and-half (1 cup): For ultra-creamy luxury; swap in milk if you’d like to lighten it up.
Cornstarch mixed with water (2 tbsp each, optional): If you love your soup thick and hearty, this handy slurry is your secret weapon.

How to Make Crockpot Potato Broccoli Cheddar Soup

Step 1: Layer Your Vegetables and Seasonings

Start by piling your peeled, diced potatoes, chopped broccoli florets, diced carrots, and chopped onion right into your crockpot. Sprinkle in the minced garlic, salt, pepper, paprika, and dried thyme. These ingredients will mingle and melt together as they cook, creating serious depth of flavor in your Crockpot Potato Broccoli Cheddar Soup. Pour over your broth of choice to cover the vegetables and give everything a gentle stir to combine.

Step 2: Slow Cook Until Tender

Put the lid on your slow cooker and set it to low for 6 to 7 hours, or high for 3 to 4 hours. This hands-off time is what makes Crockpot Potato Broccoli Cheddar Soup such a winner—let the slow heat coax out the sweetness of the vegetables and tenderize everything until it’s silky soft and ready to blend.

Step 3: Blend for Creamy Texture

Once your veggies are meltingly tender, grab an immersion blender and give the soup a few pulses directly in the crockpot. Blend as much or as little as you like—leave some veggie chunks for texture, or make it ultra-smooth. If you don’t have an immersion blender, simply ladle part of the soup into a regular blender and return it to the pot.

Step 4: Add Cheese and Cream

Stir in your shredded sharp cheddar cheese while the soup is hot, and watch it melt into creamy lusciousness. Once the cheese is silky and fully incorporated, pour in the heavy cream or half-and-half and gently stir. If the consistency is a little thinner than you’d like, go ahead and mix in your cornstarch slurry and cook on high for another 10 minutes to thicken.

Step 5: Adjust Seasoning and Serve

Taste your soup and adjust the salt and pepper as needed. Then, grab your bowls! Ladle a generous helping of Crockpot Potato Broccoli Cheddar Soup and garnish just before serving for the ultimate cozy meal.

How to Serve Crockpot Potato Broccoli Cheddar Soup

Garnishes

This soup sparkles with the right toppings—think extra shredded cheddar, a sprinkle of fresh chopped herbs, crispy croutons, or even a handful of cooked bacon bits. Each one adds color, crunch, and a burst of flavor that takes your Crockpot Potato Broccoli Cheddar Soup from comforting to unforgettable.

Side Dishes

Pair your soup with crusty bread or warm dinner rolls for classic dipping, or go for a light green salad with a bright vinaigrette to contrast the rich, cheesy broth. Roasted vegetables or even a simple grilled cheese sandwich are other favorites for a fully satisfying meal.

Creative Ways to Present

Try serving your Crockpot Potato Broccoli Cheddar Soup in bread bowls for a special twist, ladle it into small mugs for a cozy appetizer at a casual gathering, or pour it over baked potatoes for a doubly comforting treat. The soup also makes a fabulous starter for a dinner party when finished with a swirl of cream and a dash of smoked paprika.

Make Ahead and Storage

Storing Leftovers

This soup keeps exceptionally well in the fridge for up to four days. Once cooled, transfer Crockpot Potato Broccoli Cheddar Soup to an airtight container and stash it in the fridge. The flavors will continue to deepen, making leftovers even more delicious the next day.

Freezing

If you want to make a big batch for later, this recipe freezes beautifully for up to two months. Just let the soup cool completely before ladling into freezer-safe containers, leaving a little space at the top for expansion. Thaw in the refrigerator overnight before reheating.

Reheating

Gently reheat soup in a saucepan over low to medium heat, stirring often until warmed through. If the soup thickens up a bit in the fridge or freezer, just add a splash of broth or milk and stir until you reach your desired consistency.

FAQs

Can I make Crockpot Potato Broccoli Cheddar Soup vegetarian?

Absolutely! Simply use vegetable broth instead of chicken broth, and you’ll have a comforting soup that’s perfect for vegetarians or for anyone who loves a meatless meal.

Can I use frozen broccoli instead of fresh?

Yes! If you’re using frozen broccoli, just add it during the last hour of cooking so it doesn’t overcook. The result is still delicious plus it’s a real time-saver when you’re in a rush.

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

No immersion blender? No problem. Carefully ladle some of the cooked soup into a traditional blender and blend until smooth. Always blend in batches and allow some steam to escape to avoid spills.

How can I lighten up this soup?

If you’d like a lighter Crockpot Potato Broccoli Cheddar Soup, try substituting milk or half-and-half for the heavy cream, and you can use reduced-fat cheese. The soup will still be wonderfully creamy and flavorful but with fewer calories and less fat.

Can I add meat to this soup?

Definitely! Diced ham or cooked, shredded chicken would both be excellent additions for an extra protein boost. Just add your cooked meat at the end, along with the cheese and cream, to heat through.

Final Thoughts

There’s something truly special about coming home to a bubbling crockpot and the scent of homemade comfort food wafting through your kitchen. I hope you’ll make this Crockpot Potato Broccoli Cheddar Soup part of your winter soup rotation (or really, any time you need a meal that feels like a warm hug in a bowl!). Gather your ingredients, let your slow cooker do the work, and get ready for rave reviews around your table—enjoy!

Crockpot Potato Broccoli Cheddar Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

Author: admin
Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Crockpot Potato Broccoli Cheddar Soup is a comforting and creamy soup that’s perfect for a cozy meal. Loaded with potatoes, broccoli, and cheddar cheese, it’s a hearty dish that’s easy to make in a slow cooker.

Ingredients

Scale

Potato Broccoli Cheddar Soup:

4 cups potatoes, peeled and diced
3 cups broccoli florets, chopped
1 medium onion, chopped
2 carrots, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp dried thyme
1 1/2 cups shredded sharp cheddar cheese
1 cup heavy cream or half-and-half
2 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)

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Instructions

Add Ingredients: Add potatoes, broccoli, onion, carrots, garlic, broth, salt, pepper, paprika, and thyme to the crockpot.
Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until vegetables are very tender.
Blend: Use an immersion blender to partially blend the soup, leaving some chunks for texture.
Add Cheese: Stir in shredded cheddar cheese until melted, then add heavy cream and stir until smooth.
Thicken (Optional): If the soup is too thin, stir in the cornstarch slurry and cook for 10 more minutes to thicken.
Adjust and Serve: Taste and adjust seasoning as needed. Serve hot, garnished with extra cheese or croutons if desired.